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
Ingredient for 5 servings:
- Vermicelli noodle (12 oz. red bag brand)
- 3-6 spoonful Red Curry Paste (the common mae ploy brand. add more if seek more flavor)
- 1/4 shredded cabbage
- a handful of hand shredded(or sliced) bamboo shoots
- 1 can of coconut cream
- chicken breast or 1 IB of chicken thighs
- 1 tb Salt
- 2 green onion (minced)
- handful of rinsed mints
- sliced lemon/lime
- 1 block of chicken broth bouillon (measures to be about 1 TB worth)
- 2 tablespoon of palm sugar (any sugar is ok)
- 1/4 cup of Thai fish sauce, or more for taste
- 1 stalk of lemon grass
- 5-10 Kaffir lime leaves
- 1/2 inch of galangal
- 3-5 star anise
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).
TIPS: if the soup tastes bland you can add more chicken, chicken broth powder/boullion, and curry paste. Also, be generous salting the curry soup. It may taste good on its own but once you add the noodles into your bowl of soup, you may find that you may need more salt.