Khao Poon Nam Gai | Lao Red Curry Chicken Noodle Soup

What is Khao Poon Nam Gai?

Khao poon is a Lao noodle dish you will find at a lot of Lao community gatherings. It is filled with flavor from the red curry, fish sauce, and fresh herbs. The vermicelli noodles soak up the broth so every bite will be delicious. Usually, it is eaten with cooked pork blood cubes, a squeeze of lime, and lots of herbs.

More Lao Recipes

• Sakoo Yat Sai | Lao Tapioca Dumpling

• Khai Being | Lao Seasoned Baked Eggs

• Galabao | Lao Steamed Buns

• Nam Khao | Lao Crispy Rice Salad

• Sai Oua | Lao Sausage

• Jeow Som | Lao Sour Dipping Sauce

• Best Homemade Egg Rolls

• Khao Piek Sen | Lao Chicken Noodle Soup

• Gaeng Nor Mai | Lao Bamboo Stew

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Khao Poon Nam Gai | Lao Red Curry Chicken Noodle Soup

Yield: 4-6

Author: Saeng Douangdara

Prep time: 20 MinCook time: 30 MinInactive time: 10 MinTotal time: 1 Hour

Khao poon is a Lao noodle dish you will find at a lot of Lao community gatherings. It is filled with flavor from the red curry, fish sauce, and fresh herbs. The vermicelli noodles soak up the broth so every bite will be delicious. Usually, it is eaten with cooked pork blood cubes, a squeeze of lime, and lots of herbs.

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Ingredients

BROTH

• 8 cups (64oz) water
• 1 rhizome root
• 1 tied pandan leave
• 6 makrut lime leaves
• 2 lemongrass stalk
• 2 quarter inch slices of ginger
• 2.5 lb chicken drumsticks
• 1 lb chicken feet, declaw
• ½ lb pork blood, cut into ½” cubes

SAUCE

• ⅓ cup vegetable oil
• ⅔ cup shallots, minced
• 6 garlic cloves, minced
• 4 oz red curry paste
• 1 tbsp Korean red pepper powder
• 1 14 oz coconut milk
• 1 tbsp fish sauce
• 1 tsp shrimp paste
• 2 tbsp padaek unfiltered fish sauce
• 1 tbsp sugar
• 1 tsp msg
• 1lb vermicelli noodle

GARNISH

• Banana blossom, thinly sliced
• Dried chili pepper
• Purple cabbage, thinly sliced
• Long bean, diced
• Mustard greens, diced
• Cilantro, diced
• Bean sprout
• Lime

Instructions

BROTH

1. In a large soup pot, bring water to a boil
2. Bruise the rhizome root, pandan leaves, lime leaves, lemongrass, and ginger and put it into the boiling water
3. Declaw the chicken feet then add the feet and chicken drumsticks to the broth and simmer for 20 minutes with a lid on low
4. Strain the broth from the solids and let the chicken meat cool off to the side
5. Take the chicken meat off the bones and put it in a mortar and pestle and crush and put to the side
6. In a separate pot, boil water with lemongrass and pork blood for 15 minutes then strain and put to the side

SAUCE

1. In a saucepan, heat oil then add minced shallots and garlic for 30 seconds then add red curry and pepper powder and saute on low for another 6-8 minutes.
2. Add the can of coconut milk and mix and cook on low simmer for 6-8 minutes until the coconut fat separates then add the chicken broth and mix
3. Add the shrimp paste, fish sauce, padaek, sugar, and msg and mix and low simmer for 2 mins
4. Add the pounded chicken, broth aromatics, and chicken feet back in and mix.
5. Mix and simmer on low with a lid for 15 minutes
6. Pour the boiled pork blood into the broth

NOODLES

1. Boil a pot of water then add noodles and cook for 5-6 mins occasionally stirring
2. Strain the noodles, and then rinse under cool water until room temperature.
3. Place the cooled down noodle in cold water and separate the noodles with a strand gathering technique
4. Let the noodles sit for 10 minutes.

PUT IT TOGETHER

1. Prepare the banana blossom: Remove 4 layers of the blossom then wash. Cut in half and thinly dice the top to the bottom. Place the diced pieces in a large bowl with cool water and a squeeze of whole lime
2. In a large bowl, add the noodles and ladle broth.
3. Add the garnishes: banana blossom, chili pepper, cabbage, long bean, mustard greens, green onion, cilantro, bean sprout, and lime.

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