Lao-Influenced Herbaceous Chicken Noodle Soup with Red & Green Jeow
- Yield
- 2 portions
February 19, 2026 · Version 1 · Soup
Clear chicken broth with herbs and separate red and green jeow condiments.
Preparation
Scaling basis: Whole chicken · 750 g
PHASE A — BLANCH WING TIPS
Ingredient Uses
- Chicken wing tips
Blanch to remove blood proteins.
- Quantity
- 250 g
- Scaling
- 33.33%
- Water
Cover the wing tips.
- Quantity
- As needed
- Scaling
- —
Method
- Boil the wing tips in water for 3–5 min, drain, rinse thoroughly, and reserve.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Blanching | Hard boil; 3–5 min | Remove surface impurities before making broth. |
PHASE B — MAKE BROTH AND POACH CHICKEN
Ingredient Uses
- Whole chicken
Poach in the fortified broth.
- Quantity
- 750 g
- Scaling
- 100.00%
- Onion
Halve for the broth.
- Quantity
- As needed
- Scaling
- —
- Fresh ginger
Slice for the broth.
- Quantity
- 25 g
- Scaling
- 3.33%
- Garlic
Add to the broth.
- Quantity
- As needed
- Scaling
- —
- Lemongrass
Bruise for the broth.
- Quantity
- As needed
- Scaling
- —
- Coriander seed
Season the broth.
- Quantity
- 1.5 g
- Scaling
- 0.20%
- White peppercorns
Season the broth.
- Quantity
- 1 g
- Scaling
- 0.13%
- Water
Fully submerge the chicken and wing tips.
- Quantity
- As needed
- Scaling
- —
- Salt
Season lightly.
- Quantity
- As needed
- Scaling
- —
Method
- Combine the blanched wing tips, chicken, aromatics, water, and salt; bring gradually to a gentle simmer, remove the chicken after 45–55 min, and simmer the wing tips for a further 30–45 min.
Principles
- Emulsion clarity — A gentle simmer avoids emulsifying fat and particles into the broth.
PHASE C — MAKE RED JEOW
Ingredient Uses
- Dried red chili
Toast and soak for the paste.
- Quantity
- As needed
- Scaling
- —
- Garlic
Char for the paste.
- Quantity
- As needed
- Scaling
- —
- Shallot
Char for the paste.
- Quantity
- As needed
- Scaling
- —
- Neutral oil
Fry the paste.
- Quantity
- 15 g
- Scaling
- 2.00%
- Fish sauce
Season the condiment.
- Quantity
- As needed
- Scaling
- —
- Lime juice
Acidify the condiment.
- Quantity
- As needed
- Scaling
- —
- Padek
Add optional fermented depth, distinct from fish sauce.
- Quantity
- 2.5 g
- Scaling
- 0.33%
- Toasted sticky rice powder
Add optional body.
- Quantity
- As needed
- Scaling
- —
Method
- Toast and soak the chilies, char the garlic and shallot, pound them to a coarse paste, fry it in oil until aromatic, then season with fish sauce, lime juice, and optional padek or sticky rice powder.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Mortar pounding | Pound to a coarse paste | Preserve the jeow’s rough texture. |
| Paste frying | Gentle heat until aromatic | Cook out the raw paste flavour. |
PHASE D — MAKE GREEN JEOW AND SERVE
Ingredient Uses
- Shallot
Pound into the fresh condiment.
- Quantity
- As needed
- Scaling
- —
- Fish sauce
Season the condiment and bowls.
- Quantity
- As needed
- Scaling
- —
- Lime juice
Brighten the condiment and bowls.
- Quantity
- As needed
- Scaling
- —
- Padek
Add optional fermented depth, distinct from fish sauce.
- Quantity
- As needed
- Scaling
- —
- Flat rice noodles
Cook for the bowls.
- Quantity
- As needed
- Scaling
- —
- Fresh coriander
Finish the bowls.
- Quantity
- As needed
- Scaling
- —
- Mint
Finish the bowls.
- Quantity
- As needed
- Scaling
- —
- Thai basil
Finish the bowls.
- Quantity
- As needed
- Scaling
- —
Method
- Pound shallot into a coarse green jeow, season it with fish sauce, lime juice, and optional padek; strain the broth without pressing, shred the chicken, cook the noodles, and assemble bowls with broth, herbs, and separate red and green jeow.
Principles
- Condiment layering — Keep the red and green jeow separate so each remains a distinct adjustment at the bowl.
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Cloudy broth | The broth boiled hard or solids were pressed while straining. | Maintain a gentle simmer and strain without pressing. |
| Bitter red jeow | The chilies burned while toasting. | Toast only until fragrant and keep them moving. |