Laotian Curry Soup Kao Pboon Food

LAOTIAN CURRY SOUP (KAO PBOON)

Steps:

• Fill a large stockpot with water and add chicken, galangal, ginger, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until chicken is cooked.
• Remove chicken pieces and allow to cool.
• Continue simmering broth.
• Cook rice sticks according to package instructions and drain.
• When chicken is cool enough to handle, remove meat from bones. Shred meat with a fork. Set aside.
• Heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant.
• Stir in coconut milk, reduce heat, and simmer about 5 minutes.
• Remove galangal and ginger pieces from broth and discard. Add curry coconut mixture to broth along with shredded chicken, fish sauce, and sugar (adjusting to your tastes).
• Serve additions noted in description on a platter, along with extra fish sauce. Layer noodles in bowls, ladle broth over noodles (along with chicken) and pass platter of garnishes for toppings.

LAOTIAN CHICKEN RICE SOUP

Steps:

• Laotian Chicken Rice Soup.
• Fill the largest pot you have 3/4 full with water, make sure pot will have enough room so that chicken will be fully immersed and covered with water.
• Boil water in pot on high heat. Once water is boiling put chicken into pot. Make sure chicken is fully immersed if not add more water. Bring water back to boil. Once boiling again bring soup to gentle boil on medium heat. Add 4 garlic cloves to soup. Add salt and MSG to soup. Simmer soup for 2 hrs or longer until chicken is falling apart.
• Once falling apart take all of chicken out of pot and put into very large bowl to cool. Let chicken cool for about 15 minutes or longer. I don't wait for it to cool because I have asbestos fingers. Bring soup back up to boil. Once boiling add rice and lower heat to gentle simmer on med. low heat. Once chicken is cool shred chicken. Add shredded chicken back into pot. Cook for about 30 more minutes until rice is tender. You may cook your rice longer for softer and thicker rice soup, each Laotian family makes it different. My children and husband prefer the soup thick and rice soft.
• While the soup is cooking at anytime you make make the Hot Chili Pepper and Garlic Oil.
• Make sure you have lots of ventilation because the hot pepper will make you cry. Turn on fans and open windows.
• Hot Chili Pepper and Garlic Oil.
• Put large frying pan on range add frying oil and heat up oil to medium hot. Once hot enough add finely minced garlic, cook garlic until light brown, do not overcook garlic or it will burn. Add hot pepper flakes and turn heat down to medium low. Sauté garlic and pepper for about 10 minutes Turn heat off and let mixture cool for about 30 minutes Poor mixture into small airtight container that can be refrigerated. This can be used in all types of Southeast Asian noodle dishes such as Pho or anything you like and will last about 6 months or longer if refrigerated.
• Serve Chicken Rice Soup into large soup bowls, depending on how much a person would like. Put a small amount of minced green onions, cilantro and celery on top of each bowl of soup. Each person adds any or all of the condiments to their own taste. Serve hot or warm.