Lao Khao Piak Sen Chicken Noodle Soup

Ingredients

• 1 lb bone-in chicken thighs
• 1 1/2 cups rice flour
• 1/2 cup tapioca starch
• 1 cup boiling water
• 8 cups water, for the broth
• 1 large onion, halved
• 2 tbsp freshly grated ginger
• 3 tbsp fish sauce
• 4 garlic cloves, thinly sliced
• 3 tbsp neutral oil
• 4 scallions and 1/2 cup cilantro, chopped
• 2 limes, cut into wedges
• Salt and white pepper

Steps

1. Put the chicken, onion, and half the ginger in a pot with the 8 cups of water. Bring slowly to a boil, skimming off the foam, then simmer gently for 45 minutes.
2. Lift the chicken out, shred the meat, and strain the broth. Season it with the fish sauce and salt.
3. Fry the sliced garlic in the oil over medium-low heat for 3 minutes, until pale gold, then lift it out with a slotted spoon and reserve both garlic and oil.
4. For the noodles, mix the rice flour and tapioca starch, then pour in the boiling water and stir with a spoon until it forms a shaggy dough.
5. Use boiling water, not warm. These flours have no gluten, and only boiling water gelatinises enough starch to make a dough you can roll at all.
6. Knead the dough while still hot, dusting with tapioca starch, until smooth and elastic, then roll it out to 1/4 inch and cut into thick strips.
7. Bring the broth back to a boil and drop the noodles straight in, without rinsing off the excess starch.
8. That surface starch is what thickens the broth into the silky texture khao piak sen is named for. Cook for 5 to 7 minutes, until the noodles float and are chewy, then serve with the chicken, fried garlic, herbs, and lime.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.