Laotian Curry Soup (Kao Pboon)
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 8 cups water
- 4 chicken thighs, skin removed
- 1 inch fresh galangal root, cut into thirds
- 1 inch fresh gingerroot, cut into thirds
- 1 tablespoon salt
- fresh ground black pepper, to taste
- 1 tablespoon cooking oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 tablespoons red curry paste
- 1 (14 ounce) can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 (14 ounce) package rice vermicelli (not clear rice sticks)
directions
- Fill a large stockpot with water and add chicken, galangal, ginger, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until chicken is cooked.
- Remove chicken pieces and allow to cool.
- Continue simmering broth.
- Cook rice sticks according to package instructions and drain.
- When chicken is cool enough to handle, remove meat from bones. Shred meat with a fork. Set aside.
- Heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant.
- Stir in coconut milk, reduce heat, and simmer about 5 minutes.
- Remove galangal and ginger pieces from broth and discard. Add curry coconut mixture to broth along with shredded chicken, fish sauce, and sugar (adjusting to your tastes).
- Serve additions noted in description on a platter, along with extra fish sauce. Layer noodles in bowls, ladle broth over noodles (along with chicken) and pass platter of garnishes for toppings.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.