Laotian Khao Poon

Hands down one of my favorite soups is probably Khao Poon. It is a Norther Thai or Lao soup that is not only super easy to make, but it makes a bunch and screams comfort. It is not a spicy soup, however you can make this as spicy as you want, not only with the broth, but accompanying it with Thai chili peppers. I wanted to make this one for my wife this past weekend because it reminded me when I was laid up with cancer over the summer and my friend Matt stopped by with a batch of Khao Poon that his wife had made. Not only talk about a great friend, but a really comforting bowl of soup during a not so comforting time.

Now my wife is hooked on this awesome soup as well. It’s an easy sell, trust me.

Khao Poon Recipe
Khao Poon Recipe

The cool thing about making this batch is when I was shopping for some ingredients at a local grocery store, is the owner had asked me what I was cooking. I said ‘Khao Poon’, and he was a bit startled and said ‘You know how to make that?’. He asked me about what ingredients I was using and suggested a couple of different things, one being banana blossom. I was intrigued to say the least as it is something I have never used before. So while walking out of the Asian grocery store, I was on my way to making a great batch of Khao Poon.

Let’s get started.

Ingredients:

  • 3 whole chicken breasts, skin on, bone in
  • water to cover
  • 2 stalks lemongrass, slightly smashed, optional
  • 1 tbsp canola oil
  • 1/2 cup of shallots, minced
  • 6 cloves garlic, minced
  • 3 tbsp fresh galangal, skin removed, thinly sliced
  • 4 oz can red curry paste
  • 4 oz can sweet Thai Noodle paste
  • 14 oz can of coconut milk
  • 1 cup of banana blossom, very thinly sliced, optional
  • 4 tbsp fish sauce
  • 3 cups bamboo shoots, roughly chopped
  • 1 whole lime
  • Thai chilies, optional
  • Shredded green cabbage
  • 1 cup bean sprouts, per serving
  • 1 bunch fresh cilantro
  • Khao Poon rice noodles, cooked al dente

Start by adding your chicken to a stock pot and cover entirely with cold water. Bring this to a boil, then reduce the heat to medium. Skim off any scum that floats to the top and discard. Continue cooking for about 45 minutes. This will not only be the chicken that we let cool, shred, and pound a bit, but what is left will be the stock that we use for our soup. Win, win.

Once the chicken is cooked, remove it from the stock, and let it completely cool. Once cooled, remove and discard the skin, and then start shredding the chicken. Once the chicken is shredded, take about half of it and add it to your mortar. Take your pestle and begin pounding the chicken. A few good moments of pounding is all you should need.

Ok, now onto the next step.

Heat a large skillet on medium-high heat. Add in the oil and let it come to temperature. Next toss in the shallots, garlic, and thinly sliced galangal. Let this cook for a minute or so, then add in both of the curry pastes. Give this a good stir, and don’t be alarmed if this stuff starts popping at you.

Cook the paste, stirring along the way, for about 2-3 minutes, then add in all of the chicken. Give this another good stir, incorporating all of the paste into the chicken. Next add in the coconut milk. Give another good stir, and then pour all of this into the chicken stock. Stir well, bring the stock back onto medium heat, and let it come to a boil. Once boiling, reduce the heat by half, and then add in the banana blossom, bamboo shoots, and fish sauce. Give another good stir and cook for about 45 minutes.

Khao Poon Ingredients
Khao Poon Ingredients

During this time, make your noodles. Cook them for about 8 minutes, then strain them and rinse them in cold water. Once the water is strained, and the noodles are cooled, take a handful and wind them up into bundles. Repeat until all noodles are in nice bundles.

Have your cabbage, limes, chilies, and herbs ready. Raise the heat on the soup and bring back to a boil. Take a couple of bundles of noodles, or just one, and place in the bottom of a large soup bowl.

Add some bean sprouts, and cabbage, and give a good squeeze of lime. Ladle in a generous amount of khao poon, and top with come bird eye chili. Get your spoon and chop sticks ready! Face down, grab some noodles, slurp, and repeat. It’s all about texture (and flavor) in this bite. You get the crunch of the cabbage and sprouts, the tenderness of the chicken, and my gosh that coconut curry flavor! If you are looking for a flavor bomb, and a comforting soup year round, then this is the one. Hope you enjoy!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Laotian Khao Poon”

  1. Thanks for sharing your recipe. I love finding other khao poon recipes. It seems like every family has their own interpretation of this dish. I have my own recipe adapted from my parents’ recipe. I usually buy a pork shoulder and grind the meat and boil the skin (and sliced) for the soup. I season it garlic, galangal,lemongrass, shallots, red curry paste, salt, sugar, fish sauce, and coconut milk. My soup is on the thick side and heavy on the ground pork. My mom always insisted that banana blossom is essential for khao poon. I like to garnish with cabbage, shredded carrots, cucumber, cilantro, bean sprouts, rau ram, Thai basil, and mint.

Leave a Reply

Your email address will not be published. Required fields are marked *