Khao Piek Sen- Lao Chicken Noodle Soup

Method

1. First, make the broth. Add water to a large pot and bring to a boil. Quarter the lemongrass stalk and bruise with the back of the knife. Halve ginger. Thoroughly clean coriander roots and gently bruise. Gently crush the lime leaves. Add aromatics to the pot along with chicken powder, MSG and fish sauce. Add chicken thighs and bring back to a boil. Skim impurities and lower heat to a gentle simmer. Cover and cook for 1 hour.
2. Prepare the hand cut noodles while broth cooks. Add flours to a large heatproof bowl and whisk to combine.Add 300mls of the boiling hot water and switch to a wooden spoon, mix until it becomes a stiff and shaggy dough. You may need to add more hot water to get the dough to come together in the bowl. Dust work surface with extra tapioca starch. Transfer dough and knead for around 3-5 minutes until smooth. Be careful, it will be hot (you may need to give it a few minutes to cool first). Once smooth, rest for 30 minutes wrapped in cling film.
3. Divide the dough into 4 pieces and shape into a log. Keep other pieces under a damp cloth to avoid drying out. Roll each log into a long rectangular sheet of your preferred thickness, then fold the short end of the sheet over on itself 3 times, dusting with tapioca starch to avoid sticking. Slice noodles from the folded sheet and store under a damp cloth until ready to cook. Repeat with the remaining dough.
4. Strain aromatics from broth. Take out chicken thighs, shred and return to pot. Add in noodles and cook for 3-4 minutes. The noodles will thicken the broth, try to avoid stirring too much as the noodles are delicate.Serve into bowls.
5. The soup is traditionally customised at the table with toppings to suit individual tastes and deepen the flavour of the broth. Serve with any combination of the following for a delicious choose-your-own adventure! Chilli oil or sriracha, Coriander, Fried shallots/garlic, Extra fish sauce, Julienned ginger, Lime wedges