Lao Khao Poon
Thin rice noodles disappear beneath a fragrant coconut broth while shredded vegetables and herbs keep each bowl fresh and bright.
About this dish
Khao poon is a Lao rice-vermicelli soup commonly built from a spicy aromatic broth with coconut milk and meat or fish, then topped with a generous pile of raw vegetables and herbs. The contrast between rich broth and fresh toppings is essential.
Why this dish matters
Khao poon is widely served at Lao gatherings and celebrations as well as everyday meals. Broth bases vary considerably by region and household.
This chicken-coconut version is one of several Lao styles; fish-based versions are also common.
Preparation notes
The soup should be assembled immediately.
They otherwise absorb too much broth.
It releases aroma without leaving tough fibers.
Ingredients & detailed method
Ingredients
- 1 lb chicken thighs
- 1 can coconut milk
- 5 cups stock
- 2 lemongrass stalks
- 4 makrut lime leaves
- 2 tbsp red curry paste or Lao chile paste
- 2 tbsp fish sauce
- 12 oz rice vermicelli
- 2 cups shredded cabbage
- 1 cup bean sprouts
- Mint and cilantro
- Lime wedges
Method
- 1.Simmer chicken in stock with lemongrass and lime leaves until tender; shred meat.
- 2.Cook curry paste briefly in coconut cream from the can.
- 3.Add broth and coconut milk; return chicken to pot.
- 4.Season with fish sauce and simmer 15 minutes.
- 5.Cook rice vermicelli separately and divide among bowls.
- 6.Checkpoint: broth should be fragrant and lightly creamy, not greasy.
- 7.Top with cabbage, sprouts, herbs and lime and ladle over hot broth.
Worth finding before you cook
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