Easy Khao Poon Recipe (Lao Chicken Noodle Soup)
User Reviews
5.0
12 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
523 kcal
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Course
Main Course, Soup
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Cuisine
Laos
Easy Khao Poon Recipe (Lao Chicken Noodle Soup)
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This easy khao poon recipe makes the most delicious Lao chicken noodle soup with creamy coconut milk and rice vermicelli noodles.
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Ingredients
For the soup
- 20 fluid ounces coconut milk (divided in half)
- 10 fluid ounces chicken broth (the remaining liquid of boiling the chicken)
- 0.5 tablespoon white sugar
- 0.5 tablespoon salt
- 2 tablespoons fish sauce
- 2 tablespoons fermented fish sauce
- 4 kaffir lime leaves
- 0.7 ounces green onions
For the curry paste
- 0.3 ounces dried chilies
- 0.7 ounces galangal
- 5 cloves garlic
- 3 ounces shallots
- 1 ounce finger roots
- 17 ounces chicken breast (boiled)
For the noodles
- 8 ounces dry vermicelli noodles
Instructions
Boil the chicken
- In a large pot, bring water to a boil. Add the chicken and reduce to a simmer. Cook until the chicken is fully cooked through. This will create a flavorful chicken broth, which will be the base of your soup. Remove the chicken and set it aside; keep the broth for later use.
Make the red curry paste
- Crush the dried chilies in a granite mortar and pestle (or use a food processor).
- Add the galangal and garlic, pounding them into a fine, aromatic mixture.
- Gradually add the shallots and finger roots, continuing to pound until it forms a smooth paste.
- Pound the cooked chicken into the spice paste to shred it while coating it thoroughly with the herbs and spices.
Cook the soup
- Heat a pot over medium heat and add half of the coconut milk. Cook and stir regularly until the oil starts to separate and bubbles form.
- Stir in the pounded red curry paste with shredded chicken and cook until fragrant.
- Add the remaining coconut milk, chicken broth, white sugar, salt, fish sauce, and fermented fish sauce. Stir well and bring to a full boil.
- Add the kaffir lime leaves and green onions, then remove the pot from heat.
Prepare the noodles
- Boil dry rice vermicelli noodles until soft but still al dente. Drain and rinse under cold water. Check the package for specific cooking times and instructions. If using fresh noodles, they don’t need cooking and can be added directly.
Serve
- Place a portion of noodles in a serving bowl. Ladle some of the spicy chicken soup over the noodles and garnish with sliced green onions, fresh herbs, a lime wedge, and any other toppings you like (see garnishing options in notes).
Notes
- Garnishing options are:
- Use the nutrition card in this recipe as a guideline.
- Vegetables: Thinly sliced cabbage, bean sprouts, banana flower, …
- Chilies: Fresh chilies, dried chilies, or Thai chili flakes
- Fresh herbs: Cilantro, mint, basil, …
- Crushed peanuts
- Fried shallots
- Lime wedges
- Fried garlic
Nutrition Information
Show Details
Calories
523kcal
(26%)
Carbohydrates
14g
(5%)
Protein
21g
(42%)
Fat
45g
(69%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
65mg
(22%)
Sodium
1937mg
(81%)
Potassium
670mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
828IU
(17%)
Vitamin C
7mg
(8%)
Calcium
62mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 45g | 69% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 1937mg | 81% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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