Entree: Laos – Vientiane & Central Laos – ເຂົ້າປຸ້ນ ➤ Khao Poon (Spicy Lao coconut milk and rice vermicelli soup with shredded meat and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) bone-in chicken thighs
- 8 cups (1.9 L) water
- 1 can 13.5 fl oz (400 ml) coconut milk
- 8 oz (225 g) dried rice vermicelli noodles
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 2 stalks lemongrass, white parts bruised and chopped
- 1 inch (15 g) galangal, sliced (or substitute ginger)
- 4 kaffir lime leaves, torn
- 3 tbsp (45 ml) Lao red curry paste or red chili paste
- 1 tsp (2 g) ground turmeric
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (18 g) fermented fish paste (padaek) or 1 tsp (5 ml) extra fish sauce if unavailable
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Bean sprouts for serving
- Shredded cabbage or thinly sliced savoy cabbage for serving
- Fresh cilantro leaves for serving
- Fresh mint leaves for serving
- Lime wedges for serving
- Thinly sliced shallot or fried shallots for garnish (optional)

Instructions

1. Make the chicken broth: In a large pot combine chicken thighs, 8 cups water, bruised lemongrass, galangal, 2 torn kaffir lime leaves, and a pinch of salt. Bring to a simmer and cook until chicken is cooked through, about 25–30 minutes. Remove chicken and set aside to cool; strain and reserve the clear broth.
2. Shred the chicken: When cool enough to handle, remove bones and shred the chicken into bite-sized pieces.
3. Build the spice base: In a skillet heat 2 tbsp vegetable oil over medium heat. Sauté sliced shallots and minced garlic until soft. Add red curry paste, ground turmeric, and the remaining torn kaffir lime leaves; cook, stirring, until fragrant, about 2–3 minutes. Stir in fish sauce, fermented fish paste, and palm sugar; cook 1 minute more.
4. Finish the broth: Add the spice mixture to the reserved chicken broth and bring to a gentle simmer. Stir in coconut milk and simmer 5–7 minutes to meld flavors. Taste and adjust seasoning with additional fish sauce, palm sugar, or lime juice for balance.
5. Prepare noodles: Cook rice vermicelli according to package instructions (usually soak or briefly blanch until tender). Drain and divide among bowls.
6. Assemble bowls: Place shredded chicken over the noodles, ladle hot coconut-chicken broth over, and top with bean sprouts, shredded cabbage, cilantro, and mint. Serve with lime wedges and optional fried shallots; allow diners to add lime and herbs to taste.