How To Make Khao Poon, A Spicy Lao Soup | Quarantine Cooking

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is more budget-friendly.

curry paste

🥗Healthier: homemade spice blend

💰Cheaper: store-bought curry powder

Homemade blends can be tailored to taste, while curry powder is often less costly.

Chop galangal into quarter-sized pieces and set aside.

Peel and dice shallots.

Use six or seven Kaffir lime leaves.

Prepare lemongrass by removing the outer layer, cutting the ends, and smashing it to release juices.

Smash and chop two to three cloves of garlic.

Heat oil in a pan and add onions and shallots, stirring until sweated out.

Add garlic and stir.

Deglaze the pan with half a cup of water, scraping up the brown bits.

Add more water and the herbs.

Stir in red curry paste and mix well.

Add one and a half cans of coconut milk, reserving some for later.

Add 2 to 3 cups of water and let the stock simmer for 5 to 10 minutes.

Prepare fresh bamboo shoots by cutting them into quarters and slicing them down.

Add bamboo shoots to the stock.

Add half a cup of fish sauce, and if unavailable, use more regular fish sauce.

Incorporate oyster sauce and blended chili peppers into the stock.

Garnish with thinly sliced red and white cabbage, mint, cilantro, and green onion.

Add more coconut milk and fish sauce to the stock.

Add half a teaspoon of shrimp paste, one can of tuna, and boiled quail eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary