I had some leftover cooked rice noodles from the day before, and it was cold, so what better way to warm up than with a delicious Asian soup? Khao Poon is a traditional Laotian soup. It's made with rice noodles, shredded chicken, a coconut milk sauce, and red curry paste. Add some salad, fresh herbs, shredded cabbage or carrots, and you're done! This dish is warming and nourishing without being heavy. The rice noodles make this recipe a naturally gluten-free option, and it's easy to prepare at home. Fresh herbs, such as mint and basil, add extra flavor. This dish represents simple yet flavorful Laotian cuisine.
Ingredients
Preparation
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Cook the chicken in the broth for about twenty minutes, then shred it with a fork. Strain and reserve the broth.
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Heat the oil in a large saucepan or stockpot. Add the garlic, onion, and curry paste.
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Mix to release the aromas.
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Stir in the coconut milk and the chicken cooking broth.
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Add the shredded chicken and fish sauce.
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Cook the rice noodles according to the package directions, then drain them. I usually soak them in boiling water (off the heat) for about ten minutes (depending on the size of the noodles). Then I drain them and rinse them under cold water.
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Grate the carrots, shred the cabbage or lettuce, wash the herbs.
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Divide the noodles into bowls.
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Pour the hot broth and the chicken on top.
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Add the vegetables, fresh herbs and a squeeze of lime.
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Serve immediately.
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