Lab Station 01 Modernist Recipe Book
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February 19, 2026

Lao-Influenced Herbaceous Chicken Noodle Soup with Red & Green Jeow

Soup 7 phases 2 portions whole chicken
Specimen photograph for Lao-Influenced Herbaceous Chicken Noodle Soup with Red & Green Jeow

Total Time: 2–2.5 hours

Primary Ingredient Basis: 750 g whole chicken = 100%

PHASE A — BLANCH WING TIPS

Components

Ingredient Quantity Scaling
Chicken wing tips 250 g 33.00%
Cold water as needed —

Method

  1. Bring wing tips and cold water to a hard boil.
  2. Boil 3–5 minutes until heavy foam forms.
  3. Drain and rinse thoroughly.
  4. Set aside.

PHASE B — FORTIFIED BROTH & POACH CHICKEN

Components

Ingredient Quantity Scaling
Blanched wing tips from Phase A —
Whole chicken 750 g 100.00%
Onion, halved 1/2 large —
Ginger, sliced 25 g 3.30%
Garlic cloves 2–3 —
Lemongrass, bruised 1/2 stalk —
Makrut lime leaves, torn 1 —
Coriander stems/roots large handful —
Coriander seeds 1.5 g 0.20%
White peppercorns 1 g 0.13%
Cold water to fully submerge —
Fine salt light initial seasoning —

Method

  1. Combine all ingredients in a stockpot.
  2. Add cold water to fully cover contents.
  3. Heat gradually to a gentle simmer; skim impurities.
  4. Do not boil.
  5. After 45–55 minutes remove chicken.
  6. Continue simmering wing tips 30–45 minutes.

PHASE C — STRAIN BROTH & SHRED CHICKEN

Components

Ingredient Quantity Scaling
Poached whole chicken from Phase B —
Finished broth from Phase B —
Fine salt to taste —

Method

  1. Rest chicken 15–20 minutes.
  2. Shred meat by hand into long strands.
  3. Strain broth through a fine sieve without pressing solids.
  4. Season broth to taste.

PHASE D — RED JEOW (SMOKY CHILLI PASTE)

Components

Ingredient Quantity Scaling
Dried red chillies 4–6 —
Hot water (for soaking) as needed —
Garlic cloves 3 —
Shallots 1 small —
Neutral oil 15 g 2.00%
Fish sauce to taste —
Lime juice or tamarind water to taste —
Fermented fish sauce / padek (optional) 2.5 g 0.30%
Toasted sticky rice powder (optional) pinch —

Method

  1. Toast dried chillies until fragrant; do not burn.
  2. Soak in hot water 10 minutes.
  3. Char garlic and shallots until blistered.
  4. Pound or blend to a coarse paste.
  5. Fry paste gently in oil until aromatic.
  6. Season with fish sauce, then acid.
  7. Cool and reserve.

PHASE E — GREEN JEOW (FRESH CHILLI PASTE)

Components

Ingredient Quantity Scaling
Fresh green chillies 2–4 —
Garlic cloves 2 —
Shallot 1/2 small —
Coriander roots/stems 1–2 —
Spring onion (white + some green) 1/2 —
Makrut lime leaf, finely sliced (optional) 1/2 —
Fish sauce to taste —
Lime juice to taste —
Fermented fish sauce / padek (optional) a few drops —
Toasted sticky rice powder (optional) pinch —

Method

  1. Pound garlic, shallot, and coriander roots into a paste.
  2. Add chillies and pound coarsely.
  3. Add spring onion and lime leaf; lightly incorporate.
  4. Season with fish sauce and lime juice.
  5. Adjust balance and reserve.

PHASE F — COOK NOODLES

Components

Ingredient Quantity Scaling
Flat rice noodles (medium width) as needed —
Boiling water as needed —

Method

  1. Cook noodles until just tender.
  2. Drain thoroughly.

PHASE G — ASSEMBLE & SERVE (PER BOWL)

Components

Ingredient Quantity Scaling
Cooked rice noodles per bowl —
Shredded chicken per bowl —
Boiling hot broth per bowl —
Fresh herbs (coriander, mint, dill, Thai basil) generous —
Lime wedges per bowl —
Red jeow from Phase D —
Green jeow from Phase E —
Fish sauce to taste —
Chilli oil (optional) to taste —

Method

  1. Place noodles in bowl.
  2. Add shredded chicken.
  3. Ladle over boiling hot broth.
  4. Finish generously with fresh herbs.
  5. Add lime juice to taste.
  6. Adjust seasoning and heat with jeow and fish sauce.

Techniques

  • [[Technique - Blanching]]
  • [[Technique - Broth Fortification]]
  • [[Technique - Gentle Poaching]]
  • [[Technique - Mortar Pounding]]
  • [[Technique - Paste Frying]]

Principles

  • [[Principle - Aromatic Infusion]]
  • [[Principle - Collagen Extraction]]
  • [[Principle - Condiment Layering]]
  • [[Principle - Emulsion Clarity]]

Ingredients

  • [[Ingredient - Blanched Wing Tips]]
  • [[Ingredient - Boiling Hot Broth]]
  • [[Ingredient - Boiling Water]]
  • [[Ingredient - Chicken Wing Tips]]
  • [[Ingredient - Chili Oil]]
  • [[Ingredient - Cold Water]]
  • [[Ingredient - Coriander Roots / Stems]]
  • [[Ingredient - Coriander Seed]]
  • [[Ingredient - Coriander Stems / Roots]]
  • [[Ingredient - Dried Red Chili]]
  • [[Ingredient - Fermented Fish Sauce / Padek]]
  • [[Ingredient - Fine Salt]]
  • [[Ingredient - Finished Broth]]
  • [[Ingredient - Fish Sauce]]
  • [[Ingredient - Flat Rice Noodles]]
  • [[Ingredient - Fresh Green Chili]]
  • [[Ingredient - Fresh Herbs]]
  • [[Ingredient - Garlic Cloves]]
  • [[Ingredient - Ginger]]
  • [[Ingredient - Green Jeow]]
  • [[Ingredient - Hot Water]]
  • [[Ingredient - Lemongrass]]
  • [[Ingredient - Lime Juice]]
  • [[Ingredient - Lime Juice Or Tamarind Water]]
  • [[Ingredient - Lime Wedges]]
  • [[Ingredient - Makrut Lime Leaf]]
  • [[Ingredient - Neutral Oil]]
  • [[Ingredient - Onion]]
  • [[Ingredient - Red Jeow]]
  • [[Ingredient - Shallot]]
  • [[Ingredient - Shredded Chicken]]
  • [[Ingredient - Spring Onion]]
  • [[Ingredient - Toasted Sticky Rice Powder]]
  • [[Ingredient - White Peppercorns]]
  • [[Ingredient - Whole Chicken]]

STRUCTURAL NOTES

  • Blanching wing tips removes blood proteins and impurities, ensuring a clear broth. Skipping this step produces a cloudy, livery stock.
  • Gentle simmering (never boiling) keeps the broth clear — rolling boils emulsify fat and particulates into permanent haze.
  • Wing tips provide collagen-rich body that the whole chicken alone cannot deliver in this timeframe.
  • The two jeow function as independent condiment layers — red brings smoky depth, green brings sharp freshness. They should not be combined.
  • Straining without pressing solids preserves clarity; pressing extracts starch and fine particulates.

FAILURE MODES

  • Symptom: Broth is cloudy and greasy.

  • Likely cause: Stock was boiled rather than simmered, or solids were pressed during straining.

  • Corrective action: Maintain gentle simmer throughout. Strain through fine sieve without pressing.

  • Symptom: Chicken is dry and stringy.

  • Likely cause: Overcooked — left in simmering broth too long.

  • Corrective action: Remove chicken at 45–55 minutes and rest before shredding. Residual heat finishes carryover.

  • Symptom: Red jeow tastes bitter and acrid.

  • Likely cause: Chillies burnt during toasting.

  • Corrective action: Toast over medium heat, moving constantly. Remove at first sign of fragrance, not colour change.

  • Symptom: Soup tastes flat despite seasoning.

  • Likely cause: Insufficient acid or condiment balance at the bowl stage.

  • Corrective action: Add lime juice and a spoonful of jeow. Fish sauce for salt, acid for lift.