Laos

Khao poon

Lao red curry noodle soup with shredded chicken and a mountain of fresh vegetables.

60 minTime

42 gProtein each

hotSpice

Festive noodles2 chapters · 1 min read

Make it your way

Grandma's wayRice vermicelli in red coconut curry broth with chicken and raw vegetables.

The original

787kcalsame

42 gproteinsame

6 gfibresame

60minutessame

Khao poon.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces

Water6 cups

Dried red chilli6, soaked

Lemongrass2 stalks

Galangala thumb

Garlic5 cloves

Shallots5

Kaffir lime leaves (makrut lime leaves)5

Cooking oil (vegetable oil)1 tbsp

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Fish sauce2 tbsp

Palm sugar (gula melaka)2 tsp

Rice noodlesrice vermicelli

Cabbagefinely shredded

Moong sprouts (mung bean sprouts)bean sprouts

Green beanslong beans, sliced

Mint leavesa handful

Basil leavesa handful

Lemonlime wedges

Method

5 steps

1Poach the chicken in the water for 25 minutes until no pink remains. Shred and keep the broth.
2Blend the chillies, lemongrass, galangal, garlic and shallots into a paste.
3Fry the paste with the lime leaves in the oil for 3 minutes.
4Add the broth, coconut milks, fish sauce and palm sugar and simmer 10 minutes. Return the chicken.
5Cook the noodles, divide into bowls and ladle the curry over. Serve with a plate of cabbage, sprouts, beans, herbs and lime.

Serve it like this

Serve in deep bowls with a shared plate of shredded cabbage, sprouts, beans, herbs and lime, and chilli for the brave.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Laos

Khao poon

Lao red curry noodle soup with shredded chicken and a mountain of fresh vegetables.

60 minTime

42 gProtein each

hotSpice

Festive noodles2 chapters · 1 min read

Make it your way

Grandma's wayRice vermicelli in red coconut curry broth with chicken and raw vegetables.

The original

787kcalsame

42 gproteinsame

6 gfibresame

60minutessame

Khao poon.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces

Water6 cups

Dried red chilli6, soaked

Lemongrass2 stalks

Galangala thumb

Garlic5 cloves

Shallots5

Kaffir lime leaves (makrut lime leaves)5

Cooking oil (vegetable oil)1 tbsp

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Fish sauce2 tbsp

Palm sugar (gula melaka)2 tsp

Rice noodlesrice vermicelli

Cabbagefinely shredded

Moong sprouts (mung bean sprouts)bean sprouts

Green beanslong beans, sliced

Mint leavesa handful

Basil leavesa handful

Lemonlime wedges

Method

5 steps

1Poach the chicken in the water for 25 minutes until no pink remains. Shred and keep the broth.
2Blend the chillies, lemongrass, galangal, garlic and shallots into a paste.
3Fry the paste with the lime leaves in the oil for 3 minutes.
4Add the broth, coconut milks, fish sauce and palm sugar and simmer 10 minutes. Return the chicken.
5Cook the noodles, divide into bowls and ladle the curry over. Serve with a plate of cabbage, sprouts, beans, herbs and lime.

Serve it like this

Serve in deep bowls with a shared plate of shredded cabbage, sprouts, beans, herbs and lime, and chilli for the brave.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Khao poon

Make it your way

Ingredients

Method

Khao poon

Make it your way

Ingredients

Method

Make it a meal