The perfect bowl of noodle soup to welcome the new season. Hello Autumn! Please come sit and have a bowl of “Khaub Poob” with me! Khaub Poob (Khao Poon: Lao version) or Red Curry Noodle Soup is a Lao dish that has been adapted into Hmong cuisine over the years. This dish is traditionally prepared with rice vermicelli noodles and garnished with a combination of vegetables, such as shredded cabbage, green onions, and cilantro. It’s spicy, hearty, and adds a touch of warmth and coziness to this weather.
The combination of these herbs and spices make Khaub Poob smell so appetizing. I normally make this with shredded chicken; and I also like to keep the bones because they add to the depth of the flavor of curry soup. The quail eggs and meatballs make a great addition to this dish as well. I’ve always had my Khaub Poob this way. 🙂
Psst! If you’re wondering where I got the meatballs, you should be able to find them at your local Asian store in the freezer section. They do come pre-cooked and I normally boil them in water as a way of “heating” them up. They should expand in size and you can cut them into smaller bite-sized pieces if you wish to.
This is a great dish when cooking for a large group of people.
Enjoy this bowl of Khaub Poob and happy Autumn!
- 1 whole chicken, cleaned
- meatballs of your choice, optional
- 2-3 packs of rice vermicelli noodles (14 - 28 oz)
- 1 1/2 can of red curry paste (6 oz)
- 2 cans of coconut cream (38 fl oz)
- 2 cans of bamboo shoots, thinly sliced
- 2 cans of quail eggs
- 1/2 a shallot, minced
- 2 stalks of lemon grass roots
- 6-7 kaffir lime leaves
- 6 dried star anise
- 4-5 garlic gloves, thinly sliced
- 1 tablespoon of ginger, thinly sliced
- 2 tablespoons of fried garlic powder
- 2 tablespoons of palm sugar, grated
- 1/2 tablespoon of granulated chicken flavor soup base mix
- 2 tablespoons of oil
- 3 1/2 liters of water
- fish sauce or salt to taste
- Garnish with:
- green onions, thinly sliced
- cilantro, roughly chopped
- cabbage, thinly sliced
- red chili, minced, optional
- black pepper
- In a large pot, add the lemon grass roots into the water over high heat. Once the water boils, put in the chicken and let it cook for about 20 minutes or until cooked. Skim away any scum or fat from the surface in order to achieve a clear stock.
- Once the chicken is cooked, carefully remove the chicken from the stock and shred the meat once it cools. Keep the chicken bones as it helps add depth to the flavor of curry soup. Set aside. Don't throw away the chicken stock and lemon grass because you will need it for later.
- Over high heat, boil the vermicelli noodles in another pot and stir constantly to prevent them from sticking to the bottom of the pot. You will know when the vermicelli noodles are ready by sampling a noodle strand. If it is soft all the way through, it is ready. Cook for about 15 minutes or until cooked. Next, drain the hot water and replace it with cold water. Once the pot is cool, separate the vermicelli noodles from the water and into a colander.
- In a different pot, pour in the oil over high heat. Once the oil is hot, add in the garlic and ginger. Stir for 15 seconds, then add in the shallot, kaffir lime leaves, star anise, and red curry paste. Mix well. After a minute, add in 1/4 cup of coconut cream and the chicken. Mix well and coat the chicken in the red curry for 1-2 minutes, then add the rest of the coconut milk. Also add in the chicken stock you created earlier and lemon grass. Mix well.
- Add the bamboo shoots, quail eggs, meatballs, granulated chicken flavor soup base mix, palm sugar and fried garlic powder.
- Add in fish sauce or salt for taste.
- Allow the red curry soup to cook/boil for another 10 minutes then turn off the heat. Serve the curry soup over a bowl of vermicelli noodles.