Khao Poon (Curry Soup)
to prep
45 minutes
to cook
4–6 servings
About this Recipe
Recipe by: Sarah Daraphonhdeth
Photos by: Kylie Hope
Ingredients
For the Broth
- 8 cups of water
- 6 cups of vegetable broth
- 3 tablespoons canola oil
- 2 1-inch slices of galangal
- 3 tablespoons of galangal, minced
- 1 stalk of lemongrass, smashed
- 2 stalks of lemongrass, minced
- 3 shallots, minced
- 6 garlic cloves, minced
- 2 tablespoons vegan fish sauce
- 5 lime leaves
- 4 oz vegan red curry paste
- 1 can bamboo shoots (optional)
- 2 (14 oz) cans of coconut milk
- 1 pack of firm tofu, crumbled
- 1 pack of rice vermicelli noodles
For the Garnish (optional and to your own liking)
- Banana blossom, thinly sliced
- Cabbage, shredded
- Green onions, sliced
- Cilantro, chopped
- Chinese green beans, sliced
- Bean sprouts
- Limes, cut into wedges
Step-by-Step Instructions
Step 1
In a large pot, bring water, vegetable broth, smashed lemongrass, slices of galangal, and 3 lime leaves to boil. Let simmer on medium-low heat for 30 minutes. Set to the side.
Step 2
Heat oil in a large pot for 30 seconds on medium-high heat. Add minced galangal, minced lemongrass, minced shallots, and minced garlic and let cook for 1 minute or until fragrant.
Step 3
Stir in curry paste until well mixed. Add bamboo shoots (optional).
Step 4
Add crumbled tofu and let cook for 2 min, stirring gently (we don’t want the tofu to mash).
Step 5
Stir in coconut milk.
Step 6
Add strained reserved broth and bring to a boil. Let simmer on medium-low heat for 30 minutes and season to taste.
Step 7
While broth is simmering, follow rice vermicelli noodle package instructions to cook noodles. Strain and rinse in cold water after noodles have cooked and set aside.
Step 8
When broth is finished and seasoned to your liking, place a handful of noodles into a large bowl and cover with broth. Garnish to your liking.
