Khao Poon (Lao Red Curry Noodle Soup)
Khao Poon (Lao Red Curry Noodle Soup)
Ingredients
For the Broth
- 2 quarts water, more as needed
- 3 pounds chicken quarters
- 3 lemongrass stalk, 2 layers removed, then bruised
- 3 slices ginger
- 3 slices galangal
- 6 kaffir lime leaves, torn
- 3 tablespoons chicken bouillon
- 2 tablespoons fish sauce
For the Sauce
- 2 shallots, large, minced
- 2 tablespoons garlic cloves, minced
- 1 can red curry paste, 4 ounce
- 2 tablespoons paprika
- 1 can coconut milk, 14 ounce
- 2 tablespoons padaek, (fermented fish sauce)
- 2 tablespoons fish sauce
- 2 tablespoons chicken bouillon
- 1 teaspoon shrimp paste
- 1 teaspoon MSG
- 1 tablespoon sugar
- 3 tablespoons oil, as needed
For Serving (Optional)
- 1 can bamboo shoots, drained
- 6 quail eggs, hard-boiled
- 1 package noodles, cooked according to package directions
- 1 lime, cut into wedges
- 1 teaspoon crushed red peppers, as needed
- 1 head romaine lettuce, leaves separated
- 1 tablespoon shrimp paste, for dipping
- 3 fresh Thai chili peppers, sliced
Instructions
- 1
In a large pot, add the bruised lemongrass, torn kaffir lime leaves, and sliced ginger and galangal. Add 2 quarts of water and bring to a boil over high heat.
⏱️ 10 min
- 2
Once the water is boiling, add the chicken quarters. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
⏱️ 20 min
- 3
Carefully remove the chicken from the broth and set aside to cool. You may optionally remove the aromatics from the broth at this stage.
⏱️ 5 min
- 4
Once the chicken is cool enough to handle (about 10-15 minutes), remove the meat from the bones and hand shred it. For smaller, thinner pieces, you can place the shredded chicken in a mortar and pestle and gently smash it.
⏱️ 15 min
- 5
In a large saucepan, heat 3 tablespoons of oil over medium heat. Add the minced shallots and garlic and stir-fry for 1 minute, or until fragrant.
⏱️ 2 min
- 6
Add the red curry paste and paprika to the saucepan. Sauté on low heat for 3 minutes, stirring continuously to prevent burning. Add more oil if the mixture appears too dry.
⏱️ 3 min
- 7
Vigorously shake the can of coconut milk to combine the fat and liquid. Open the can and add the coconut milk to the saucepan. Mix well and cook on a low simmer for 5 minutes.
⏱️ 5 min
- 8
Stir the shredded chicken into the coconut milk mixture until it is evenly coated.
⏱️ 2 min
- 9
Add the padaek (fermented fish sauce), fish sauce, shrimp paste, MSG, and sugar to the saucepan. Stir to combine, then cover and cook on a low simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 10
Pour the sauce mixture from the saucepan into the large pot with the broth. Taste and adjust seasonings as needed. Add the bamboo shoots and quail eggs. Cover and simmer on low for an additional 15 minutes.
⏱️ 15 min
- 11
To serve, place your desired amount of cooked noodles into individual bowls. Ladle the hot khao poon broth over the noodles. Garnish with lime wedges and crushed red peppers. For an authentic experience, serve with a side of romaine lettuce, additional shrimp paste, and fresh Thai chili peppers.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Khao Poon (Lao Red Curry Noodle Soup)
For the Broth
- 2 quarts water, more as needed
- 3 pounds chicken quarters
- 3 lemongrass stalk, 2 layers removed, then bruised
- 3 slices ginger
- 3 slices galangal
- 6 kaffir lime leaves, torn
- 3 tablespoons chicken bouillon
- 2 tablespoons fish sauce
For the Sauce
- 2 shallots, large, minced
- 2 tablespoons garlic cloves, minced
- 1 can red curry paste, 4 ounce
- 2 tablespoons paprika
- 1 can coconut milk, 14 ounce
- 2 tablespoons padaek, (fermented fish sauce)
- 2 tablespoons fish sauce
- 2 tablespoons chicken bouillon
- 1 teaspoon shrimp paste
- 1 teaspoon MSG
- 1 tablespoon sugar
- 3 tablespoons oil, as needed
For Serving (Optional)
- 1 can bamboo shoots, drained
- 6 quail eggs, hard-boiled
- 1 package noodles, cooked according to package directions
- 1 lime, cut into wedges
- 1 teaspoon crushed red peppers, as needed
- 1 head romaine lettuce, leaves separated
- 1 tablespoon shrimp paste, for dipping
- 3 fresh Thai chili peppers, sliced
Instructions
- 1
In a large pot, add the bruised lemongrass, torn kaffir lime leaves, and sliced ginger and galangal. Add 2 quarts of water and bring to a boil over high heat.
⏱️ 10 min - 2
Once the water is boiling, add the chicken quarters. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
⏱️ 20 min - 3
Carefully remove the chicken from the broth and set aside to cool. You may optionally remove the aromatics from the broth at this stage.
⏱️ 5 min - 4
Once the chicken is cool enough to handle (about 10-15 minutes), remove the meat from the bones and hand shred it. For smaller, thinner pieces, you can place the shredded chicken in a mortar and pestle and gently smash it.
⏱️ 15 min - 5
In a large saucepan, heat 3 tablespoons of oil over medium heat. Add the minced shallots and garlic and stir-fry for 1 minute, or until fragrant.
⏱️ 2 min - 6
Add the red curry paste and paprika to the saucepan. Sauté on low heat for 3 minutes, stirring continuously to prevent burning. Add more oil if the mixture appears too dry.
⏱️ 3 min - 7
Vigorously shake the can of coconut milk to combine the fat and liquid. Open the can and add the coconut milk to the saucepan. Mix well and cook on a low simmer for 5 minutes.
⏱️ 5 min - 8
Stir the shredded chicken into the coconut milk mixture until it is evenly coated.
⏱️ 2 min - 9
Add the padaek (fermented fish sauce), fish sauce, shrimp paste, MSG, and sugar to the saucepan. Stir to combine, then cover and cook on a low simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 10
Pour the sauce mixture from the saucepan into the large pot with the broth. Taste and adjust seasonings as needed. Add the bamboo shoots and quail eggs. Cover and simmer on low for an additional 15 minutes.
⏱️ 15 min - 11
To serve, place your desired amount of cooked noodles into individual bowls. Ladle the hot khao poon broth over the noodles. Garnish with lime wedges and crushed red peppers. For an authentic experience, serve with a side of romaine lettuce, additional shrimp paste, and fresh Thai chili peppers.
⏱️ 5 min