Khao poon is the soup I crave on gray days: a spicy Lao red curry broth with coconut milk, tender shredded chicken, rice vermicelli and a pile of fresh, crunchy toppings. In Laos it is a celebration dish, served at weddings and festivals — but it is also weeknight-friendly enough to earn a spot in your regular rotation.
I first tried it at a Lao restaurant in Minneapolis and could not stop thinking about it — creamy, spicy, tangy and savory all at once. After some research and generous advice from Lao friends, this is the version I make at home, and I think it gets remarkably close.
The beauty of khao poon is in the toppings: bean sprouts, shredded cabbage, carrot, cilantro, mint, scallions, a squeeze of lime. Everyone builds their own bowl at the table, which makes it as fun to serve as it is to eat. It also happens to be gluten- and dairy-free.
Khao Poon Recipe
Ingredients
- 4 cups water
- 4 cups chicken broth
- 4 chicken breasts
- 1 piece of galangal (or fresh ginger)
- A few makrut lime leaves
- 2 stalks lemongrass, smashed
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 4 tablespoons red curry paste
- 2 cans (13.5 oz each) coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- About 14 oz rice vermicelli noodles, cooked
- Chopped vegetables (bean sprouts, cabbage, carrot)
- Fresh herbs (cilantro, mint, scallion)
- Fish sauce and lime wedges, to serve
Instructions
- In a large pot, bring the water and broth to a boil. Add the chicken, galangal, lime leaves, lemongrass, salt and pepper. Reduce the heat and simmer for about 30 minutes, skimming off any foam, until the chicken is cooked through.
- Transfer the chicken to a board, let it cool slightly and shred it. Strain the broth and discard the solids.
- In another large pot, heat the oil over medium-high heat. Fry the curry paste, stirring often, for about 5 minutes, until fragrant.
- Stir in one can of coconut milk, bring to a boil, then simmer for about 10 minutes until slightly thickened.
- Add the second can of coconut milk, the brown sugar, fish sauce and about 4 cups of the reserved broth. Taste and adjust the seasoning.
- Divide the noodles among four bowls, ladle the soup over, and top with shredded chicken, vegetables and herbs. Serve with extra fish sauce and lime.
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