Khao Poon is a rich and aromatic Lao curry noodle soup, featuring tender rice vermicelli in a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves. It can be made with shredded chicken, fish, or pork, topped with fresh, crisp vegetables for a perfectly balanced and irresistible flavor.

I have consulted renowned chefs and distilled the finest techniques to find the most popular version—Khao Poon Nam Gai. With pounded shredded chicken, creamy coconut milk, and a bold red curry blend, this is a bowl of red curry noodles you simply can’t miss!

Table of Contents

Ingredients that make up a rich bowl of Khao Poon

The harmony of rich, creamy broth, chewy rice noodles, and fresh herbs defines the unique flavor of Khao Poon. Here are the ingredients you need to prepare!

1. Main ingredients

Chicken: Use chicken breast or thigh for natural tenderness and sweetness.
Rice noodles: Choose thin rice noodles with a slight chewiness.

Tips for Selecting Fresh Chicken and Quality Noodles: Choose chicken with a light pink hue, free from bruises or discoloration. When pressed, it should feel firm and spring back without any off-putting odor. For noodles, opt for those with a natural white color—not overly bright. Dried noodles should be intact, with minimal breakage. When soaked, they should soften while maintaining a slight chewiness without becoming mushy.

2. Broth & Seasonings

Coconut milk: Adds a rich and creamy texture to the broth.
Lemongrass, galangal, kaffir lime leaves: Infuse the broth with a fragrant aroma.
Red curry paste: Gives the dish its signature red hue and spicy, aromatic flavor.
Fish sauce & sugar: Balance the broth’s savory and slightly sweet taste.
Garlic & shallots: Minced and sautéed to enhance the depth of flavor.
Boiled bamboo shoots: Thinly sliced to add crunch and a distinctive flavor to the broth.

3. Fresh Herbs & Vegetables

Shredded cabbage, bean sprouts: Add a crunchy texture.
Basil, sawtooth herb, cilantro: Elevate the dish with fresh herbal notes.

4. Optional Condiments

Sliced fresh chili: For an extra kick of heat.
Lime wedges: A squeeze of lime helps cut through the richness of the broth.
A dash of fish sauce or sugar: Adjust to personal taste

Step-by-Step Guide to Cooking Khao Poon

1. Prepare the Chicken

Clean the chicken, then boil it with two crushed lemongrass stalks until fully cooked.
Remove the chicken, let it drain, then shred it. Any unshreddable pieces can be finely chopped.
Pound the shredded chicken lightly in a mortar to help absorb the seasoning.

2. Make the Broth

Heat one tablespoon of oil in a pan, then sauté minced garlic and shallots until fragrant.
Add two tablespoons of red curry paste and stir well. Pour in one tablespoon of coconut milk and continue stirring.
Add the shredded chicken, along with two slices of galangal and three kaffir lime leaves, and mix everything together.
Pour in the remaining coconut milk, stir, then add the boiled chicken broth.
Add the pre-sliced bamboo shoots and simmer until they absorb the flavors.

3. Assemble the Khao Poon Bowl

Blanch the rice vermicelli in hot water and let it drain.
Place the noodles in a bowl, then add the chicken and bamboo shoots. Pour the hot broth over the top.

4. Final Touches

Garnish with fresh herbs and vegetables.
Add fish sauce, chili sauce, or lime juice according to your taste.
Mix well and enjoy!

Frequently Asked Questions (FAQs)

1. What are the other names for Khao Poon??

Khao Poon is also known as Lao Laksa or “Lao royal vermicelli curry soup”, depending on some regions it can also be called by other names such as: kapoon, khao poun, khao pun

2. What are the different variations of Khao Poon?

Khao Poon has several regional and ingredient-based variations, each offering a unique flavor profile:

Khao Poon Nam Phik (also called Khao Poon Nam Kathee) – A rich and creamy version made with coconut milk.
Khao Poon Nam Jaew – A lighter version without coconut milk.
Khao Poon Nam Par – A variation flavored with fish sauce.
Khao Poon Nam Ped – A Lao-style duck vermicelli curry noodle soup.
Khao Poon Nam Paa – A fish-based vermicelli curry noodle soup.
Khao Poon Nam Gai – A chicken-based version, known for its aromatic broth and tender chicken.

3. Is coconut milk necessary for Khao Poon?

No, coconut milk adds richness, but some variations use a lighter, tangy broth without it.

4. Why are kaffir lime leaves added to the broth?

They enhance the soup’s fragrance and bring a fresh, citrusy balance to the creamy or spicy broth.

5. How can I adjust the spice level of Khao Poon?

Use more or less red curry paste, add fresh chilies for heat, or balance it with extra coconut milk.

6. Why is the chicken pounded instead of just chopped?
Pounding creates a tender, shredded texture that absorbs the broth’s flavors more effectively.

7. Does Khao Poon require long simmering?
Not necessarily—simmering until the flavors meld is enough, but longer cooking can deepen the broth’s taste.

8. What are the best accompaniments for Khao Poon?
Fresh herbs, shredded cabbage, bean sprouts, and lime wedges add texture and balance the richness.

Print Recipe

Easy & Authentic Khao Poon Recipe (Lao Red Curry Noodle Soup)

A rich and aromatic Lao chicken curry noodle soup, featuring tender shredded chicken, creamy coconut broth, and fragrant herbs

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Lao

Keyword: Khao Poon Recipe

Servings: 4 People

Calories: 600kcal

Ingredients

Main Ingredients

500g chicken (breast or thigh)
400g rice vermicelli (thin and slightly chewy)

Broth & Seasoning

500ml coconut milk
3 tbsp red curry paste
3 stalks lemongrass (bruised)
4 slices galangal
4 kaffir lime leaves
4 cloves garlic (minced)
2 shallots (minced)
200g fresh bamboo shoots (thinly sliced)
1.5L chicken broth
2 tbsp fish sauce
1 tsp sugar
2 tbsp cooking oil

Herbs & Vegetables

100g shredded cabbage
100g bean sprouts
50g basil
50g sawtooth coriander
50g cilantro

4. Additional Condiments (Optional)

Sliced fresh chilies
A squeeze of lime
Extra fish sauce or sugar to taste

Instructions

Prepare the Chicken

Boil 500g chicken with 3 smashed lemongrass stalks until fully cooked.
Remove the chicken, let it cool, then shred it into thin strips, discarding the bones.
Lightly pound the shredded chicken using a mortar and pestle to enhance flavor absorption.

Make the Broth

Heat 2 tbsp cooking oil in a pan and sauté 4 minced garlic cloves and 2 minced shallots until fragrant.
Stir in 3 tbsp red curry paste and cook until aromatic, then add 100ml coconut milk and mix well.
Add the shredded chicken, along with 4 slices galangal and 4 torn kaffir lime leaves, stirring to combine.
Pour in the remaining 400ml coconut milk, stirring continuously.
Add 1.5 liters of chicken broth and bring to a boil.
Stir in 200g julienned bamboo shoots and let them simmer to absorb the flavors.
Season with 2 tbsp fish sauce and 1 tsp sugar, adjusting the curry paste for desired taste.

Assemble the Dish

Blanch 400g rice vermicelli in hot water, then drain.
Place the noodles in a bowl and top with chicken, bamboo shoots, and hot broth.
Layer fresh herbs and vegetables on top for enhanced flavor.
Add fish sauce, lime, or chilies according to your preference.
Mix well and enjoy!

quangdan

Hi, I’m Dan, originally from Hmong Vietnam, I’m very happy to share the food and culinary culture of the Asian Hmong community with friends around the world. I hope that each article and recipe will help people understand more about the culinary life and culture of the Hmong people!