CHICKEN CURRY NOODLE SOUP/LAOTIAN KHAO POON

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.

Soak rice vermicelli for a few hours to cut down cooking time.

Boil rice vermicelli until softened or according to package instructions.

In a large pot, add water and bring to a boil.

Add chicken and cook until no longer pink.

Stir in minced garlic, sliced shallots, and cook until fragrant.

Add coconut milk, red curry paste, shrimp paste, paprika, sugar, chicken bouillon powder, salt, and optional msg; mix well.

Add bruised lemongrass, sliced galangal, and kaffir lime leaves; simmer for 10 minutes.

Remove lemongrass and lime leaves before serving.

Serve the broth over the rice vermicelli in bowls, garnished with shredded cabbage, bean sprouts, shredded carrots, cilantro, green onions, mints, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level: