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

Save My Lao Khao Poon Recipe. Thank Me Later! Perfect for Soup Season and to impress Family Members. Tag 🏷️ Me if you Try My Recipe. I will Share on My Stories.

And if you don’t want to make this because it’s Labor Intensive! Send this Recipe to Your Friends and Family to have them Make it for you Lol. Enjoy 🙌🏻.

How to make Khao Poon 🍜 | Full Step by Step Tutorial with Written Recipe 📝

Recipe:

Soup Base Broth

1 Whole Chicken or a Combination of Two Chicken Thighs and Two Chicken Breast.
9 Liters of Water
1 Tbsp of Salt
10 Pieces of Kaffir Lime Leaves
2 Stalk of Lemongrass Chop into Five Pieces or Bruised and tie into a Knot (As Shown on Video).
2 Pieces of thinly sliced Galangal

Curry Sauce

3 Tbsp of Vegatable Oil
1 Cup of Minced Shallots
1 Cup of Minced Garlic
10 Pieces of Kaffir Lime Leaves
1/2 Cup of Chicken Bouillon
2 Cans of Red Curry Paste (Maesri Brand)
3 Tbsp of MSG
7 OZ of the Bagged Version of Red Curry Paste (Mae Ploy Brand).
2 Tbsp of Shrimp Paste
1 Tbsp of Fermented Fish Sauce (Pa Daek)
2 Cans of Coconut Milk
Desired Amount of Paprika for Color.

Desired Amount of Vermicelli Rice Noodles

Desired Amount Bamboo Shoots

Veggies & Herbs (Wash, Rinse, and Prepped).

Minced Long Bean
Bean Sprouts
Shredded Cabbage
Shredded Purple Cabbage
Shredded Carrots
Chopped Scallions
Chopped Cilantro’s
Plucked Mint
Sliced Limes Wedges
Thinly Sliced Banana Blossoms or Flower.
Fresh Chili 🌶’s

Instructions 📝

1. First, add 9 Liters of Water to Pot. Bring to a Boil.

2. Next, add these Following Herbs to Pot👇🏻

Salt
Kaffir Lime Leaves
Lemongrass
Galangal

3. Add Chicken to the Pot. Let this Cook for 1-2 Hours (Cooking times varies depending on the size of your Chicken).

In a Separate Pot of Water. Bring it to a Boil and Cook your Bamboo Shoots. Once Complete. Strain over Cold Water and set aside. This will help dilute the overpowering Bamboo Flavor (optional).

4. While the Chicken is Cooking. Make your Curry Based Sauce.

On High Heat add Vegatable Oil to Wok or Pan.

Once Oil starts to Sizzle. Add Shallots, and Garlic.

Once Fragrant, Add these Following Ingredients 👇🏻

Kaffir Lime Leaves
Chicken Bouillon
Red Curry Paste
MSG
Red Curry Paste (Mae Ploy Brand).
Shrimp Paste
Fermented Fish Sauce (Pa Daek)
Coconut Milk
Desired amount of Paprika for Color.

Once Complete, turn off the Heat. Set aside.

5. Careful Remove Chicken from Pot. Let this rest in a Big Bowl.

Add Curry Sauce to Pot.

While the Chicken is resting. Prepare your Veggies and Herbs. And Cook your Vermicelli Rice Noodles.

6. Once the Chicken has Cool down. Shredded them to Bite Size Pieces using your Hands to separate them or with Folks.

7. Once Complete. Add back Shredded Chicken and Bamboo Shoots to Pot.

Notice the Broth will Evaporate. Add more water to Pot accordingly.

Stir Pot and Combine. Adjust to Taste with Fish Sauce and Chicken Bouillon. Enjoy!

To assemble 🍜. Add Desired amount of Vermicelli Rice Noodles. Veggies & Herbs (listed above) to Bowl. Ladle in your Desired Amount of Broth.

Condiments: Chili Powder, Chili Oil, and a Side of Fresh Chilies 🌶 and with Shrimp Paste as a Dipping Sauce.

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