Khao Poon a Lao Savory Chicken Curry Noodle Soup Recipe. Also Made & Shared W/Hmong/Iu Mien Culture

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.

Add 9 Liters of Water to Pot. Bring to a Boil.

Add Salt, Kaffir Lime Leaves, Lemongrass, and Galangal to Pot.

Add Chicken to the Pot. Let this Cook for 1-2 Hours.

In a Separate Pot of Water, bring it to a Boil and Cook your Bamboo Shoots. Strain over Cold Water and set aside.

In a Wok or Pan, heat Vegetable Oil on High Heat.

Add Shallots and Garlic to the Oil. Once Fragrant, add Kaffir Lime Leaves, Chicken Bouillon, Red Curry Paste, MSG, Shrimp Paste, Fermented Fish Sauce, Coconut Milk, and Paprika. Set aside once complete.

Carefully remove Chicken from Pot and let it rest in a Big Bowl.

Add Curry Sauce to Pot.

Prepare your Veggies and Herbs and Cook your Vermicelli Rice Noodles.

Once the Chicken has cooled down, shred it into bite-size pieces.

Add back Shredded Chicken and Bamboo Shoots to Pot. Adjust broth with more water as needed and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level: