How long does it take to make Khao Piak Sen (Lao Noodle Soup)?

About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.

How many servings does this Khao Piak Sen (Lao Noodle Soup) recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Khao Piak Sen (Lao Noodle Soup) recipe come from?

It was shared by sainancyx on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Khao Piak Sen – 60-Minute Recipe

Name: Khao Piak Sen – 60-Minute Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 7 quart water; 4 lb chicken; 1 stalk lemongrass; medium ginger; galangal; medium onion; 5-8 kaffir lime leaves; 3 tbsp salt; 3 tbsp fish sauce; 0.25 cup chicken bouillon; to taste quail eggs; to taste blood cubes; to taste meatballs; 14 oz tapioca starch; 16 oz rice flour; 3 tbsp glutinous rice flour; as needed extra tapioca starch; 4-4.25 cup boiling water; fried dough pieces

A comforting Lao noodle soup that feels like a warm hug in a bowl. The broth is fragrant with lemongrass, ginger, onion, galangal, and kaffir lime leaves, while tender noodles and savory chicken pieces create a satisfying, hearty meal.

Recipe by sainancyx· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

15 min

Cook Time

45 min

Servings

About this saved recipe

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ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr estimated total time for 8 servings.

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Soup Lao Comfort Food

Ingredients

7 quart water
4 lb chicken
1 stalk lemongrass
medium ginger
galangal
medium onion
5 kaffir lime leaves
3 tbsp salt
3 tbsp fish sauce
1/4 cup chicken bouillon
to taste quail eggs
to taste blood cubes
to taste meatballs
14 oz tapioca starch
16 oz rice flour
3 tbsp glutinous rice flour
as needed extra tapioca starch
4 cup boiling water
fried dough pieces

Instructions

1
Bring 7 quarts of water to a boil in a large pot.
2
Add the lemongrass, ginger, galangal, onion, and kaffir lime leaves to the boiling water and simmer for 20 minutes to create the broth.
3
Stir in the salt, fish sauce, and chicken bouillon, adjusting seasoning to taste.
4
Prepare the noodle dough: combine the tapioca starch, rice flour, glutinous rice flour, and enough boiling water (4‑4.25 cups) to form a smooth dough.
5
Roll out the dough on a floured surface using a rolling pin until thin.
6
Cut the rolled dough into thin strips to form noodles.
7
Optionally, briefly fry the cut noodle strips in a pan until lightly golden, then set aside (these become the fried dough pieces seen in the final bowl).
8
Meanwhile, bring a separate pot of water to a boil, add the freshly cut noodle strips (or the fried pieces if preferred), and cook until the noodles are tender, about 4‑5 minutes.
9
Drain the noodles and set aside.
10
Add the cooked noodles to the broth, then gently drop in quail eggs, blood cubes, and meatballs, allowing them to heat through for a few minutes.
11
Serve hot, garnishing with fresh herbs if desired.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Broth simmer

Simmer the aromatics in the water for 20 minutes before adding the seasonings.

Dough hydration

Combine the flours with 4‑4.25 cups of boiling water to form a smooth dough; adjust water if needed.

Noodle cooking time

Boil the cut noodles (or fried pieces) for 4‑5 minutes until tender, then drain.

Final protein addition

Drop quail eggs, blood cubes, and meatballs into the hot broth and heat through for only a few minutes.

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