Asia:
Laos:
Laotian Khao Poon (Rice Vermicelli Soup)
INGREDIENTS:
FOR THE BROTH:
10 cups water
3 lbs chicken breast
1 tbsp paprika
2- inch piece 1 galanga
2 stalks lemon grass, smashed
2 tbsp canola oil
3 tbsp galanga, minced
1/2 cup shallots, minced
1 bunch lime leaves or kaffir leaves
6 cloves Garlic, minced
4 oz red curry paste
28 Oz coconut milk
40 Oz chicken broth
1 pack vermicelli noodles, cooked al dente
FOR THE TOPPINGS:
2 cups bean sprouts
1 green cabbage, thinly shredded
1 bunch lettuce, shredded
1 bunch green onion, chopped
1 bundle cilantro, chopped
1 lime, wedged
1/2 cups fresh mint
4 thai chilis
INSTRUCTIONS:
FOR THE CHICKEN BROTH AND CHICKEN:
Add the chicken, piece of galangal, a few limes leaves and smashed lemon grass.
Simmer the chicken uncovered for 30 minutes, skimming off any foam or residue at the top of the broth.
Remove the chicken from the pot, but reserve the broth by setting the pot to the side.
After the chicken completely cools, remove the skin and discard.
Shred or pound the chicken. Set aside.
FOR THE COCONUT AND CURRY BASE:
Heat up canola oil on medium-high for 30 seconds
Add the minced shallot, minced galangal, mincedgarlic, minced lemon leaves and paprika until it smells fragrant (around 1 minute).
Add in the curry paste, coconut milk, stirring continuously until it is well blended.
Add the chicken in and stir again until well blended.
Pour all the reserved broth it into the coconut curry base and simmer for 30 minutes and season to taste.
FOR THE NOODLES:
In a pot bring to boil enough water to cover the noodles, about 4 inches.
Once boiling add the noodles and stir.
When the water comes back to a boil, remove the pot from heat. Drain the hot water and replace with cold water to keep the noodles separate.
Take one or two handful of noodles, wrap it around your hand to make a rounded noodle bundle. Squeeze out the excess water, and lay the bundle in a bowl.
Cover with moist paper towels to prevent them from drying out. Repeat for each bowl you will serve.
Ladle enough broth to cover the noodles.
On top of the noodle and broth, add the toppings and condiments.
Squeeze some lime juice in and add chilli peppers to your level of desired heat. (Removing the pepper seeds will decrease the spiciness)
NOTE:
Khao poon is that is often made with pounded chicken, fish, or pork in coconut milk broth (or without coconut milk) and seasoned with common Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chillies, and fish mint.
