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Khao Poon (ເຂົ້າປຸ້ນ) – Lao Curry Noodle Soup with Fish
Khao Poon comes from Laos, where it is a festival and market dish. You stir together a red spice paste of shallots, galangal, lemongrass and padaek, deglaze with coconut milk and thicken the broth with cooked, mashed fish. The hot soup goes over rice noodles rinsed in cold water. On the table you set out raw white cabbage, beans, sprouts, mint and lime, which everyone adds to the bowl to taste.
Khao Poon (ເຂົ້າປຸ້ນ) – Lao Curry Noodle Soup with Fish
Laura Chen
4
25 minutes
40 minutes
685
Lao
Soup
Khao Poon is a Lao noodle soup with red spice paste, coconut milk and flaked fish, often called Lao laksa. Unlike Malaysian laksa, you thicken the broth with the cooked fish itself. Cabbage, beans, sprouts and mint go in raw. You ladle the hot broth over thin rice noodles.
Ingredients
For the broth:
- 500 g firm skinless white fish fillet (catfish or tilapia)
- 1.2 l water
- 2 stalks lemongrass, bruised
- 3 makrut lime leaves (aromatic leaves of the makrut lime)
For the spice paste:
- 4 shallots, roughly chopped
- 4 garlic cloves
- 20 g galangal (a lemony relative of ginger), sliced
- 1 stalk lemongrass, pale part only, sliced into rings
- 2 tbsp red curry paste
- 1 tbsp padaek (Lao fermented fish sauce with pieces of fish)
- 1 tbsp vegetable oil
To finish:
- 400 ml coconut milk
- 3 tbsp fish sauce
- 1 tbsp palm sugar (sugar from palm blossom sap)
- 300 g thin rice noodles (rice vermicelli)
To serve:
- 150 g white cabbage, finely shredded
- 100 g soybean sprouts
- 100 g yardlong beans or green beans, in fine rings
- 10 g mint, leaves picked
- 10 g Thai basil, leaves picked
- 2 limes, quartered
Instructions
- Bring the fish to a boil with the water, lemongrass and makrut lime leaves and simmer over low heat for 10 minutes, until it flakes apart. Lift out the fish and strain the broth through a sieve.
- Blend the shallots, garlic, galangal, lemongrass, curry paste and padaek in a mortar or blender to a fine paste.
- Check the fish for bones and mash it with a fork. Mix half of it into the paste.
- Heat the oil in a large pot and fry the paste over medium heat for 3 minutes, until fragrant and the oil turns red.
- Add 200 ml of the coconut milk and simmer for 3 minutes, until oil droplets rise to the surface. Pour in the fish broth and the remaining coconut milk.
- Season with fish sauce and palm sugar and simmer gently for 15 minutes. Add the remaining fish and adjust the seasoning.
- Cook the rice noodles according to the package directions, rinse in cold water and set in small nests in the bowls.
- Ladle the hot soup over the noodles. Serve with the cabbage, sprouts, beans, herbs and limes, which everyone mixes into the bowl.
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