Khao Poon
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4.8
12 reviews
Excellent
Khao Poon
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Khao poon is a traditional spicy Lao rice noodle soup often made with chicken, fish, or pork as well as fragrant herbs and spices.
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Ingredients
For the khao poon
- 2 lb chicken pieces (bone-in)
- 16 oz. rice vermicelli
- 1 oz. galangal (or ginger root)
- 3 cloves garlic , crushed
- 8 tablespoons red curry paste (recipe below)
- 2 (8 oz.) cans bamboo shoots
- 1 (14 oz.) can coconut milk
Garnish
- 2 carrots , julienned
- 1 cabbage , thinly shredded
- 1 banana flower
- A few mint leaves
- A few cilantro leaves
- 2 limes
For the Red Curry Paste
- 12 dry red Thai chili peppers
- 4 teaspoons ground white pepper
- 1 teaspoon ground cumin powder
- 1 teaspoon ground coriander
- 15 cloves garlic
- 2 tablespoon thinly sliced lemongrass
- 4 shallots
- 1 tablespoon sliced galangal (or ginger)
- Peel of a kaffir lime
- 1 teaspoon salt
Instructions
Khao Poon
- Put the pieces of chicken in a large stockpot, covered with water. Slice the galangal finely and add to the pot with a teaspoon of salt. Cook on medium for 30 minutes.
- While waiting, cook rice vermicelli in boiling water for 3 to 5 minutes. Then, drain in a colander and flush with cold water. Set aside.
- After chicken is cooked, remove from pot, debone and shred into tiny pieces.
- Drain chicken broth to a large bowl and set aside.
- In the stockpot, add 2 tablespoons of oil. Add the garlic and cook on medium for 1 minute. Then, add the red curry paste. Stir and sauté for a few minutes.
- Add the shredded chicken, and stir to coat with the red curry paste.
- Add the bamboo shoots and stir to coat. Continue to cook for 5 minutes.
- Add the coconut milk and stir.
- Add at least 6 cups (1,5l) of the reserved chicken broth, or more according to taste. Add a teaspoon of salt.
- To serve, place rice vermicelli in a bowl, then ladle soup on top. Garnish with a combination of shredded carrots, shredded cabbage, cilantro, mint, banana flower, and squeeze some lime on top.
- Eat immediately.
Red Curry Paste
- Soak the chili peppers in water for 10 minutes, and then drain them.
- Mix the dry spices (white pepper, cumin, coriander) together. Set aside.
- In a large mortar, pound the sliced chili pepper with salt for about 5 minutes.
- Add the garlic, shallots, lemongrass, galangal, and kaffir lime peel, and continue pounding for at least 10 minutes.
- Mix in the dry spices, and continue to pound to obtain a homogeneous paste.
- Alternatively, you can use a blender instead of a mortar, although the result will not be as authentic.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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