Thai and Laotian Noodle Soup (Khao Poon)

Thai and Laotian Noodle Soup (Khao Poon)

We ate this kind of soup in Laos and Thailand. It is staple food but it´s a dish we could eat in every time of the day. 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!

 
 

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

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 than 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 he baby corn and the remaining cabbage, stir for 5 minutes. Add salt if necessary. Transfer noodles to a serving bown. Add the bean sprouts, broth and put tofu on top. Garnish with coriander and chilies and serve with fresh lime wedges.

What du you think?

We are interested in your opinion. Have you tried this recipe? Let us know how you liked it. Make a comment, rate it or post your own photo with #lovefoodasia on Instagram. Thanks for your support!

Print Friendly, PDF & Email

2 Comments

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

    S

    Sent from my iPhone

    >

Leave a Reply