Laotian Curry Soup (kao Pboon)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 cups water
• 4 chicken thighs, skin removed
• 1 inch fresh galangal root, cut into thirds
• 1 inch fresh gingerroot, cut into thirds
• 1 tablespoon salt
• fresh ground black pepper, to taste
• 1 tablespoon cooking oil
• 1 shallot, diced
• 2 garlic cloves, minced
• 2 tablespoons red curry paste
• 1 (14 ounce) can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 (14 ounce) package rice vermicelli (not clear rice sticks)

Recipe

• 1 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.
• 2 remove chicken pieces and allow to cool.
• 3 continue simmering broth.
• 4 cook rice sticks according to package instructions and drain.
• 5 when chicken is cool enough to handle, remove meat from bones. shred meat with a fork. set aside.
• 6 heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant.
• 7 stir in coconut milk, reduce heat, and simmer about 5 minutes.
• 8 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).
• 9 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.