Khao Poon (Curry Soup)
20 minutes
to prep
to prep
45 minutes
to cook
4–6 servings
About this Recipe
This mouthwatering, sweet, salty, and spicy red curry and coconut soup broth is served with rice vermicelli noodles and is a delicious traditional soup of Laos.
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
- 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.
- 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.
- Stir in curry paste until well mixed. Add bamboo shoots (optional).
- Add crumbled tofu and let cook for 2 min, stirring gently (we don’t want the tofu to mash).
- Stir in coconut milk.
- Add strained reserved broth and bring to a boil. Let simmer on medium-low heat for 30 minutes and season to taste.
- 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.
- 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.
