Kai Lao

Kai Lao Recipe - Traditional Dish from Laos | Ingredients: Chicken, Garlic, Onions, and Coconut Milk

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kai Lao is a traditional Laotian chicken and coconut milk soup that is packed with flavor and comforting ingredients. This dish is perfect for a cozy night in or for entertaining guests with its unique blend of spices and textures.

History

Kai Lao has been a staple in Laotian cuisine for generations, with its roots dating back to ancient times. This dish is often served during special occasions and celebrations, as it is believed to bring good luck and prosperity to those who enjoy it.

Ingredients

3 lb (1.36 kg) roasting chicken
1.5 tsp salt
2 cloves garlic, crushed
1 tbsp oil
2 medium onions, finely chopped
8 oz (227 g) minced meat
0.5 tsp salt
0.5 tsp ground black pepper
1 fresh red chili, finely chopped
1 tbsp chopped fresh coriander leaf
0.5 cup uncooked rice
1 cup thick coconut milk
2 cups thin coconut milk

How to prepare

Wash and dry the chicken thoroughly, then season it inside and out with salt and half of the crushed garlic.
Heat oil in a frying pan and sauté the remaining garlic and onions with the chicken and minced meat.
Season with salt, pepper, and chili.
Once the meat is well fried, add coriander powder, rice, and thick coconut milk.
Bring the mixture to a simmer, then reduce the heat and let it cool.
Finely chop the onion.
Place the oil in a saucepan large enough to hold the liquid.
Add the onion and gently fry for 5 minutes, stirring frequently.
Add coriander and cumin and continue to stir for a few minutes.
Season with salt and pepper, then cover the saucepan, reduce the heat to very low, and allow it to cook for 10 minutes, lifting the lid and stirring two or three times.
Add hot water and stock cubes, and bring it to a boil.
Simmer for 10 minutes.
Add milk and let it come to a boil once more, stirring occasionally.
Mix cornflour with cold water and add it to the soup off the heat, then return to heat and stir constantly until it boils and thickens.
Serve immediately, sprinkled with coriander leaves.

Variations

For a vegetarian version of Kai Lao, you can substitute the chicken and minced meat with tofu or mushrooms for a delicious plant-based alternative. You can also add vegetables like bell peppers, carrots, and spinach for added nutrition and flavor.

Cooking Tips & Tricks

Make sure to season the chicken well before cooking to ensure maximum flavor.

- Be sure to sauté the onions and garlic until they are fragrant and translucent to enhance the overall taste of the dish.

- Stir the soup frequently while cooking to prevent the rice from sticking to the bottom of the pot.

Serving Suggestions

Kai Lao is best served hot with a side of steamed rice or crusty bread to soak up the delicious broth. Garnish with fresh cilantro leaves for a pop of color and flavor.

Cooking Techniques

The key to making a flavorful Kai Lao is to slowly simmer the soup to allow the flavors to meld together. Be patient and let the soup cook on low heat for the best results.

Ingredient Substitutions

If you don't have coconut milk on hand, you can substitute it with heavy cream or whole milk for a lighter version of Kai Lao. You can also use chicken broth instead of water for added flavor.

Make Ahead Tips

You can prepare the soup base ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the soup and add the cooked chicken and minced meat before serving.

Presentation Ideas

Serve Kai Lao in individual bowls garnished with a sprinkle of chopped cilantro and a drizzle of chili oil for a pop of color and heat. You can also serve the soup in a hollowed-out coconut for a fun and festive presentation.

Pairing Recommendations

Kai Lao pairs well with a crisp white wine or a light lager beer to complement the rich and creamy flavors of the dish. You can also serve it with a side of pickled vegetables or a fresh salad for a balanced meal.

Storage and Reheating Instructions

Store any leftover Kai Lao in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

Each serving of Kai Lao contains around 400 calories, making it a satisfying and nourishing meal option.

Carbohydrates

Each serving of Kai Lao contains approximately 25 grams of carbohydrates, making it a hearty and filling meal option.

Fats

With the addition of coconut milk and oil, Kai Lao is a rich and creamy dish that contains around 15 grams of fat per serving.

Proteins

This dish is a great source of protein, with each serving containing approximately 30 grams of protein from the chicken and minced meat.

Vitamins and minerals

Kai Lao is packed with essential vitamins and minerals, including vitamin C, iron, and potassium, thanks to the fresh ingredients used in the recipe.

Alergens

This recipe contains coconut milk and may not be suitable for those with nut allergies. Please check for any other allergens in the ingredients list before preparing this dish.

Summary

Kai Lao is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals to keep you feeling satisfied and nourished.

Summary

Kai Lao is a delicious and comforting Laotian chicken and coconut milk soup that is perfect for any occasion. Packed with flavor and nutrients, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still picture the first time I came across this recipe for Kai Lao. It was a warm summer afternoon, and I was visiting a friend's grandmother in her quaint little village in Laos. The aroma of spices and herbs filled the air as we sat on the floor of her kitchen, surrounded by pots and pans bubbling away on the stove.

As we chatted and sipped on fragrant tea, I couldn't help but notice a large pot simmering in the corner. Intrigued, I asked the grandmother what she was making, and she smiled warmly before informing me that she was preparing Kai Lao, a traditional Laotian chicken stew.

I watched in awe as she deftly added ingredients to the pot, each one carefully measured and added with a loving touch. She explained to me that Kai Lao was a dish that was often made for special occasions and gatherings, as it required time and patience to prepare.

As the stew cooked, the grandmother regaled me with stories of her own grandmother teaching her how to make Kai Lao when she was just a young girl. She spoke of how the recipe had been passed down through generations, with each woman adding her own unique twist to the dish.

I listened intently, taking mental notes of each step she took in preparing the Kai Lao. From marinating the chicken in a blend of spices and herbs to slowly simmering it in a rich broth made from lemongrass and ginger, every detail was meticulously explained to me.

As the stew finally reached its peak of perfection, the grandmother ladled out steaming bowls for us to enjoy. The first spoonful of Kai Lao touched my lips, and I was instantly transported to a world of flavors and aromas unlike anything I had ever tasted before.

From that moment on, I knew that I had to learn how to make Kai Lao for myself. I begged the grandmother to teach me her secrets, and she graciously agreed, taking me under her wing as her apprentice in the kitchen.

Over the next few days, I spent hours by her side, learning the intricacies of preparing Kai Lao. I chopped vegetables, stirred pots, and tasted sauces, all under the watchful eye of the grandmother who had become my mentor.

She taught me the importance of using fresh, locally sourced ingredients in my cooking, and showed me how to adjust the seasonings to suit my own taste preferences. With each batch of Kai Lao we made together, I grew more confident in my abilities and more passionate about preserving this ancient recipe.

Eventually, the time came for me to bid farewell to my friend's grandmother and return home. But as I packed my bags, she handed me a worn piece of paper with the recipe for Kai Lao written in her delicate hand.

"Remember, my child," she said softly, "cooking is an act of love. Always put your heart into it, and your dishes will never fail to bring joy to those who taste them."

And so, armed with the knowledge and wisdom I had gained from my time with the grandmother, I returned home and began to make Kai Lao for my own family and friends. With each pot I simmered and each bowl I served, I felt a deep connection to the generations of women who had come before me, passing down this precious recipe from one kitchen to the next.

Today, as I stand in my own kitchen, preparing Kai Lao for a special gathering of loved ones, I can't help but smile as I think back to that warm summer afternoon in Laos. The memory of my friend's grandmother and her wise words still lingers in my heart, guiding me as I continue to cook with love and devotion, just as she did all those years ago.