Lao Seafood Noodle Soup | Khao Piek Sen Talay
Seafood Khao Piek Sen, or khao piek sen talay, is a flavorful twist on the beloved Lao chicken noodle soup. Traditionally made with chicken or pork, this version celebrates fresh seafood like shrimp, squid, and fish balls, for a light yet savory broth that comes together in minutes. The handmade noodles get a bold upgrade with cuttlefish ink, turning them a striking black and adding a subtle briny flavor. Perfect for busy weeknights or special occasions, this seafood noodle soup brings a modern, coastal flair to a comforting Lao classic.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup rice flour
- 1 cup tapioca flour
- 2/3 cup boiling water
- 1 tsp cuttlefish ink
- Extra rice flour for dusting
- 1 tbsp vegetable oil
- 3 garlic cloves, minced
- ½ cup onions, chopped
- 2 lime leaves, whole
- 14 oz vegetable broth (1 can)
- 14 oz water
- 4 shrimp
- 1 small squid, chopped
- 2 fish balls, halved
- ½ tbsp fish sauce
- 1 cup morning glory, chopped
- Fried garlic
- Fried shallots
- Chili oil
- Fresh cilantro, chopped
- Green onions, chopped
- Lime wedges
Instructions
- 1
Make the noodles: In a large bowl, whisk together rice flour and tapioca flour. In a small pot, combine boiling water with cuttlefish ink and bring to a boil. Pour the hot ink mixture over the flour mixture and stir until a dough forms. Roll out the dough with a rolling pin to your preferred thickness. Cut into noodles using a knife or noodle cutter. Dust noodles with extra rice flour to prevent sticking, then wrap in plastic until ready to use.
- 2
Prepare the soup: Heat vegetable oil in a medium pot over medium heat. Add garlic, onions, and lime leaves, and sauté for 30 seconds. Pour in vegetable broth and water, then bring to a boil. Add shrimp, squid, and fish balls, and cook for 3–4 minutes.
- 3
Cook the noodles: For a thicker soup, cook the noodles directly in the broth with the seafood. For a lighter soup, cook the noodles separately in boiling water and add them to the bowls before serving.
- 4
Assemble the bowls: Place chopped morning glory at the bottom of each serving bowl. Ladle the hot soup and noodles over the greens so they cook in the heat.
- 5
Garnish and serve: Top with fried garlic, fried shallots, chili oil, cilantro, green onions, and a squeeze of lime. Serve hot and enjoy.