Below is the recipe for KAPOON, KHAO POON | Lao Style Red Curry Noodle Soup with Chicken. Hope you enjoy :). Please be sure to Like & Subscribe!


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INGREDIENTS
5 Cloves of Garlic, finely minced
2 Shallots, finely minced
1 large stalk of lemongrass
3 Kaffir limes leaves
3 slices of galangal
3 large chicken breasts
Salt
Fish Sauce (about 1 ladle or 1/2 cup)
Cooking oil
1 can of red curry paste
1/2 can of sweet thai noodle sauce (optional)
1 can of coconut milk
6-8 cups of chicken stock + 2 cubes chicken bullion
1 cup of bamboo shoots (sliced into bite size pieces)
Vermicelli noodles (prepare as directed on bag)

DIRECTIONS
Use a stock pot to boil chicken in salted water and lemon grass (25 min).

Remove chicken and let cool, reserve stock.

Once chicken has cooled, remove meat from bones, pound in a mortar and pestle to further break up the meat, set aside.

Coat large stock pot with oil, add garlic and shallots and fry until golden brown.

Add curry paste, fry until fragrant.

Stir 1/4 can of coconut milk to curry paste.

Add shredded chicken, galangal and kaffir lime leaves, stir until combined.

Add bamboo shoots, remaining can of coconut milk, and reserved chicken stock and bullion. Season with salt and fish sauce to taste.

Bring to a boil and serve with vermicelli noodles and slaw.

SLAW INGREDIENTS
Shredded cabbage (green/red)
Bean sprouts
Chopped cilantro and mint leaves
Bean sprouts
Shredded banana flower (optional)

ADDITIONAL ACCOMPANIMENTS (optional)
Lime wedges
Fish sauce
Thai Chilies (fresh or flake)
Shrimp paste
Sriracha

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