Can I make this soup spicier?
Yes, you can increase the amount of red curry paste or add fresh sliced chilies to the broth for more heat.
LUNCH
Hearty Laotian Khao Poon: Chicken & Coconut Vermicelli Soup
Savor the rich, aromatic flavors of Laos with this comforting Khao Poon. Tender chicken and delicate rice vermicelli are bathed in a creamy coconut milk broth, creating a deeply satisfying and flavorful soup perfect for any meal.
HOW TO MAKE IT
Let's cook.
01
Cook the rice vermicelli noodles according to package directions. Drain and set aside.
02
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook for 5-7 minutes, until lightly browned on all sides. Remove chicken from the pot and set aside.
03
Add the red curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant.
04
Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer over medium-high heat.
05
Return the cooked chicken to the pot. Add the fish sauce and sugar. Reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld and the chicken to cook through.
06
Taste the broth and adjust seasonings as needed, adding more fish sauce or sugar if desired.
07
To serve, divide the cooked rice vermicelli noodles among 4 bowls. Ladle the hot soup with chicken over the noodles. Garnish with fresh cilantro and serve with lime wedges on the side.
About This Recipe
Savor the rich, aromatic flavors of Laos with this comforting Khao Poon. Tender chicken and delicate rice vermicelli are bathed in a creamy coconut milk broth, creating a deeply satisfying and flavorful soup perfect for any meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add thinly sliced bamboo shoots or shredded cabbage to the soup during the last 5 minutes of simmering. A pinch of white pepper can also enhance the broth's aroma.
Easy Substitutions
Shrimp or firm tofu can be used instead of chicken. For a vegetarian version, use vegetable broth and omit the fish sauce, replacing it with a pinch of salt and a squeeze of lime juice for umami. Brown rice vermicelli can be used for a whole-grain option.
Storage & Reheating
Store leftover Khao Poon (soup and noodles separately if possible) in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to thin the consistency.
Serving Suggestions
Serve with a side of fresh herbs like mint and basil, bean sprouts, and thinly sliced banana blossoms for added texture and freshness. A sprinkle of crushed roasted peanuts can also add a delightful crunch.
Common Mistakes
1. Overcooking the noodles: Rice vermicelli cooks quickly; follow package instructions precisely to avoid mushy noodles. 2. Not browning the chicken: Browning adds depth of flavor to the soup. 3. Skipping the fish sauce: Fish sauce is crucial for authentic Laotian flavor; don't omit it. 4. Not tasting and adjusting: Flavors can vary, so always taste the broth before serving and adjust seasonings.
Frequently Asked Questions
What kind of chicken is best for Khao Poon?
Boneless, skinless chicken thighs are recommended for their tenderness and flavor, but chicken breast can also be used.
Can I prepare this soup ahead of time?
You can prepare the broth and chicken ahead of time and store them separately. Cook the noodles just before serving for the best texture.
MORE TO KNOW
Achieving the perfect balance of sweet, sour, salty, and spicy is key in Laotian cuisine. When making Khao Poon, don't be afraid to taste and adjust the fish sauce, sugar, and even a little lime juice at the end to suit your preference. The red curry paste provides the initial heat and depth, but the final seasoning brings it all together. For a more authentic experience, consider making your own red curry paste, though a good quality store-bought paste works wonderfully.
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