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Khao Poon

Chicken and red curry noodle soup with bamboo shoots, ginger, Makrut leaf, cilantro, scallions, garlic and Thai chilies and a hearty coconut milk broth.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free

Khao poon is a zippy Laotian noodle soup popularized in Hmong cuisine, and many Southeast Asian countries as well as America…and there’s no question why. Layers of flavor including creamy coconut, fresh herbs, zesty lime and red curry. This is a perfect celebration of bright flavors in a quick, simple to make dish.

Ingredients
Thai chili
Rice vermicelli noodles
Coconut Milk
Thai red curry paste
Ginger
Garlic
Cilantro
Scallions
Lime
Chicken thighs
Makrut Leaf
Bamboo shoots

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.

What you need

Large pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Thinly slice Thai chili. Tear cilantro leaves and stems. Cut lime into eighths. Remove root ends from scallions and discard; then, bias slice. Peel ginger and discard peel; then mince or grate. Drain bamboo shoots and discard liquid. Remove chicken thighs from package; rinse and pat dry. Cut into ¼” pieces.

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Step 2: COOK CHICKEN

Heat 1 Tbsp. oil in large pot over medium heat. Season chicken with a pinch of salt and pepper. Cook chicken 3-4 min until cooked and lightly browned. Add garlic, ginger and Thai chilies and sauté another 2-3 min until softened. Note: Use Thai chilies according to heat preference. The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 3: MAKE BASE

Add red curry paste, Mankrut leaf and 2 Tbsp. coconut milk to pot. Sauté stirring constantly 2-3 min until liquid begins to simmer and becomes very aromatic.

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Step 4: MAKE BROTH

Add 2 cups water and a pinch of salt and pepper. Bring to a simmer and add vermicelli noodles and stir. Cook simmering 5-6 min until noodles have softened and fully cooked.

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Step 5: FINISH KHAO POON

Add remaining coconut milk, bamboo shoots, cilantro and scallions. Stir to incorporate.

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Step 6: PLATE YOUR DISH

Remove Makrut leaf. Divide Khao Poon between two bowls and serve with a squeeze of lime. Enjoy!