Kitchen Cooks: Khao Poon

Khao poon — a Lao noodle dish made with either chicken or fish. (In this version, we use chicken). You’ll need an instant pot, and Dutch Oven, or a pot that can hold roughly 10 Cups of liquid while boiling.

Ingredients:

  • Vermicelli noodles
  • 4 oz of red curry paste (equivalent to a can)
  • 1/2 of an onion
  • minced garlic 3 cloves (or 1 tablespoon)
  • 9 Cups of water
  • 5 to 6 chicken thighs
  • 1 can of coconut milk
  • 1 can bamboo shoots
  • Ginger
  • Bean Sprouts
  • Mint
  • Olive Oil

Instructions:

  1. Slice the Ginger into 1 to 2-inch slices.
  2. Cook the chicken thighs in the instant pot with 8 cups of water with the Ginger added. Pressure cook bone-in thawed-out chicken for 12 minutes and let rest for 5 minutes after pressure release.
  3. Remove the chicken thighs and place them on a cutting board.
  4. Remove the Ginger and discard them.
  5. Remove the skin from the chicken thighs, and debone the thighs.
  6. Once the chicken thighs have been de-boned mince the chicken into small pieces (equivalent to ground-up chicken).
  7. Heat the pot on medium heat with some oil
  8. Dice up the onions.
  9. Once the pot is heated, add the minced garlic and Diced Onions
  10. when the onion and garlic are browned, add 4 oz of curry paste with 1 cup of water.
  11. Continuously stir the pot to ensure nothing burns on the bottom.
  12. Add 1/2 a can to 1 can of coconut milk (based on personal preference)
  13. Stir for 3 to 5 minutes
  14. add in the minced chicken and still for 2 to 5 minutes.
  15. Add 1 can of thinly sliced bamboo shoots
  16. Add the 8 cups of chicken stock created from the instant pot
  17. Bring the entire pot to a boil for 1 to 2 minutes.
  18. Serve with Vermicelli noodles

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adam lee

Software Engineer, and Martial Artist. I enjoy writing about topics related to technology, martial arts, finance, and personal development.