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