Preparing: 1 Hour Cooking: 20 minutes
Makes 10 servings
This is a Hmong family version of the Thai & Lao delicious curry soup however, made with its own curry, without the spicyness and without the coconut cream. It is essentially a different dish yet very hearty, a lot less fattening, and ofcourse delicious. I love cooking this version of Khob Poob, as it always reminds me of my mother’s cooking on those cold winter days! The aromatic and the steamy pot of Khob Poob will surely warm you up as well.
Curry in Southeast Asian Cuisine share similar characteristics. Lao people use noodles in a similar curry to Thai red curry. This lao version of red curry has become a favorite among the Hmong people. We have our own variations of the lao version, and we call it Kow Poon. Depending on what Hmong family you’re having dinner with, each family makes Kow Poon differently and enjoy different condiments with it
Wonton Soup is a beautifully crafted Chinese soup for the soul. Hmong people like to make won ton soup with green mustards instead of bok choy. The best wonton soup I ever had was made by my second older sister Christina. What made her wonton soup special is the enoki mushrooms.