Thai and Laotian Noodle Soup (Khao Poon)

 
Thai & Laotian Noodle Soup (Khao Poon)

4 SERVINGS
gluten free meat lactose free

Ingredients (Soup)
1 pound vermicelli noodles, cooked al dente, rinsed in colder water, drained
1 tsp neutral oil
4 tbs red curry paste
800 ml coconut milk
400 ml veggie stock
1 tbs soy sauce
½ Green cabbage, shredded
1 whole lime, cut into wedges
150 g baby corn, halved
1/2 bunch fresh coriander
100 g bean sprouts
Red Thai chilis, chopped
Salt, to taste

Ingredients (Tofu)
1 block tofu (cut into 1 cm cubes)
1 tsp strong curry powder
1 tsp soy sauce
1 tbs sesame oil
1 tbs black cumin seeds
1 tbs palm sugar

I ate this kind of soup in Laos and Thailand. It´s basic food but it´s a dish I could eat the hole day Long. Khao poon is essentially a noodle soup made with whatever protein you desire, whether it may be chicken, fish, or pork. But our verion is with tofu. It´s also gluten free and 100 % vegan!

Start to marinade the tofo. Set aside in the fridge.
Add oil to a medium sized pot, and bring to medium heat.
Toss in the red curry paste, stir and cook for a couple of minutes.
Add coconut milk, veggie stock and soy sauce.
Add a bit more the the half of green cabbage.
Bring to a boil, reduce the heat and simmer for about 30 minutes.
Cook vermicelli noodles and set aside to cool.
Meanwhile fry the tofu in a pan until crispy.
Add in the baby corn and the rest of the cabbage, stir for 5 minutes.
Add salt if necessary.
Put noodles in a serving bown. Add the bean sprouts, broth and put tofu on top.
Garnish with coriander and chilies and serve with fresh lime wedges.

Print Friendly, PDF & Email

0 Comments

  1. This was delicious! I forgot to tell you 🙂 the noodles were perfect.

    S

    Sent from my iPhone

    >

  2. Pingback: Coriander / Cilantro – What would Asian cuisine be without it? – Love. Food. Asia.

Leave a Reply