Khao Piak Sen
Lemony, peppery, Laotian chicken soup is probably some of the thickest I have made so far. Made with tapioca noodles, the starch thickens the broth to an almost gravy like consistency. Don't let this deter you though, it's actually really pleasant. This might be the best flu buster you haven't tried yet.
I wasn't able to find galangal on it's own anywhere but I was able to find the powder at a Filipino market in town. That and the lemongrass are really important to get the right flavor. The noodles also are particular and can't be substituted. You can sometimes find them I have heard. I couldn't so I made my own, I have included the link to the recipe I used. They were a little tedious to make but not hard.
2 chicken breasts with bones and skin
6 -8 c. water
2 Tbsp chicken bouillon powder
1 stalk lemongrass, cut in half
1 1/2 Tbsp. galangal powder
4 kaffir lime leaves
2 Tbsp. Soy Sauce
6 black peppercorns
Tapioca noddles, homemade or store bought
In a large pot combine the chicken breast, water to cover, bouillon, lemongrass, galangal powder, lime leaves, soy sauce, and peppercorns. Simmer until the chicken is tender and easy to remove from the bone, about 45 minutes. Remove the chicken and strain the broth.
Instapot version: place all in the instapot and cook on high pressure for 23 minutes. Quick release. Remove the chicken and strain the broth. Shred the chicken.
Bring the broth to a boil and add the tapioca noodles, make sure it's a rolling boil. Simmer for 1 minutes. Remove from the heat and add the shredded chicken and cilantro.
Top with fried onions.