Get ready for some mother-daughter kitchen chaos! Join me and my fabulous guest, Christina (aka my awesome daughter), as we tag-team to whip up our all-time favorite chicken noodle soup. But here's the twist – we're settling the ultimate kitchen debate: lemons or limes? It's a citrus showdown you won't want to miss! Let the soup battle begin!
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Khao Piak Sen Chicken Noodle Soup Recipe
Ingredients:
1 Whole Chicken
1 Galangal, sliced
1 Ginger, skin removed and grilled
1 Stalk Lemongrass
1 Whole Onion, cut in half and grilled
2 Whole Garlic Heads, cut in half and grilled
5 Star Anise
3 Nutmeg
3 tbsp Chicken Bouillon Powder
2 tbsp Salt
Noodles:
1 Bag Rice Flour
1 Bag Tapioca Starch
1 tsp Salt
5 cups Boiling Water
Instructions:
Begin by grilling the galangal, ginger, onion, and garlic until they release their aromatic flavors.
In a large pot, combine the whole chicken, grilled galangal, grilled ginger, lemongrass, grilled onion, and grilled garlic heads.
Add star anise, nutmeg, chicken bouillon powder, and salt to the pot. Fill the pot with enough water to cover the ingredients.
Bring the pot to a boil, then reduce the heat and let it simmer until the chicken is fully cooked and the broth is rich in flavor.
While the broth is simmering, prepare the noodles. In a mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add boiling water and knead the mixture until it forms a smooth and elastic dough.
Roll out the dough and cut it into thin strips to create the noodles.
Cook the noodles in boiling water until they float to the surface, then drain and rinse them.
Once the chicken is cooked, remove it from the pot and shred the meat.
Serve the noodles in bowls, topped with the shredded chicken and ladle the hot broth over the top.
Garnish with fresh herbs, bean sprouts, and lime wedges if desired.
Enjoy your homemade Khao Piak Sen Chicken Noodle Soup, a comforting and flavorful dish perfect for any day!
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