KHAO POON GAI NOODLE SOUP Recipe
Laos’ most beloved ceremonial soup. Served during weddings and temple festivals, this rice vermicelli noodle dish is prepared with mildly spiced red curry coconut broth, chicken thigh meat, bamboo shoots, banana blossom, julienned cabbage, and garnished with fresh seasonal Laotian herbs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Noodles
Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
Cook the Chicken
In a large pot, heat a little oil over medium heat. Add the chicken thighs and cook until browned on both sides. Remove and set aside.
Make the Broth
In the same pot, add red curry paste and cook for 1-2 minutes until fragrant. Pour in the chicken broth and bring to a simmer.
Add Coconut Milk and Chicken
Stir in the coconut milk, and return the cooked chicken to the pot. Add bamboo shoots, fish sauce, and sugar. Simmer for about 15 minutes until the chicken is cooked through.
Prepare the Garnish
While the soup is simmering, prepare the julienned cabbage and sliced banana blossom.
Assemble the Soup
To serve, place a portion of noodles in a bowl, ladle the hot soup over the noodles, and top with julienned cabbage, banana blossom, and fresh herbs.
