A traditional Lao noodle soup, Khao Poon features a rich, spicy coconut milk broth with tender shredded chicken, bamboo shoots, and quail eggs, served over vermicelli noodles and garnished with fresh herbs and cabbage.
Broth
1. In a pot, add chicken, lemongrass, and galangal. Cover with water, bring to a simmer on medium low heat and cook for 45 minutes until chicken is cooked through.
2. Remove the chicken, cool it down, and shred the meat.
Soup
1. In a pot sauté shallots and garlic on medium heat with oil until translucent.
2. Add curry paste and cook for a couple of minutes before adding coconut milk, fish sauce, padaek, shrimp paste, chicken bouillon, salt, sugar, and paprika.
3. Cook for 5 minutes then add kaffir lime leaves, lemongrass, and the shredded chicken.
4. Mix until incorporated then pour in chicken broth from earlier, bamboo shoots which have been boiled for 2 minutes, and quail eggs. Let simmer on low for 30 minutes.
5. Soak vermicelli noodles in cold water for 5 minutes, boil for 5 minutes, and rinse in cold water.
6. Wrap the noodles around your index finger to create a bundle.
7. Serve Khao Poon with red and white cabbage, cilantro, mint, and lime.
