Quick And Easy Lao Red Curry Noodle Soup (Khao Poon Nam Gai)
What is this Lao Red Curry Noodle Soup?
This is a quick and easy version of the traditional Lao dish called khao poon nam gai. I designed this recipe for those who need only 2-3 servings—perfect if you live alone or don't have a large family to feed. It's also ideal for someone with a busy schedule who doesn't have hours to spend making broth. Despite the shortcuts, this recipe still delivers the rich, umami flavors you expect from a red curry noodle soup, thanks to the use of a rotisserie chicken. If you're interested in the traditional recipe, click here.
Ingredients
Rotisserie chicken: helps make this meal fast and adds an extra depth to the soup
Ginger: flavor up the soup
vegetable oil: use to saute the aromatics
Shallot and garlic cloves: saute and adds flavor to the soup
Paprika: adds a great red vibrant color
red curry paste: adds all the signature aromatic flavors
coconut milk: mellows out the spicy flavors and adds creaminess
fish sauce: brings umami flavors to the dish
Sugar: helps balance the salty flavors
Msg: gives an extra umami boost to all the ingredients
vermicelli noodle: I prefer using the fine threads to soak up all the soup
Dried bird eye chili pepper: gives the dish an extra spice level
Purple cabbage: adds color and crunch
Cilantro and green onion: adds flavor
Bean sprout: gives texture and crunch
Lime: brightens up the soup
Directions
Prep The Aromatics
Let's start by prepping the aromatics. First, grab one small shallot. Peel it, then mince it into small, even-sized pieces. For the garlic, do the same with three cloves. Smash each clove and mince them to the same size as the shallots since they'll be used together.
Next, take a 2-inch piece of ginger, roughly the size of a thumb. I've already washed it well, so there's no need to peel the skin since we'll be using large chunks to boil with the broth. Slice the ginger into quarter-inch thick pieces.
Separating The Chicken Meat And Bones
To make this a quick 30-minute noodle dish, we'll use a rotisserie chicken, which saves a lot of time since it's already cooked. Using kitchen scissors, cut the chicken in half. For this recipe, which serves two people, we'll only need half. I highly recommend having a pair of kitchen scissors—they're handy for tasks like cutting chicken and herbs. Separate the chicken meat from the bones, placing most of the meat in a bowl. Smaller pieces like wings can go with the bones.
In a deep mortar, pound the chicken meat into a rough paste, leaving some pieces chunky and others more finely mashed. Use a spoon to lift the chicken from the bottom and continue pounding the top pieces. This gives the broth a nice texture.
Make The Soup
Now, let's start making the soup for the noodles. Heat a medium pot over medium-high heat, then add neutral oil. Once the oil is warm, add the minced shallot and garlic mixture and sauté for 30 seconds. Reduce the heat to low and add a tablespoon of paprika powder—this will give the broth a nice color. Stir often to prevent burning. Next, add 3 tablespoons of red curry paste (or less if you prefer it milder) and sauté briefly.
To slow down the cooking of the aromatics, add 7 ounces of coconut milk, stirring until all the clumps dissolve into a smooth, velvety red sauce. Bring the sauce to a simmer, then season it with 1 tablespoon of sugar and 1 teaspoon of MSG to enhance the umami flavors. Mix well, then add 4 cups of water.
Carefully spoon the pounded chicken meat into the soup, followed by the chicken bones we separated earlier. Add the ginger slices and season with 2 tablespoons of fish sauce. Stir well, breaking up any chicken clumps. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for about 15 minutes while you prepare the noodles.
Cook The Noodles
For the noodles, I recommend using fine-thread vermicelli. Fill a large pot more than halfway with water and bring it to a rolling boil, then add the noodles. Stir with a spoon to ensure all strands are cooking evenly. Let the water return to a boil and follow the package instructions for cooking time—typically 3 to 5 minutes until soft. Be careful not to overcook the noodles. Once ready, pour them into a strainer and rinse with cold water until cooled. Refill the pot with cool water and return the cooled noodles to the pot. Separate the noodles by grabbing clumps between your thumb and index finger, allowing the strands to fall into long pieces, and then let the water drain. Place the clumps of noodles in a strainer and fold them in half, allowing any excess water to be absorbed as you prepare the toppings and garnishes.
Garnish And Serve
For toppings, I'll use green onions, cilantro, and purple cabbage. Slice the green onions at a slant into thin pieces. Since cilantro is more delicate, roughly chop it. Finally, cut the purple cabbage into quarters, then slice it into thin strands—you can use a mandoline if you prefer extra fine slices.
To prepare the lime, roll it on the cutting board to release the juices, then cut it into quarter slices.
Now, let's assemble the bowl. I like to add the vegetables first to slightly cook the herbs and enhance the flavor of the bowl. Add your desired amount of cabbage, cilantro, green onion, and bean sprouts to the bowl. Place two bundles of noodles on top. Make sure the soup is boiling hot, then start ladling the broth with chicken into the bowl. Add as much as you like—for me, I prefer a lot of soup and plenty of chicken with bones. You can also use just one ladle if you prefer a drier dish. Once the soup is in the bowl, I like to add a spoonful of crushed dried bird's eye chili peppers and a squeeze of lime.
The bowl is ready to eat. Enjoy!
Watch The Tutorial
Quick Red Curry Noodle Soup (Khao Poon Nam Gai)
Ingredients
Instructions
- Separate the chicken meat from the bones of the rotisserie chicken and then place the meat in a deep mortar. Smash the meat until it becomes a rough paste.
- 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.
- Add the can of coconut milk and mix and cook on low simmer for 2 minutes until the coconut fat separates then add the chicken broth and mix
- Add the fish sauce, sugar, and msg and mix and low simmer for 2 mins
- Add the water, pounded chicken, and ginger in and mix.
- Mix and simmer on low with a lid for 15 minutes
- Boil a pot of water then add noodles and cook for 5-6 mins occasionally stirring
- Strain the noodles, and then rinse under cool water until room temperature.
- Place the cooled down noodle in cold water and separate the noodles with a strand gathering technique
- In a large bowl, add the noodles and ladle broth.
- Add the garnishes: chili pepper, cabbage, green onion, cilantro, bean sprout, and lime.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.