Lao Seafood Noodle Soup | Khao Piek Sen Talay
Introduction to Lao Seafood Noodle Soup | Khao Piek Sen Talay
This Seafood Khao Piek Sen recipe is a modern twist on the traditional Lao noodle soup, khao piek sen, which is usually made with chicken or pork. In this seafood-forward version, tender squid, juicy shrimp, and savory fish balls create a light yet flavorful broth that comes together in minutes which is perfect for busy weeknights. The highlight is the black rice noodles, made from rice flour, tapioca flour, and cuttlefish ink. The ink gives the noodles a deep umami and briny flavor while adding a dramatic black color that makes this dish as beautiful as it is delicious.
Infused with aromatics like onions and fragrant lime leaves, the broth is rich and comforting without feeling heavy. Each bowl is finished with fried garlic, fresh cilantro, and a squeeze of lime juice for brightness. This Lao seafood noodle soup is a show-stopping dish that blends tradition with a modern coastal twist as its sure to spark curiosity and satisfy any noodle lover.
What are the special equipments needed?
You can make the noodles in a large mixing bowl, but if you’re sensitive to heat, it’s best to use a KitchenAid or stand mixer since the recipe requires hot water to combine with the flour. Keep the mixer running as you slowly pour the hot water into the bowl. The dough should be firm and pliable, but not dry. If it’s not kneaded quickly enough, it can dry out and crack, which will cause the noodles to break apart when cut into strands.
Ingredients Needed for Khao Piek Sen Talay
Rice flour: it should be jasmine rice flour so make sure not to mix it up with glutinous rice flour
Tapioca flour: this flour brings the bounciness to the noodle strands
Water: make sure the water used for the noodles is boiling hot since it helps bring the noodles together
Cuttlefish squid ink: a little goes a long way. Use plastic gloves when mixing into the dough so it doesn’t get on your hands.
Vegetable oil: or neutral oil to help saute the aromatics
Garlic cloves: aromatic for the broth
Yellow onions: aromatic for the broth
Kaffir lime leaves: aromatic for the broth
Vegetable broth: use premade version to speed up the process
Shrimp: cook it in simmering broth for 3 to 4 minutes
Squid: cut it into small pieces before cooking and make sure all the innards is taken out
Fish balls: use the Asian style fish balls
Fish sauce: add more to taste
Morning glory: pour the broth over the morning glory in the bowl so it lightly cooks and stays crunchy
Fried garlic: garnish at the end
Fried shallots: garnish at the end
Chili oil: add at the end
Fresh cilantro: garnish at the end
Green onions: garnish at the end
Lime wedges: add at the end
Step by Step Instructions
Make the Noodles
The ingredients for these noodles are simple, but the technique requires precision because timing is important. A common mistake is using the wrong type of rice flour, so be sure to choose very fine jasmine rice flour, which is often available at Southeast Asian markets. In a small pot, combine the water and squid ink, stir well, and bring to a rolling boil. Quickly pour the hot liquid into the flour mixture and stir vigorously with a wooden spoon. Once the dough starts to come together, switch to gloved hands and knead until smooth, soft, and pliable. Work quickly, as the dough can dry out and crack if left too long.
Using a rolling pin, flatten the dough to about ¼ inch thickness, flipping it occasionally to ensure even rolling. For cutting, you can use a pasta cutter by pressing firmly so the strands separate cleanly, making sure the cuts are thin enough to prevent the noodles from sticking together. If using a knife, cut the flattened dough in half, stack the halves, and slice into your desired thickness. Once the strands are cut, dust them with extra rice flour to prevent sticking, then wrap them in plastic wrap to keep them from drying out while you prepare the broth.
Prepare the Soup
This soup comes together quickly, especially if you use premade vegetable broth. I prefer using an Asian-branded vegetable broth for its flavor. In a medium pot over medium-high heat, sauté the diced garlic, onions, and lime leaves for about 30 seconds. Pour in the vegetable broth to stop the aromatics from cooking further. Bring the broth to a simmer, then add the shrimp, squid, and fish balls. Return to a boil and cook for 3 to 4 minutes, until the seafood is cooked through.
Cook the Noodles
You can cook the noodles directly in the broth along with the seafood, which will thicken the soup as the rice flour from the noodles blends into the liquid. Alternatively, you can cook the noodles separately in a pot of boiling water, which will keep the soup lighter and thinner.
Assemble the Bowls
Place the chopped morning glory at the bottom of a serving bowl. Ladle the desired amount of hot noodle soup over it, allowing the heat to lightly cook the greens. This is a dish best enjoyed right away, as the noodles will quickly absorb the broth if left to sit.
Garnish and Serve
Season your noodle soup to suit your taste. Some people prefer it more sour, others enjoy extra spice, and some like it just as it is. I like to add a little of everything to my bowl, creating a fiery, tangy, and savory slurp in every bite.
How long will it last?
This noodle soup is best enjoyed immediately after cooking the noodles. If you want to prepare it ahead of time, you can make the broth and store it in the refrigerator, then make the noodles without cooking them and refrigerate them separately. The noodles will keep well for cooking the next day, and the broth will stay fresh for up to five days.
Similar Dishes
If you enjoy this seafood noodle soup, you will probably enjoy the chicken and/or pork versions. You can find the traditional khao piek sen recipe here.
More Lao Recipes
Lao Seafood Noodle Soup | Khao Piek Sen Talay
Seafood Khao Piek Sen, or khao piek sen talay, is a flavorful twist on the beloved Lao chicken noodle soup. Traditionally made with chicken or pork, this version celebrates fresh seafood like shrimp, squid, and fish balls, for a light yet savory broth that comes together in minutes. The handmade noodles get a bold upgrade with cuttlefish ink, turning them a striking black and adding a subtle briny flavor. Perfect for busy weeknights or special occasions, this seafood noodle soup brings a modern, coastal flair to a comforting Lao classic.
Ingredients
Instructions
- Make the noodles: In a large bowl, whisk together rice flour and tapioca flour. In a small pot, combine boiling water with cuttlefish ink and bring to a boil. Pour the hot ink mixture over the flour mixture and stir until a dough forms. Roll out the dough with a rolling pin to your preferred thickness. Cut into noodles using a knife or noodle cutter. Dust noodles with extra rice flour to prevent sticking, then wrap in plastic until ready to use.
- Prepare the soup: Heat vegetable oil in a medium pot over medium heat. Add garlic, onions, and lime leaves, and sauté for 30 seconds. Pour in vegetable broth and water, then bring to a boil. Add shrimp, squid, and fish balls, and cook for 3–4 minutes.
- Cook the noodles: For a thicker soup, cook the noodles directly in the broth with the seafood. For a lighter soup, cook the noodles separately in boiling water and add them to the bowls before serving.
- Assemble the bowls: Place chopped morning glory at the bottom of each serving bowl. Ladle the hot soup and noodles over the greens so they cook in the heat.
- Garnish and serve: Top with fried garlic, fried shallots, chili oil, cilantro, green onions, and a squeeze of lime. Serve hot and enjoy.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.