Authentic Laos Khao Poon - Red Coconut Curry Noodle Soup
A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 cups of water
- 3 pounds of chicken breast
- 1 tablespoon of paprika
- 2 - 1 inch piece of galanga
- 2 stalks of lemon grass, smashed
- 2 tablespoons of canola oil
- 3 tablespoons of galanga, minced
- 1/2 cup of shallots, minced
- 2 tablespoons of padaek
- bunch of lime leaves (or kaffir leaves)
- 6 cloves of garlic, minced
- 4 oz can of red curry paste
- 2 - 14 ounce cans of coconut milk
- 40 ounce box of chicken broth
- 1 package of round vermicelli noodles, cooked al dente
- 2 cups of bean sprouts
- 1 whole green cabbage, thinly shredded
- 1 bunch of lettuce, shredded
- 1 bunch of green onion, chopped
- 1 bundle of cilantro, chopped
- 1 lime, wedged
- a bag of fresh Thai chilis
- 1 cup of fresh mint
- 1 cup of banana blossom, sliced thinly (optional)
Instructions
- 1
In a large pot, bring 10 cups of water to a boil and box of chicken broth. Add the chicken, piece of galangal, a fewkaffir leaves, and smashed lemon grass and drop it into the pot.
- 2
Simmer the chicken uncovered for 30 minutes, skimming off the broth every 5-10 minutes.
- 3
Remove the chicken from the broth, but reserve the broth by setting the pot to the side.
- 4
After the chicken completely cools, remove the skin and discard.
- 5
Shred or pound the chicken.
- 6
Set the chicken aside.
- 7
Heat canola oil up on medium-high for 30 seconds so that it gets to temperature. Next, add the minced shallot, minced galangal, minced garlic, minced lemon leaves, kaffir leaves and paprika until it smells fragrant (around 1 minute).
- 8
Add in the curry paste, both cans of coconut milk, stirring continuously until it is well blended. Add in padaek.
- 9
Next, add the chicken in and stir again until well blended.
- 10
Take the reserve broth and pour it into the coconut and curry base. Simmer for 30 minutes and season to taste.
- 11
Prepare the round vermicelli rice noodles according to package.
- 12
The typical directions are bringing about 4 inches of water into the pot (enough to cover the noodles) and boil on high. Remove the divider bands from the noodle bundles, lower the heat to medium and stir to keep the noodles separated. When you add the noodles in, the water will stop boiling.
- 13
Stir vigorously to keep the noodles separate.
- 14
When the water comes back to a boil, remove the pot from heat. Pour out as much hot water as you can and replace with cold water to keep the noodles separate.
- 15
Pull at a handful of noodles, and take one handful and wrap it around your hand to make a rounded noodle bundle. Squeeze out the excess water, and lay the bundle on the plate. Get some really most paper towels, and cover the noodles so they don't dry up. Repeat for all of the noodles.
- 16
In a very large soup bowl, add 2-3 bundles of the wound noodles.
- 17
Ladle enough broth to cover the noodles. On top of the noodle and broth, add in shredded cabbage, shredded lettuce, shredded banana blossom (not shown below), cilantro, green onion, and finally squeeze some lime in for zest.
- 18
Add chili to add your level of desired heat.
- 19
Serve