🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇱🇦 Laos Soups > 🍲 Kaeng Nor Mai (Bamboo Shoot Soup) , Tom Kha Lao (Lao Coconut Soup) , Or Lam (Spicy Stew-Soup with Eggplant and Dill)
🍲 Authentic Laos Soups Recipes
Introduction
If you’ve ever traveled through Laos or eaten at a traditional Lao home, you know soup is more than just a side dish—it’s a centerpiece of the meal. In Lao culture, soups balance flavors, bring families together, and showcase seasonal ingredients. Unlike Western-style soups that are often heavy, Lao soups are light, aromatic, and usually paired with sticky rice and fresh herbs.
In recent years, Lao cuisine has gained global recognition. Foodies around the world are falling in love with the bold herbs, fermented ingredients, and refreshing flavors that make Lao cooking stand out. Soups are among the most popular dishes because they’re simple, nutritious, and packed with depth.
In this article, I’ll walk you through three of the most beloved Lao soups:
1.Kaeng Nor Mai (Bamboo Shoot Soup) – earthy, herbal, and absolutely unique.
2.Tom Kha Lao (Lao Coconut Soup) – creamy, fragrant, and comforting.
3.Or Lam (Spicy Stew-Soup with Eggplant and Dill) – a rustic favorite filled with bold flavors.
Each recipe includes ingredients, step-by-step cooking methods, tips, common mistakes, and even FAQs so you can confidently recreate these Lao
classics in your own kitchen.
🔹 Recipe 1: Kaeng Nor Mai (Lao Bamboo Shoot Soup)
About this Recipe
Kaeng Nor Mai is one of the most iconic Lao soups. It’s traditionally made with fresh bamboo shoots, yanang leaf extract (a herbal green liquid), and plenty of dill and lemongrass. This soup has a slightly earthy, grassy taste that might surprise you at first—but once you get hooked, it’s unforgettable.
Ingredients & Measurements
- 2 cups fresh bamboo shoots (sliced thin)
- 1 ½ cups yanang leaf juice (or spinach juice as substitute)
- 2 stalks lemongrass (smashed)
- 1 tbsp padaek (fermented fish sauce) or regular fish sauce
- 2 tbsp toasted rice powder
- 1 handful fresh dill leaves
- 3–4 kaffir lime leaves
- 1 tsp chili flakes (optional)
- ½ tsp salt (adjust to taste)
- 4 cups water
Step-by-Step Instructions
1.Boil bamboo shoots in plain water for 5–10 minutes to reduce bitterness, then drain.
2.In a large pot, bring water and yanang juice to a boil.
3.Add smashed lemongrass, kaffir lime leaves, and bamboo shoots. Let simmer for 10 minutes.
4.Stir in padaek or fish sauce, toasted rice powder, and chili flakes.
5.Add dill leaves at the very end and simmer for 2 minutes before serving.
Tips & Mistakes to Avoid
- Don’t skip boiling bamboo shoots first. Raw bamboo can taste overly bitter.
- Yanang juice is authentic—but if you can’t find it, spinach juice is fine.
- Add dill last—if cooked too long, it loses aroma.
FAQ
Q1: Can I make this vegetarian?
Yes, skip the fish sauce and replace with soy sauce or mushroom sauce.
Q2: How long does it keep?
Best eaten fresh, but it can last 2–3 days in the fridge.
Q3: Is this soup spicy?
Traditionally, it’s mild. You can adjust heat with chili flakes.
Summary
Kaeng Nor Mai is simple yet loaded with flavor. It’s perfect if you want to experience an earthy, herbal side of Lao cuisine that’s different from anything else.
🔹 Recipe 2: Tom Kha Lao (Lao Coconut Soup)
About this Recipe
While Thailand has its famous Tom Kha Gai, Laos has its own version too. Tom Kha Lao is lighter, less sweet, and highlights local herbs. It’s a creamy coconut soup balanced with galangal, kaffir lime, and lemongrass, making it both fragrant and comforting.
Ingredients & Measurements
- 2 cups coconut milk
- 1 ½ cups chicken broth (or vegetable broth)
- 200g chicken breast or thighs (thinly sliced)
- 1 thumb-sized piece galangal (sliced)
- 2 stalks lemongrass (smashed)
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar (optional)
- 200g mushrooms (sliced)
- 2 fresh chilies (sliced)
- 1 handful cilantro leaves
Step-by-Step Instructions
1.In a pot, combine coconut milk and broth, then add galangal, lemongrass, and kaffir lime leaves. Simmer gently.
2.Add chicken slices and cook until tender.
3.Stir in mushrooms and chilies, simmer for another 5 minutes.
4.Season with fish sauce, lime juice, and sugar (if using).
5.Remove from heat and garnish with cilantro before serving.
Tips & Mistakes to Avoid
- Don’t boil too hard—coconut milk can curdle.
- Balance salt and sourness carefully—it defines the soup.
- Use galangal, not ginger—they taste very different.
FAQ
Q1: Can I make it vegan?
Yes, swap chicken for tofu and use veggie broth with soy sauce.
Q2: Can I freeze this soup?
Not recommended—coconut milk changes texture when frozen.
Q3: Is this soup the same as Thai Tom Kha?
Similar, but the Lao version is less sweet and relies more on fresh herbs.
Summary
Tom Kha Lao is creamy, tangy, and soul-warming. It’s a dish that bridges comfort food with exotic flavors.
🔹 Recipe 3: Or Lam (Lao Spicy Eggplant & Dill Stew-Soup)
About this Recipe
Or Lam is a rustic stew-like soup from Luang Prabang, known for its thick texture and spicy kick. It combines grilled eggplant, buffalo meat or chicken, dill, wood ear mushrooms, and chili. What makes it unique is the addition of sakhan (a peppery vine similar to Sichuan pepper).
Ingredients & Measurements
- 300g buffalo meat or chicken (cubed)
- 2 medium eggplants (grilled and mashed)
- 1 cup wood ear mushrooms (soaked & sliced)
- 2 tbsp fish sauce
- 2 tbsp toasted rice powder
- 1 tbsp padaek (fermented fish sauce)
- 3 bird’s eye chilies
- 1 small bunch dill leaves
- 1 sakhan vine (optional, substitute with Sichuan peppercorns)
- 5 cups water
Step-by-Step Instructions
1.Grill eggplants until skin is charred, then peel and mash.
2.In a large pot, boil water with meat until tender.
3.Add mushrooms, mashed eggplant, fish sauce, and padaek.
4.Stir in toasted rice powder and chilies. Let simmer until thick.
5.Add dill and sakhan last, simmer briefly before serving hot.
Tips & Mistakes to Avoid
- Grilling eggplants first gives smoky depth—don’t skip this step.
- Adjust thickness with toasted rice powder.
- Sakhan is potent—use sparingly.
FAQ
Q1: Can I use beef instead of buffalo?
Yes, beef or even chicken works fine.
Q2: How spicy is Or Lam?
It’s moderately spicy, but you can adjust chili to your liking.
Q3: Can I skip toasted rice powder?
No—it’s essential for thickness and nutty flavor.
Summary
Or Lam is hearty, bold, and packed with traditional Lao flavors. If you want something unique, this soup is a must-try.
Final Thoughts
Lao soups might not be as globally famous as pho or ramen, but once you try them, you’ll realize they’re equally—if not more—special. From the earthy freshness of Kaeng Nor Mai, the creamy comfort of Tom Kha Lao, to the rustic depth of Or Lam, these soups showcase the soul of Lao cooking.
The best part? They’re not difficult to make. With just a few ingredients and the right steps, you can recreate these authentic Lao soups at home. Try one recipe at a time, adjust to your taste, and don’t forget to share with friends and family—you might just inspire them to fall in love with Lao food too.
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