dinner · gluten-free · dairy-free
Khao poon (spicy Lao noodle soup)
Rice vermicelli in a spicy, fragrant coconut broth built on lemongrass, galangal, red curry paste and lime leaves, with shredded chicken and fresh vegetables.
- Time
- 60min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the chicken with lemongrass, galangal and lime leaves 25 minutes. Shred the meat and keep the broth.
-
2
Fry the curry paste, chilies and garlic in oil until fragrant, add the coconut milk and broth and simmer 10 minutes.
-
3
Season with fish sauce and sugar and return the chicken.
-
4
Ladle over noodles and top with the fresh vegetables and herbs.
