Lao Chicken Soup Recipes

Steps:

• Laotian Chicken Rice Soup.
• Fill the largest pot you have 3/4 full with water, make sure pot will have enough room so that chicken will be fully immersed and covered with water.
• Boil water in pot on high heat. Once water is boiling put chicken into pot. Make sure chicken is fully immersed if not add more water. Bring water back to boil. Once boiling again bring soup to gentle boil on medium heat. Add 4 garlic cloves to soup. Add salt and MSG to soup. Simmer soup for 2 hrs or longer until chicken is falling apart.
• Once falling apart take all of chicken out of pot and put into very large bowl to cool. Let chicken cool for about 15 minutes or longer. I don't wait for it to cool because I have asbestos fingers. Bring soup back up to boil. Once boiling add rice and lower heat to gentle simmer on med. low heat. Once chicken is cool shred chicken. Add shredded chicken back into pot. Cook for about 30 more minutes until rice is tender. You may cook your rice longer for softer and thicker rice soup, each Laotian family makes it different. My children and husband prefer the soup thick and rice soft.
• While the soup is cooking at anytime you make make the Hot Chili Pepper and Garlic Oil.
• Make sure you have lots of ventilation because the hot pepper will make you cry. Turn on fans and open windows.
• Hot Chili Pepper and Garlic Oil.
• Put large frying pan on range add frying oil and heat up oil to medium hot. Once hot enough add finely minced garlic, cook garlic until light brown, do not overcook garlic or it will burn. Add hot pepper flakes and turn heat down to medium low. Sauté garlic and pepper for about 10 minutes Turn heat off and let mixture cool for about 30 minutes Poor mixture into small airtight container that can be refrigerated. This can be used in all types of Southeast Asian noodle dishes such as Pho or anything you like and will last about 6 months or longer if refrigerated.
• Serve Chicken Rice Soup into large soup bowls, depending on how much a person would like. Put a small amount of minced green onions, cilantro and celery on top of each bowl of soup. Each person adds any or all of the condiments to their own taste. Serve hot or warm.

Steps:

• Boil the water in a saucepan and add the salt and chicken stock.
• Once boiling add the chicken breast meat and reduce the heat to a simmer.
• Simmer for about 5 minutes then remove the chicken from the stock and set aside.
• In a frying pan add a dash of oil and when boiling add the garlic, chili and lemon grass.
• Once brown remove from the heat and cool before crushing in a mortar until a fine paste.
• Add the paste to the saucepan with the broth and remove the saucepan from the heat.
• Shred the chicken into thin strips and return to the soup.
• Stir in the chopped coriander, mint, lime juice and fish sauce.
• Serve with a bowl of sticky rice.

Steps:

• Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
• Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
• Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
• Preheat grill for medium- to medium-high heat and lightly oil the grate.
• Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.