Qhaub Piaj (Thick chicken noodle soup): Khao Piak Sen

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option, while pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is more accessible.

rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: regular pasta

Whole grain noodles provide more fiber, while regular pasta is usually cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, while vinegar is a cost-effective substitute.

In a bowl, add 16 ounces of rice flour and 16 ounces of tapioca starch, along with some salt, and mix well.

Boil water in a separate pot and add vegetable oil to it.

Carefully pour the boiling water into the flour mixture and mix with a wooden spoon until hydrated.

Switch to using your hands (with food-safe gloves) to knead the dough until it is durable and not too dry; add more water if needed.

Divide the dough into four equal parts for easier rolling.

Coat a surface with tapioca starch to prevent sticking, then roll out the dough to your desired thickness.

Cut the rolled dough into noodle strands, adding more tapioca starch to prevent sticking between the noodles.

Set the noodles aside once cut.

In a pot, add 2 pounds of homegrown chicken with the bone and cover with water; boil for about 30 minutes.

After boiling, remove the chicken, shred it, and return it to the broth.

Strain the broth to make it clear, then add salt and optionally 2 chicken bouillon cubes for extra flavor.

Add the shredded chicken back into the broth along with optional pork meatballs, stirring to combine.

Bring the broth back to a boil, then add the prepared noodles.

Stir the noodles to prevent them from sticking to the bottom of the pot; if needed, add more water for desired liquid consistency.

Once the noodles rise to the top, they are done; remove from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens