Khao Poon ingredient shortcuts make for quick and easy meal - TwinCities.com-Pioneer Press

I had been craving Khao Poon, the popular Lao rice noodle soup in a red curry coconut milk broth introduced to me by a local chef. However, I wanted to find a way to cut down the approximately 90 minutes of prep and cooking time for a quick meal — though knowing it would not be authentic because of shortcuts such as using red curry paste out of a jar instead of making it from scratch — but was still tasty enough. This recipe adapted from hmodernhmong.com answered that calling. Instead of using rotisserie chicken, however, I chose to make chicken thighs and substitute that in its place. I also used whatever garnishes I had in the kitchen. The garnishes are that versatile, with the exception of limes, which in my opinion is essential in this recipe. And if you can’t find somen noodles at the grocery store, vermicelli rice noodles, which I’m used to anyway when I’ve had this dish, are a nice substitute in this recipe.

Super Quick Khao Poon

Serves 4 to 6

Broth: 

1 rotisserie chicken

2 tablespoons of olive oil

2 finely chopped cloves of garlic

2 ounces red curry paste

1 can of coconut milk

4 cups chicken broth

1 16-ounce can of sliced bamboo shoots (drained)

1/2 cup of fish sauce

2 tablespoons salt

1 16-ounce package somen noodles

Garnishes:

Mint, stalks discarded, chopped

Cilantro, stalks discarded

Green Onions, sliced 1 centimeter in length

Green Cabbage, sliced thin

Limes, quartered

To make broth: Take the store-bought rotisserie chicken and take the breast, legs, and thigh meat. Discard the skin and bones. Set aside. In a stock pot, add olive oil and set the heat to medium high. Once the olive oil is heated, add in the finely chopped garlic and saute until lightly browned, about 2 minutes. Make sure to stir constantly to ensure that the garlic does not stick to the bottom of the pot.

Add in the curry and continue to stir until the curry breaks down and is mixed in well with the oil and garlic, about another minute. Add in chicken and stir into the curry mix until all of the chicken is mixed, about one minute. Try not to break up the meat as it breaks down in the broth over time.

Add in the coconut milk. Mix until the chicken is covered with the coconut milk. Add in the chicken broth and bamboo shoots and bring to a boil. After the broth is at a rolling boil, turn down to medium and let it cook down for another hour or so. At this point, feel free to add in the salt and fish sauce. Add more for taste. This will reduce over time, so don’t overdo it and make it too salty upfront. Continue to add little bits of curry paste to make spicier if desired.

To make noodles: While broth is simmering, cook noodles according to package directions. Set aside until ready to serve.

To prepare garnishes: While the broth boils down, start preparing the garnishes that will accompany the dish.

Divide the noodles evenly into bowls. Pour in broth and add garnishes according to your liking.

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Khao Poon ingredient shortcuts make for quick and easy meal - TwinCities.com-Pioneer Press
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