Khao Poon

Khao poon is every flavor you’ve ever wanted in a
bowl of soup. Traditionally Southeast Asian, this
beautiful red curry noodle soup brings a combination
of flavors and cultures to your dinner table that will
activate all 10,000 of your taste buds!
Red curry is a delicious and popular spice that can
prevent cancer, heart disease, Alzheimer’s, ease
pain, reduce inflammation, and even protect the
immune system from bacterial infections!

So, what else can I do with red curry?
• Saucy stir-fry
• Chicken or garbanzo Thai curry
• Red curry noodles or meatballs
• Red curry chicken skewers and much more!

Read though the entire recipe before getting
started. Wash and dry all produce. Mince or
grate garlic. Thinly slice Thai chilies. Tear
cilantro leaves and stems. Cut limes into
eighths. Remove root ends from scallions
and discard; then, bias slice. Peel ginger
and discard peel; then mince or grate. Drain
bamboo shoots and discard liquid. Remove
chicken thighs from package; rinse and pat
dry. Cut into ¼” pieces.

Cooking Terms

  • Bias slice

    Cut or slice at a diagonal; if meat, cut across the direction of the grain.

  • Sauté

    Cook quickly in a small amount of fat over high heat; literally “to jump.”

  • Simmer

    Cook gently below or just at boiling point.

Ingredients

  • 12 oz vermicelli noodles
  • 1 each can coconut milk
  • 6 tbsp red curry paste
  • 1 each can bamboo shoots
  • 2 oz ginger
  • 2 each makrut leaves
  • 3 each Thai chilies
  • 6 each cloves garlic
  • 12 sprig cilantro
  • 3 each scallions
  • 1 each lime
  • 6 each chicken thighs

From Your Home

Salt
Pepper
Olive or canola oil

What You Need

Large pot

Per Serving

Calories: 820

Carbs: 82

Fat: 31

Protein: 53

Tips

  • Coconut milk

    …Is a great lactose-free milk substitute! This liquid beauty can help prevent:
    • heart disease by increasing good cholesterol and decreasing bad cholesterol
    • tooth decay
    • malnutrition

  • MONEY SAVING TIP!!

    Makrut leaves, bamboo shoots, coconut milk, cilantro, and Thai chilies are easy to find in many grocery stores but check out your local Asian market for better prices!

Share your meal photos! #eastsidetable #localcrate

Steps

Mise en Place

Read though the entire recipe before getting
started. Wash and dry all produce. Mince or
grate garlic. Thinly slice Thai chilies. Tear
cilantro leaves and stems. Cut limes into
eighths. Remove root ends from scallions
and discard; then, bias slice. Peel ginger
and discard peel; then mince or grate. Drain
bamboo shoots and discard liquid. Remove
chicken thighs from package; rinse and pat
dry. Cut into ¼” pieces.

Cook Chicken

Heat 2 Tbsp. oil in large pot over medium
heat. Season chicken with a pinch of salt and
pepper. Cook chicken 3-4 min until cooked
and lightly browned. Add garlic, ginger and
Thai chilies and sauté another 3-4 min until
softened.

Note: Use Thai chilies according to heat
preference.

The USDA recommends cooking chicken to an internal temperature 165ºF.

Make Base

Add red curry paste, makrut leaves and
1/4 cup coconut milk to pot. Sauté
stirring constantly 3-4 min until liquid
begins to simmer and becomes very
aromatic.

Make Broth

Add 5 cups water and a pinch of salt
and pepper. Bring to a simmer and add
vermicelli noodles and stir. Cook simmering
7-12 min until noodles have softened and
fully cooked.

Finish Khao Poon

Add remaining coconut milk, bamboo
shoots, cilantro and scallions. Stir to
incorporate.

Plate Your Dish

Remove makrut leaves. Divide Khao Poon
between four bowls and serve with a
squeeze of lime. Enjoy!