Khao Poon Soup from Laos

Summary

Ingredients

For the fund:

• 1 chicken or chicken thigh, approx. . kg
• 1.6 liters water
• 1 piece (s) lemongrass
• 0.25 teaspoon ¼ salt

For the soup:

• 1 tablespoon sesame oil or coconut oil
• 2 onion (s), red or white, finely diced
• 3 clove (s) garlic, finely diced
• 6 cm ginger, finely diced
• 1 piece (s) galangal, finely diced or thinly sliced
• 1 chilli pepper (s), cut into thin rings
• 2 tablespoon curry paste, red
• 1 teaspoon curry paste, yellow
• 6 kaffir lime leaves, fresh or dried
• 2 tablespoon fish sauce
• 1 tablespoon chicken broth, instant
• 0.5 teaspoon ½ sugar or palm sugar
• 2 cans coconut milk, 400 ml each
• 1 can bamboo shoot (s), approx. 40 g

For the soup:

• 300 g rice noodles, vermicelli (vermicelli) or taliatelle (ribbon noodles)

For the variant (s):

• 2 carrot (s)
• 3 handfuls pak choi, Chinese cabbage or pointed cabbage
• 2 handfuls bean sprouts
• 2 handfuls mushrooms B. Enoki mushrooms or champignons
• 1 handful leek (s) or spring onions
• 2 handfuls coriander, roughly chopped
• 1 lime (s), cut into 6 wedges
• possibly chilli oil or chilli sauce
• possibly soy sauce
• salt and pepper

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Instructions

1. The soup is also known as Kapoon Soup, Laos Red Curry Noodle Soup, Red Curry Noodlesoup, Lao Laksa
2. For the fund:
3. Put cold water in a saucepan and add a little salt. Halve the lemongrass lengthways and tap a little with the back of a knife. Cut the chicken into four parts, put the chicken legs and wings completely in the water, the meat should be covered with water. Bring everything to a boil.
4. Let the chicken simmer for about 40 minutes. Remove the meat and let it cool a little. Save the chicken stock. Detach the meat from the bones with a fork and pick it apart with a fork. Remove the skin, bones and lemongrass.
5. Degrease the chicken stock by running the stock through a sieve lined with kitchen paper.
6. For the soup:
7. Heat the oil in a large saucepan and fry the diced onions until translucent. Add the diced garlic, ginger, and galangal and sauté a little while stirring. Add red curry paste, yellow curry paste, and chili pepper, stir and let fry briefly.
8. Add half a can of coconut milk and stir. Add the finely plucked meat, stir and simmer for 5 minutes. Add instant chicken broth. Add the fish sauce. Add the sugar or palm sugar. Add the rest of the coconut milk. Pour the defatted chicken stock on top. Add the kaffir lime leaves. Add the bamboo shoots, stir and let the soup simmer for another 10 minutes. Season the soup with salt, pepper, and possibly chili oil or hot chili sauce.
9. For the soup garnishes:
10. Pour the rice noodles in a bowl with boiling water to which a little salt has been added. Let the rice noodles soak in the water for 5 - 10 minutes, depending on their thickness, then drain the water. Then rinse the pasta with cold water and drain the water. Pour a splash of sesame oil over the noodles and mix a little to prevent them from sticking together.
11. Depending on your preference or what is currently available, some of the ingredients for the soup are:
12. 2 carrots cut into fine strips or roughly grated.
13. 2 handfuls of pak choi or Chinese cabbage or pointed cabbage cut into thin strips.
14. 2 handfuls of Asian mushrooms B. Enoki mushrooms or button mushrooms, thinly sliced.
15. 2 handfuls of bean sprouts.
16. 2 handfuls of spring or spring onions, cut into rings or slices.
17. Arrange the soup in large (Asian) soup bowls or in soup plates. To do this, first put the prepared noodles in the soup bowls. Then put the vegetables, mushrooms, sprouts, etc. over the pasta. Then scoop the hot soup over with the meat. Garnish the soup with chopped coriander, a lime wedge and a chilli pepper and serve immediately.
18. You can also serve the soup with boiled eggs (quail eggs), meatballs, mint leaves, dill or Thai basil, chopped banana blossom, etc.
19. You can put hot chilli sauce, soy sauce, etc. on the table. The soup is eaten with chopsticks and spoons.
20. The soup gets much better with meat and bones than just boneless meat. You can freeze the soup very well. The pasta and the fresh ingredients are then added fresh.

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