Khao Poon (Red Curry Noodle Soup with Chicken)

Khao Poon is a zippy Laotian noodle soup popularized in Hmong cuisine, and many Southeast Asian countries…as well as right here in Minnesota! And there’s no question why with layers of flavor including creamy coconut, fresh herbs, zesty lime, and red curry. This is a perfect celebration of summery flavors and warming soup in a quick, simple to make dish.

 

Cooking Terms

  • Bias slice

    cutting or slicing on a diagonal angle

  • Saute

    "to jump", to fry in a small amount of fat over high heat

  • Simmer

    to stem gently below or just at boiling point

  • Mince

Ingredients

  • 2 each Thai chili
  • 6 each garlic cloves
  • 1 each Makrut leaf (lime leaf)
  • 4 oz rice vermicelli noodles
  • 8 sprig cilantro
  • 1 each can bamboo shoots
  • 1 each can coconut milk
  • 3 each scallions (green onions)
  • 3 tbsp Thai red curry paste
  • 1 each lime
  • 2 oz ginger
  • 6 each chicken thighs

From Your Home

Large pot

What You Need

Canola oil
Salt
Pepper
Water

Per Serving

Tips

Chicken and red curry noodle soup with bamboo shoots, ginger, Makrut leaf, cilantro, scallions, garlic, and Thai chilies in a hearty coconut milk broth.

  • Red Curry Paste!

    Red curry paste is a popular spice blend that has tons of uses. You can usually find curry paste on your grocery shelves near the rice or soy sauce in 10-14 ounce containers. If you’re using 2 tablespoons for your Khao Poon, that leaves a lot of curry paste leftover!

    Red curry paste keeps well in the fridge for a long time, or can be frozen. Simply transfer leftover paste into an ice cube tray and freeze until solid. Pop out of the tray and store in an air-tight Ziploc bag until you need a couple tablespoons for your next dish or soup.

    So, what else can you use red curry paste for?

    • Add 2 tablespoons to your favorite stir-fry sauce for a Thai twist on your usual.
    • Make a delicious curry dish to serve over rice: Combine cooked chicken with 2 tablespoons curry paste and a can of coconut milk until thickened and heated through. Stir in any vegetable your have and serve over cooked brown rice.
    • Stir into your favorite canned soup to add additional spice.

     

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Steps

MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Thinly slice Thai chili. Tear cilantro leaves and stems. Cut lime 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 1 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 2-3 min until softened. Note: Use Thai chilies according to heat preference. USDA recommends cooking chicken to an internal temperature 165ºF.

Make soup base

Add red curry paste, Mankrut (lime) leaf and 2 Tbsp. coconut milk to pot. Sauté, stirring constantly 2-3 min until liquid begins to simmer and becomes very aromatic.

Make soup broth

Add 2 cups water and a pinch of salt and pepper. Bring to a simmer and add vermicelli noodles and stir. Cook simmering 5-6 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 (lime) leaf. Divide Khao Poon between two bowls and serve with a squeeze of fresh lime. Enjoy!