Lao Khao Poon
A Lao rice-noodle soup with chicken, coconut milk, red curry and bamboo shoots, served with cabbage, carrot and lime.
This version of khao poon combines cooked, shredded chicken with a red curry and coconut broth. It makes 6 servings; preparation and timing are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook the chicken
Put the chicken and galangal in a pot and cover with water. Bring to a boil and cook over medium heat for 30 minutes. Remove the chicken, reserve the broth, and shred the meat once it is cool enough to handle.
Ready to continue when: The chicken is cooked and separates easily into strands; at least 1.5 l of broth is reserved for the soup.
30 min - 02
Cook the noodles
Cook the rice noodles in boiling water according to the package directions. Drain and rinse with cold water.
Ready to continue when: The noodles are tender, drained and separate, without falling apart.
5 min - 03
Make the curry base
Heat the oil in a pot. Add the garlic and fry for 1 minute. Stir in the red curry paste. Add the shredded chicken and bamboo shoots; cook for about 5 minutes, stirring to coat them well.
Ready to continue when: The garlic is fragrant and the curry paste evenly coats the chicken and bamboo shoots.
6 min - 04
Finish the broth
Pour in the coconut milk and at least 1.5 l of the reserved chicken broth. Add the salt, stir and heat until the soup is piping hot. Taste and adjust the salt if needed.
Ready to continue when: The broth is steaming, smooth and the salt has dissolved.
- 05
Prepare the garnishes
Cut the carrots into julienne strips and shred the cabbage finely. Cut the limes into wedges.
Ready to continue when: The vegetables are in thin strips and the limes are cut into serving wedges.
- 06
Serve
Divide the noodles among six bowls. Pour the broth with the chicken and bamboo shoots over them. Finish with the cabbage, carrot and lime wedges.
Ready to continue when: Each bowl contains noodles and hot broth, with the vegetables and lime arranged on top or alongside.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- La Seguridad Alimentaria www.aesan.gob.es/dam/jcr:d4d7784a-9ca8-46d6-be84-25d7b5dedae6/seguridad_edu_secundaria.pdf
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- Gastronomía de Laos: los mejores platos que debes probar lagavetavoladora.com/gastronomia-de-laos-ingredientes-platos-consejos
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- Mortero (utensilio) - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Mortero_(utensilio)
- The BEST Khao Poon Recipe! - Homemade & Authentic cookingwithlane.com/best-authentic-lao-khao-poon-red-curry-noodle-soup-recipe/
- Quick And Easy Lao Red Curry Noodle Soup (Khao Poon Nam Gai) - Saeng's Kitchen www.saengskitchen.com/laorecipes/quickredcurrynoodlesoup
- Som tum, the famous ethnic food of Thailand: its benefit and innovations | OpenAlex openalex.org/W4387456775
- Khao Pun (Kapun) - Sopa Tradicional de Laos | 196 flavors www.196flavors.com/es/khao-pun-kapun/?srsltid=AYCX9vLV-_8Srsp9_ql98MqbImXCqm45N4SGUxvKhcEST5…
- Khao Poon: receta y origen | Guide Cuisine www.guide-cuisine.ch/es/platos/khao-poon/
State: Published after documentary validation; no “Tested” label is shown.