Quick Red Curry Noodle Soup (Khao Poon Nam Gai)
This is a quick and easy version of red curry noodle soup that takes less than 30 minutes to make since it uses rotisserie chicken. It is also known as khao poon nam gai in Lao cuisine.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lb Rotisserie chicken
- 1 quarter inch slices of ginger
- 2 tbsp vegetable oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tbsp paprika
- 3 tbsp red curry paste
- 7 oz coconut milk
- 4 cups (32oz) water
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp msg
- 10 ounces vermicelli noodle
- Dried chili pepper
- Purple cabbage, thinly sliced
- Cilantro, diced
- Green onion, diced
- Bean sprout
- Lime
Instructions
- 1
Separate the chicken meat from the bones of the rotisserie chicken and then place the meat in a deep mortar. Smash the meat until it becomes a rough paste.
- 2
In a saucepan, heat oil then add minced shallots and garlic for 30 seconds then add red curry and pepper powder and saute on low for another 6-8 minutes.
- 3
Add the can of coconut milk and mix and cook on low simmer for 2 minutes until the coconut fat separates then add the chicken broth and mix
- 4
Add the fish sauce, sugar, and msg and mix and low simmer for 2 mins
- 5
Add the water, pounded chicken, and ginger in and mix.
- 6
Mix and simmer on low with a lid for 15 minutes
- 7
Boil a pot of water then add noodles and cook for 5-6 mins occasionally stirring
- 8
Strain the noodles, and then rinse under cool water until room temperature.
- 9
Place the cooled down noodle in cold water and separate the noodles with a strand gathering technique
- 10
In a large bowl, add the noodles and ladle broth.
- 11
Add the garnishes: chili pepper, cabbage, green onion, cilantro, bean sprout, and lime.