If you ever had Thai red curry, you’ll love this kow poon dish. This curry noodle soup is of Lao creation and is one of Hmong’s most loved dishes. Depending on what Hmong family you’re having dinner with, each family make curry noodle soup differently. However, the Hmong people do generally add a lot less coconut juice than Lao people.
Ingredient for 5 servings:
- Vermicelli noodle (12 oz. red bag brand)
- 3-4 spoonful Red Curry Paste (the common mae ploy brand)
- 1/4 shredded cabbage
- a handful of hand shredded(or sliced) bamboo shoots
- 1 can of coconut milk
- chicken breast or 1 IB of chicken thighs
- 1 tb Salt
- 2 green onion (minced)
- handful of rinsed mints
- sliced lemon/lime
- 2 tablespoon of palm sugar
- 1/4 cup of Thai fish sauce, or more for taste
- optional:1 stalk of lemon grass
- optional:5-10 Kaffir lime leaves
- optional:1-2 bay leaves
1. boil water in a pot. when it starts boiling, add in the noodle. stir occasionally for around 10-20 minute. pinch and bite a strand to see if softened. make sure it is truly soft throughout. when noodles are soften, drain and rinse noodle with running water and then set aside
Curry Soup itself
2. prepare a bigger pot of water (about 10-12 cups of water). put Chicken and lemon stalk, bayleaves, kiefer lime leaves. when chicken is cooked, take it out and pound it in an Mortar until shredded all apart. put the shredded chicken pieces back in pot of broth, add salt for taste, and add the squid sauce. make sure it is a bit saltier than your usual preference as this will make up for the unsalted vermicelli noodles.
2. At the same time when cooking meat, Boil coconut juice in a separate pot and add 1 palm sugar chunk, let boil for 45 min-1 hour at medium heat, occassionally stirring to get a thickness. transfer over to the main pot and add red curry paste into main pot as well. add the fish sauce, taste and add more if not salty enough.
3. In your serving bowl, add the noodle, lime, green onion, a few mints, cabbage. pour soup into the bowl with a ladel (big spoon).