How to make khao poon (vermicelli curry noodle soup)

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.

Boil 16 cups of water in a large pot.

Add chicken thighs to the boiling water whole for shredding later.

Skim off excess fat from the broth for a clearer soup.

Add sliced galangal and kaffir lime leaves to the pot.

Add bamboo shoots and salt (about 1 tablespoon) to the pot and mix well.

Cook rice vermicelli noodles in a separate pot with a pinch of salt until al dente, then drain and cool them down.

Chop shallots and sauté them with red curry paste until fragrant.

Add some broth from the chicken pot to the sautéed mixture to dilute it.

Remove cooked chicken from the pot, shred it, and return it to the broth.

Add one can of coconut milk to the broth and mix well.

Add chicken bouillon (about 1.5 tablespoons) to the broth for flavor.

Add quail eggs to the simmering broth and let cook for a few more minutes.

Harvest green onions and mint from the garden for garnish.

Assemble the dish by placing a portion of noodles in a bowl, adding the broth, and garnishing with green onions and mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary