A Petite Mama

Red Curry Noodle Soup (Khaub Poob or Khao Poon) is a Lao dish. Khaub poob or Khao Poon is pronounced as “Ka Poon.” This dish has spread to Thailand, Malaysia, Indonesia, Cambodia, Singapore, and US. There are various versions of this dish.

This is one of my favorite comfort food. I grew up eating khaub poob and it always taste good. We would make enough to eat for lunch and dinner. I love the spicy and sour flavor of the curry. It looks delicious when the liquid is more red, but orange is alright too. I wouldn’t mind eating this for days.

Recent studies have claimed that curry is one of the cures to attack the common cold and flu. Hot spices are a high source of vitamin C. This can help prevent and fight the common cold. I definitely agree. I always feel better after eating this curry soup when I have a cold.

This recipe is spicy so if you don’t like spicy, reduce the amount of Mae Ploy Curry Paste.

Ingredients:

• 10-12 cups of water
• 1 whole chicken or 4 thighs
• 1 can of Coconut Milk
• 1-2 tbsp Mae Ploy Red Curry Paste (determine the spiciness of the curry)
• 2-4 oz Maesri Red Curry Paste (determine the spiciness of the curry)
• 1-2 cans (5.6 oz each) Curry Gravy
• 1/4 cup Garlic, minced
• 2 cups Bamboo shoots, thinly sliced
• 2 tbsp Chicken Bouillon
• Salt, to taste
• 32 oz Vermicelli Rice Noodles
• 1 tbsp Olive oil
• 1 can Quail Eggs
• 8 Boiled Eggs (Instead of Quail eggs)
• 2 tbsp Asian Paprika (Make the liquid red, Optional)
• 1 tbsp Ground Chili Oil (Spicy, make the liquid red, Optional)
• 1 tsp Crab Paste with bean oil (Make the liquid red, Optional)
• 2-3 Ginger slices (Optional)
• Sugar, to taste (Optional)

Condiments:

• Green Onions
• Cilantro
• Limes
• Cabbage
• Lettuce
• Mint
• Basil
• Bean Sprouts
• Meatballs
• Asian pork Viet-Hung or Gio-Bi

Directions:

In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.

After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.

Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. Some people like to put them in circles. My mom taught me how to put the noodles in by starting in the center and laying in a spiral. It is easier to grab the noodles when they are dry. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.

In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away. Save broth for later.

When the chicken is cook, let it cool and set aside.

These are the curry paste and sauces that I will be using to make the curry sauce.

Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.

Once mixed stir in coconut milk, crab paste, and paprika.

Fill a large pot with 6 cups of water and chicken broth. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.

Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.

Serve warm and top with condiments.

You can find these sauces at any Asian grocery stores.

Or you can buy it on Amazon.

Print Recipe

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

Cook Time2 hours hrs

Total Time2 hours hrs

Cuisine: Asian

Servings: 10

Ingredients

• 10-12 cups Water
• 1 Whole chicken or 4 thighs
• 1 can Coconut Milk
• 1-2 tbsp Mae Ploy Red Curry Paste determine the spiciness of the curry
• 2-4 oz Maesri Red Curry Paste determine the spiciness of the curry
• 1-2 cans Curry Gravy 5.6 oz each
• 1/4 cup Garlic, minced
• 2 cups Bamboo shoots, thinly sliced
• 2 tbsp Chicken Bouillon
• Salt, to taste
• 32 oz Vermicelli Rice Noodles
• 1 tbsp olive oil
• 1 can Quail Eggs
• 8 Boiled Eggs Instead of Quail Eggs
• 2 tbsp Asian Paprika Make the liquid red, Optional
• 1 tbsp Ground Chili Oil Spicy, make the liquid red, Optional
• 1 tsp Crab Paste with bean oil Make the liquid red, Optional
• 2-3 Ginger, slices Optional
• Sugar, to taste Optional

Instructions

• In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.
• After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.
• Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.
• In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away. Save broth for later.
• When the chicken is cook, let it cool and set aside.
• Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.
• Once mixed stir in coconut milk, crab paste, and paprika.
• Fill a large pot with 6 cups of water and chicken broth. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.
• Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.
• Serve warm and top with condiments. Enjoy!

Notes

Condiments:

• Green Onions
• Cilantro
• Limes
• Cabbage
• Lettuce
• Mint
• Basil
• Bean Sprouts
• Meatballs
• Asian pork Viet-Hung or Gio-Bi