Laotian Chicken Rice Soup Recipes

HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

LAOTIAN CHICKEN & RICE SOUP

Steps:

• In large pot, add oil, garlic spring onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute until a little brown and toasted.
• Add coconut milk and rice. Cover. cook 15 minutes on low.
• Note: You may add mushrooms instead of rice.
• in this step.
• Stir a few times during cooking.
• Add cooked chicken.

LARB - LAOTIAN CHICKEN MINCE

Steps:

• Preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
• Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
• Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.

CAMBODIAN CHICKEN SOUP

Steps:

• Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

CHICKEN & RICE SOUP

Steps:

• Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot.
• Bring to a boil, stir in the rice, cover and reduceto a simmer.
• Cook 15 minutes.
• Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through.
• Season to taste with salt and pepper.

LAO CHICKEN SOUP

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.

LAOTIAN GRILLED CHICKEN (PING GAI)

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.