Khao poon is essentially a noodle soup made with whatever protein you desire, whether it may be chicken, fish, or pork, with an awesome coconut broth that I could drink throughout the day. This type of dish is also one of my favorites. Sure, I could eat laap and sticky rice everyday as well, but dishes like khao poon, khao soi, or laksa are really right up my alley when it comes to Thai comfort food.
During this time, make your broth. Add the oil to a medium sized pot, and bring to medium heat. Toss in the red curry paste, give a good stir, and cook for a couple of minutes. Add in the coconut milk, stock, fish sauce, and fish. Bring to a boil, then reduce the heat, and simmer for about 30 minutes. Add in the bamboo shoots, and give a good stir. During this time, get ready to prepare your soup bowls.
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To your soup bowl, add a bundle or two of vermicelli noodles. Add about a half a cup of shredded cabbage, about a quarter cup of fresh cilantro, a squeeze of lime, the bean sprouts, and then ladle a generous amount of the broth. Top with sliced chilies if you prefer a bit more heat. Taste, and season with a pinch of salt if you think that is necessary.
One last note, it is trivial but this is a Lao dish not Thai. If you have a chance to try Lao food definitely take it. There are similarities between the two cultures and you might find you love the food as well. Cheers!
In addition to being packed with healthy nutrients, longevity recipes often emphasize portion control, balance, and variety to help maintain a healthy weight and prevent chronic diseases. Many of my longevity recipes also incorporate herbs and spices that have been shown to have anti-inflammatory and antioxidant properties, such as turmeric, ginger, and garlic.
As you begin to incorporate more longevity-focused foods, I encourage you to 1) prioritize plant sources and 2) prepare more meals at home! When you prepare your own meals, you can be more discerning about the quality of the ingredients and things like, how much sugar is added to your dessert. There is also the element that I teach in my method, Culinary Alchemy of fusing your meals with gratitude. The energy you put into your food as you prepare and consume it feeds your energetic body as well as your physical body.
Lao and Isan cuisine are close neighbors in Southeast Asia. Both share a preference for bold, strong flavors, with an emphasis on fresh ingredients. A balance of spicy, sour, sweet, and savory can be found in most of our dishes.
And the tradition of using wild ingredients is what sets both kitchens most apart from others. Elder people of Lao and Isan, like my grandmother and grandfather, enjoy cooking with ingredients found in the wild.
2. Add the yard-long beans and gently bruise them. Then, add the dressing: fish sauce, fermented fish sauce, MSG, palm sugar, and fresh lime juice. Pound and stir until the palm sugar is dissolved.
I owned my own Thai restaurant and have years of experience in various other Thai restaurants. I've been whipping up classic Thai dishes by my mother's and grandma's side since I was just a little girl. Now I'm sharing my deep-rooted passion with my authentic Thai recipes on this Thai food blog.
I ate this kind of soup in Laos and Thailand. Its basic food but its a dish I could eat the hole day long ? Khao poon is essentially a noodle soup made with whatever protein you desire, whether it may be chicken, fish, or pork. But our verion is with tofu. Its also glutenfree and 100 % vegan!
If you ever had khao poon, which is a Laos red curry noodle, you'll definitely agree that it is absolutely divine. It is a traditional noodle soup dish from laos that has a delicious, buttery, creamy broth unlike any other dish you may have had.
With all the delicious flavors that explode in your mouth, you may think that making khao poon would be hard. However, I'm here to tell you that it's not all that difficult. And if you ever tasted this dish in a Thai restaurant, I'm here to tell you that it is actually a dish that originated from Laos! Khao poon has layers of flavors for a celebration in your mouth.
I'm going to share with you a TRULY authentic recipe for this amazing dish that is sure to give your taste buds a real treat! This is a mouthwatering deep dive into khao poon, which is the noodle of the Lao people. Check out my Khao Poon Curry Noodle Soup web story for a quick overview of this recipe.
Khao poon (also known by other names like ka poon, kaopoon, khaub poob) is a traditionally Laos vermacelli noodle dish with a creamy, coconut flavor infused with coconut milk, lemon grass, kaffir leaves and topped with fresh herbs.
Khao poon is made traditionally with fish in Laos. In the United States, the most common protein that is used with khao poon is shredded chicken or pork. For those that are gluten free or looking for a vegetarian option, tofu can be added to make it gluten free and 100% vegan.
The multitude of textures with khao poon can be characterized with the softness of its vermacelli noodles, the hearty flavor of pork and chicken, the richness of coconut and curry, along with the freshness of herbs and vegetables on top.
Khao Poon is a traditional dish that originated from Laos. Often, you'll find this dish in Thai restaurants in the United States because their menus often incorporate a lot of Laos dishes under the guise of Thai cuisine.
Khao poon is different than pho and ramen because of the base of the broth uses coconut milk and curry for it's base, while pho and ramen typically use a protein based broth as it's base. Unlike pho, khao poon uses a round vermacelli noodle instead of a flat vermacelli noodle. Unlike ramen, khao poon uses a vermancelli noodles instead of ramen.
Khao poon is a Laotian coconut noodle soup that is light and delicious. Not only is the base infused with a lot of different flavors, the fresh herb toppings make it a personalized dish for everyone. It is a nutritious, noodle soup that is often prepared for family celebrations. It's fragrant, spicy, and satisfying for everyone.
Similar to what chicken noodle soup is to Western palettes or pho is to the Vietnamese, this Lao red curry noodle is that to the Lao people. The broth is a silky smooth, coconut red curry that provides a hearty delicious meal.
My family is obssessed with this Lao noodle soup. There is nothing better than a bowl of khao poon to start the day (yes, it is also a breakfast at my house). With any dish, every family has their own adaptation of this recipe that makes it a little different family to family.
The actual cooking process doesn't take very long, it's the ingredient preparation that will take a bulk of the time to make. It takes 30 minutes to prep all the ingredients, and another 20 minutes to make the dish. It then takes another 30 minutes to simmer for a total of approximately 90 minutes to make. You can shorten the entirety of the cooking process by skipping the simmering step.
It is served with an assortment of fresh greens, mushrooms, bamboo shoots, and bean sprouts for a not only beautiful presentation, but deliciously fresh taste. For this dish, the most common condiment added is chilli sauce to add spice as well as a squeeze of lime on top!
The typical directions are bringing about 4 inches of water into the pot (enough to cover the noodles) and boil on high. Remove the divider bands from the noodle bundles, lower the heat to medium and stir to keep the noodles separated. When you add the noodles in, the water will stop boiling.
Pull at a handful of noodles, and take one handful and wrap it around your hand to make a rounded noodle bundle. Squeeze out the excess water, and lay the bundle on the plate. Get some really most paper towels, and cover the noodles so they don't dry up. Repeat for all of the noodles.
On top of the noodle and broth, add in shredded cabbage, shredded lettuce, shredded banana blossom (not shown below), cilantro, green onion, and finally squeeze some lime in for zest. Add chili to add your level of desired heat.
Grab some noodles along with veggies. The crunch of the cabbage along with the tenderness of the chicken and heartiness of the curried coconut is sure to give you an explosion in your mouth that is out of this world.
My hope that you will consider making this spicy Lao rice vermicelli noodle soup with this post. As long as you stock up on the right ingredients at the Asian grocery store, this dish once made can last you the whole week along with multiple meals.
If you don't try this recipe, I'd hope you at least order it the next time you venture to a Lao or Thai restaurant and see it on the menu! This long-simmered soup will bring an explosion of flavors to any palette and get you wanting more.
The lemon grass should be minced really well.Banana blossom is optional. It does bring a deliciousness that is unrivaled to any dish.Curry typically comes in varying heat levels. This recipe calls for the red can of curry, which is between mild and medium. If you are not a fan of coconut, you can lighten the coconut milk and cream and replace it with water to get it to the consistency that you desire.There are some recipes that call for bamboo shoots, mushrooms, baby corn, and potatoes. I've never been a fan of adding these, but you definitely can if you want to include it!
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This was phenomenal! I made this for my fiance, whose mother was born in Laos. I used veggie stock and vegan chicken shreds (seitan), to make it vegan. So much flavor!! We are both chefs, and we are a bit harder to impress... But we loved it so much that I had to comment on this recipe -- a first! 152ee80cbc
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