Laotian Chicken Broth with Aromatic Herbs

Ingredients

• 1,5 kg Whole chicken (thigh and drumstick) (Cut into medium-sized pieces)
• 200 g Precooked poultry gizzards (Already cooked or confit)
• 2 stalks Lemongrass (Remove the tough part and the root, finely chop the tender part)
• 6 leaves Kaffir lime leaves (Roughly torn)
• 30 g Fresh galangal (Sliced into 0.5 cm rounds)
• 2 units Shallots (Finely minced)
• 200 g Button mushrooms (Remove stems and slice)
• 2 units Tomatoes (Cut into quarters)
• 1 unit Lime (Juice of one quarter lime for the broth, the rest for garnish)
• 2 tbsp Fish sauce (nuoc mam) (Unfiltered, adjust to taste)
• 1 tsp Chili powder (Adjust to desired spiciness)
• 100 g Sticky rice (sushi rice) raw (Dry toasted in a pan before use)
• 30 g Fresh cilantro (Coarsely chopped)
• 30 g Scallions (chives) (Finely sliced)
• 1 unit Cucumber (Thinly sliced rounds for garnish)
• 8 leaves Salad leaves (lettuce or roselle) (To serve as edible spoon)

Instructions

1. Prepare the aromatics

   Remove the tough part and the root of the lemongrass stalks, keep the tender part about 15 cm, finely chop. Tear the kaffir lime leaves. Slice the galangal into 0.5 cm rounds.

   Time: PT10M

2. Cut the vegetables and herbs

   Finely mince the shallots, slice the mushrooms into strips, the tomatoes into quarters, the cucumber into thin rounds, coarsely chop the cilantro and scallions.

   Time: PT5M

3. Prepare the chicken

   Cut the chicken into medium-sized pieces (thigh, drumstick, breast if desired).

   Time: PT5M

4. Boil the base broth

   Place the pot over high heat, add 2 L water, the chicken pieces, lemongrass, kaffir lime leaves, galangal, 1 tsp salt. Bring to a boil.

   Time: PT10M

   Temperature: 100°C

5. Simmer the broth

   Reduce the heat, let gently simmer for 30 minutes. The chicken should be tender and the flavors well infused.

   Time: PT30M

   Temperature: 90°C

6. Strain and slightly cool

   Remove the chicken pieces and aromatics with a slotted spoon, strain the broth through a fine sieve. Let rest 10 minutes for the liquid to stabilize.

   Time: PT10M

7. Season the broth

   Return the strained broth to the pot, add mushrooms, tomato quarters, 2 tbsp fish sauce, the juice of a quarter lime and 1 tsp chili powder. Adjust salt if needed.

   Time: PT5M

   Temperature: 90°C

8. Incorporate the garnishes

   Add the cooked chicken pieces, precooked gizzards, cilantro, scallions, chopped lemongrass and toasted sticky rice. Stir gently.

   Time: PT5M

   Temperature: 90°C

9. Plating and serving

   Pour the hot broth into bowls, arrange a few cucumber rounds and a lettuce leaf in each bowl. Serve immediately with cooked sticky rice on the side.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole chicken (thigh and drumstick): Boneless chicken thighs
• Instead of Precooked poultry gizzards: Poultry liver (if you like it)
• Instead of Lemongrass: Canned lemongrass (rinse before use)
• Instead of Kaffir lime leaves: Lime zest
• Instead of Fresh galangal: Fresh ginger (different flavor)
• Instead of Shallots: Red onion
• Instead of Button mushrooms: Shiitake mushrooms
• Instead of Tomatoes: Cherry tomatoes
• Instead of Lime: Lemon juice
• Instead of Fish sauce (nuoc mam): Soy sauce (for vegetarian version)
• Instead of Chili powder: Crushed red pepper
• Instead of Sticky rice (sushi rice) raw: Untoasted sushi rice
• Instead of Fresh cilantro: Flat parsley
• Instead of Scallions (chives): Green onions
• Instead of Cucumber: Zucchini
• Instead of Salad leaves (lettuce or roselle): Cabbage leaves

Equipment Needed

• Large pot
• Cutting board
• Chef's knife
• Strainer or chinois
• Ladle
• Heavy‑bottomed pan
• Serving bowl
• Rice cooker or pot for sticky rice

Critical Steps — Do Not Skip

• Simmer the broth for 30 minutes without a hard boil.
• Strain the broth to achieve a clear texture.
• Season properly with fish sauce, lime and chili.

Chef Tips from the Video

• Toast the sticky rice in a dry pan until golden to intensify its aroma.
• Prefer fresh lemongrass; it gives a brighter fragrance than the dried version.
• Add the fresh herbs (cilantro, scallions) just before serving to preserve their color and freshness.

Troubleshooting

Storage

Refrigerator: Store the broth in an airtight container 3 to 4 days.

Freezer: The broth freezes for 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The broth can be prepared the day before and gently reheated before serving.
• The sticky rice can be cooked ahead and kept in the refrigerator for 2 days.