We discovered Khao Poon Soup during our first trip to Luang Prabang, famous for its blend of traditional Lao houses, stunning Buddhist monasteries, and colonial architecture left behind by the French. Khao Poon, also known as Lao Laksa, is deeply rooted in the culinary traditions of Laos. The soup is particularly popular among the Hmong people, an indigenous group living in the mountainous regions of Northern Laos.
Ingredients for 7-8 servings:
- 1 whole organic chicken (or 1.2 kg chicken thighs)
- 3 litres cold water
- 2 stalks lemon grass, crushed
- 5-6 kaffir lime leaves
- 5-6 slices galangal
- 1 garlic bulb, cut in half
- 400 ml coconut milk
- 1.5 or 2 tablespoons red curry paste (depending on your taste preferences)
- 1 red bell pepper, skinned off and chopped
- 2 cubes chicken bouillon
- 2 tablespoons fish sauce
- 1 teaspoon shrimp paste
- 1 cup bamboo shoots
- 400 gr thin rice noodles (50 gr per person)
- 1 cup shredded white cabbage
- 1 cup shredded red cabbage
- 2 cups bean sprouts
- Green onion, cilantro, basil, mint, red chili pepper and lime slices for garnishing
Preparation instructions:
- Prepare the chicken stock:
- Separate chicken meat from the bones. Remove skin and fat to prevent the broth from becoming too fatty.
- In a large pot, bring the chicken carcasses, bones and meat to a boil.
- After 2-3 minutes, rinse both the chicken and the pan, and remove the chicken meat from the pan.
- Add 3 litres of cold water to the pan with the bones and carcasses, and bring to a boil again.
- Use a skimming utensil to remove any foaming fat. Repeat until the stock is clear. Dunk the mesh skimmer in a bowl of water to remove fat residue.
- Add lemon grass, kaffir leaves, galangal and garlic to the stock. Simmer for 30 minutes.
- Add the chicken meat to the boiling water and skim off any foam from the surface.
- Simmer for approximately 25-30 minutes until the chicken meat is fully cooked.
- Remove the chicken meat from the pan, shred the meat and set aside.
- Strain the stock and set aside.
- Prepare the spice mixture:
- Pour 400 ml coconut milk in a separate pan.
- Add red bell pepper and red curry paste to the pan, and simmer on a low heat for 30 minutes until all the flavours are infused.
- Cook the soup:
- Add the spice mixture, 2 chicken bouillon cubes, fish sauce, shrimp paste, bamboo shoots and the shredded chicken meat to the chicken stock. Simmer for about 10 minutes.
- Cook the rice noodles:
- Prepare rice noodles in a separate pot according to instructions on the noodle package.
- Drain the cooked noodles.
- Garnish and serve:
- Pour the soup in serving bowls.
- Arrange the noodles, shredded red and white cabbage, bean sprouts in a bowl.
- Garnish with green onion, cilantro, basil, mint, red chili pepper and lime slices.
- Your Khao Poon Soup is ready to serve. Enjoy!
