Laotian croupirsen soup

Ingredients

• 4 pieces Chicken thighs (boneless if possible)
• 150 g White rice flour (for the vermicelli dough)
• 100 g Tapioca starch (mixed with rice flour)
• 1 cube Chicken bouillon cube (optional, to intensify flavor)
• 2 units Shallots (thinly sliced, then toasted)
• 4 units Garlic cloves (minced)
• 6 leaves Kaffir lime leaves (whole)
• 2 stalks Lemongrass (crushed and tied)
• 1 unit Onion (cut in half)
• 30 g Fresh ginger (sliced into 4‑5 pieces)
• 3 stalks Scallion (round slices)
• 30 g Fresh cilantro (coarsely chopped leaves)
• 1 unit Lime (quarter of juice)
• 2 c. à soupe Fish sauce (nuoc mam) (adjust to taste)
• 8 c. à soupe Vegetable oil (for frying shallots, garlic and dough)
• 1 c. à café Chili paste (optional) (to add heat)
• ½ c. à café Ground chili pepper (to taste)
• 2.5 L Water (for the broth)

Instructions

1. Prepare the broth aromatics

   Cut the ginger into 4‑5 slices, crush the lemongrass stalks with the side of a knife and tie them into a knot, cut the onion in half, mince the garlic, thinly slice the shallots, slice the scallion and coarsely chop the cilantro. Set aside separately.

   Time: PT10M

2. Blanch the chicken thighs

   Place the 4 chicken thighs in a pot with 2.5 L cold water. Bring to a boil and simmer for 10 minutes to remove impurities. Drain and rinse the thighs under cold water.

   Time: PT15M

   Temperature: 100°C

3. Make the flavored broth

   Return the thighs to the pot, add the lemongrass stalks, kaffir lime leaves, the cut onion, ginger, the bouillon cube (if using) and an additional 2 L water. Cover and simmer for 25 minutes over medium heat.

   Time: PT25M

   Temperature: 100°C

4. Toast the shallots

   In a skillet, heat 4 c. à soupe of oil over medium heat. Add the sliced shallots, stir regularly until golden, then transfer them to a bowl with the cooking oil.

   Time: PT5M

   Temperature: 180°C

5. Toast the minced garlic

   In the same skillet, add the remaining oil, then the minced garlic. Sauté until golden, remove and set aside with the oil.

   Time: PT3M

   Temperature: 180°C

6. Prepare the vermicelli dough

   In a bowl, combine the rice flour (150 g) and tapioca starch (100 g). Gradually pour boiling water (about 200 ml) while stirring until a sandy dough forms, then knead until smooth and homogeneous. Cover with plastic wrap to prevent drying.

   Time: PT10M

7. Form the vermicelli

   Divide the dough into three portions. Two portions are wrapped and set aside. With the third, roll out to 3 mm thickness (≈20 cm long), cut into 3 mm wide strips, then lightly dust with rice flour or starch to prevent sticking.

   Time: PT7M

8. Cook the vermicelli

   Bring a large pot of water to a boil. Drop the dough strips in for 5 minutes until tender. Drain and rinse under cold water to stop cooking.

   Time: PT5M

   Temperature: 100°C

9. Remove the chicken and debone

   When the broth is done, remove the chicken thighs, let them cool slightly, then debone and shred the meat by hand or with a fork. Return the broth to the heat and keep warm.

   Time: PT5M

   Temperature: 100°C

10. Season the broth

    Add the fish sauce, the juice of one lime quarter, the chili paste (if desired) and the ground chili pepper. Taste and adjust seasoning to your preference.

    Time: PT2M

11. Final assembly

    In each bowl, place a portion of vermicelli, pour the hot broth, add the shredded chicken, scallion, cilantro, toasted shallots, toasted garlic with its oil, and a drizzle of extra lime juice if desired. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g