Khao Piak Sen (Lao Tapioca Noodle Chicken Soup)

Khao Piak Sen (Lao Tapioca Noodle Chicken Soup)

Course: Noodle Soup
Cuisine: Laos
Prep Time: 20 minutes
Cook Time: 22 minutes
Making noodles:: 30 minutes
Total Time: 1 hour 12 minutes
Servings: 4 servings
Author: Marvellina
Lao style homemade tapioca noodle is served in aromatic chicken broth. Incredibly comforting and you will learn how to easily make khao piak sen noodles at home too.
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Tapioca Noodles (Make about 500 gr noodles):

  • 130 gr tapioca flour (about 1 cup) plus more for dusting
  • 100 gr rice flour (about 2/3 cup)
  • 250 ml hot boiling water (about 1 cup)

Chicken Broth:

  • 8 cups chicken bone broth homemade or store-bought
  • 3 boneless skinless chicken thighs or use chicken breast if you like


  • 1 large lemongrass stalks trim off woody ends and bruise with heavy object or use 3 Tbsp lemongrass powder
  • 2 Tbsp galangal powder
  • 4 kaffir lime leaves tear edges to release flavor



Prepare chicken broth:

  • Place the chicken broth in a large pot follow by chicken thighs and the aromatics. Bring to a boil and then lower the heat to let it gently simmer for the next 15 minutes or until the chicken thighs are cooked through (do not overcook the chicken). Remove the chicken thighs to a plate
  • Stir in the seasonings. Have a taste and adjust to your taste by adding more fish sauce and/or salt if needed
  • When the chicken thighs are cool enough to handle, shred the meat. Cover and set aside

Make tapioca noodles:

  • Make sure you boil at least 300 ml ( 1 1/4 cups) of water. Make sure the water is rolling boil. This is important or your noodle won't turn out right
  • Place both types of flour in a large mixing bowl. If you have a stand mixer with dough hook attachment, use this. Pour in the boiling water and knead it. The mixture won't come together just yet. You may need to scrap the side of the mixing bowl halfway. It will continue to form a smooth non-sticky dough. If it's too wet, add a bit more tapioca flour, if it's too dry, add a bit more hot water
  • Dust your working surface with tapioca flour. Roll the dough out into about 1/4 inch thick. You can use a knife to cut the noodle, but I find that using pizza cutter is way faster and easier. The noodle has kinda square shape, so cut the noodle about 1/4-inch in width too

Cooking the noodles separately:

  • Bring a large pot of water to a boil. When water comes to rolling boil. Cook the noodles until they start to turn slightly translucent and started to float to the top, about 1 minute or so. The texture will be soft and chewy
  • Rinse the noodle in cold running water

Cooking the noodles in the broth:

  • If you do this, I recommend to cook it portion by portion. Get a medium saucepan and pour about 2 cups of broth into the saucepan. Bring to a boil. Add 1 portion of uncooked tapioca noodles and cook until the noodles turn slightly translucent and float to the top. The broth will be thick and slightly gooey too. Transfer to serving bowl and proceed to the next step


  • Portion the noodle out into an individual serving bowl. Top with shredded chicken meat and generously ladle the soup over. Garnish with green onions, cilantro leaves, and some fried shallots crisp. Serve immediately