Nyob Zoo Foodies!
Here is another great chicken noodle soup recipe for you all: Khaub Poob!
*Kapoon, Khao Poon*
Khaub poob is a type of red curry coconut chicken noodle soup that is eaten in Laos, Thailand, Malaysia, and other countries in Southeast Asia. The soup is served over rice vermicelli noodles and topped with fresh herbs and shredded cabbage. There are so many versions of this curry noodle and types of topping people put in or on it. Here, I’ll be showing you our favorite way to make it and eat it. It’s not that spicy, but more herby, rich, creamy, and oh so tasty! I like to add extra herbs and spices to give the soup a deeper flavor. I like mine thick and creamy by adding more coconut cream since the vermicelli noodles and the vegetables tends to tone down the broth flavor a little bit. But Khaub Poob can be made however way you like it! So I hope you all enjoy our version of it and happy winter!
Basic Ingredients
For the paste: Namya Curry paste and red curry paste, more shallots, lemongrass, kachai, galangal, palm sugar, garlic, kaffir lime leaves, & salt.
Food process the herbs until it becomes a paste
Top: Red curry paste
Bottom: Namya curry paste
Using a whole chicken with bone on. I used a fresh organic homegrown chicken. It makes the broth a lot richer in flavor.
What goes in the soup?
Bamboo shoots, chicken bouillon, lime leaves, salt, fish sauce, and meatballs. 
Coconut Cream: Make the soup thicker and richer
GARNISHES
Fresh cabbage, mint, green onion, cilantro, bean sprout, and long beans.
Shred the cabbage nice and thin
Mix all the herbs and vegetables together for easy garnish. 
Pounding the chicken breast
Sautéing the herbs/spices/ curry paste/shredded chicken to release natural oils
Adding to the chicken broth
Finish curry soup base
Cook the rice vermicelli noodles
And portion out into individual servings
Fresh Rice Vermicelli noodle recipe here: https://chawjcreations.com/2018/03/17/fresh-rice-vermicelli-noodles/
Serve it up!
YUM! 
Enjoy 🙂
Ingredients
- ---- Chicken Broth----
- 1 (4lb) chicken with bone on cut
- 4 quarts water (16 cups)
- 1 Tbsp salt
- ----Paste----
- 10 garlic cloves
- 2 lemongrass chopped
- 5 (3inch) Kachai
- 3 shallots
- 1 Tbsp galangal
- 1 Tbsp kaffir lime leaves (10-12)
- 1 tsp salt
- 1/3 cups palm sugar
- 4 (4oz) can namya curry paste (16oz)
- 1 (4oz) can red curry paste
- ----What Goes In----
- 2 (33.8) containers of coconut cream
- 2.5-3 quarts of the cooked chicken broth
- The cooked shredded chicken
- 2 Tbsp fish sauce
- 2 tsp salt
- 6 whole lime leaves
- 3 cups bamboo shoots
- Chicken or pork meatballs (optional)
- Vermicelli noodles (1.5lb bag)
- ----Garnish----
- Shredded cabbage
- Mint
- Cilantro
- Green onion
- Bean sprouts
- YardLong beans (cut into smaller pieces)
- Thinly slice banana flowers (optional)
- Lime (optional)
- Fried chili in oil (optional)
Instructions
1) In a pot, add in the cut bone in chicken. Add 4 quarts water and salt. Let it come to a boil. Then simmer for 35-40 minutes or until the chicken is cooked and tender enough to shred.
2) While the chicken is cooking let's make the herb/spices paste. Add the garlic, shallots, lime leaves, galangal, lemongrass, salt, palm sugar, and kachai in a food processor. Blend until smooth and into a paste. Set aside. Open up your curries and have then ready.
3) In the meantime, you can also prep the garnishes. Shred the cabbage and cut up your herbs. Mix them all together or you can keep them separate so people can add however much they like. *There is no measurement for how much herbs and cabbage since you can determine how much YOU want (there's no right or wrong here)*
4) Once chicken is cooked, turn heat off, take chicken out and shred the meat. You can use a mortar and pestle to ground up the white meat. Set the meat aside. Strain the broth to get rid of the impurities. There should be about 2.5 to 3 quarts of chicken broth. Reserve the broth to be use later.
5) In a pan, add in 2 tbsp of oil and saute the spice/herb paste you processed earlier (3-4 minutes). Then add in both curry pastes and saute for 2-3 minutes. Then add in the shredded chicken and saute just until the curry is well coated in with the curry paste.
6) Transfer the curry and meat mixture into the chicken broth you reserved earlier. Then add in the coconut cream, meatballs, fish sauce, salt, chicken bouillon, bamboo shoots, and lime leaves. Mix well. Cover with a lid and let it simmer on medium heat for 25-30 minutes.
7) In the meantime, cook the rice vermicelli noodles! Follow instructions on the back of the package if needed.
8) Once curry broth is done, grab a bowl and place some rice vermicelli noodles in it. Ladle curry soup along with the chicken, bamboo shoots, and meatballs over the noodles. Then garnish with the fresh herbs and cabbage. Top with lime if you want and to spice it up a little, add some fried chili in oil. Mix and ENJOY!
-CHawjCreations
Notes
The longer you reduce the broth the thicker it will get. You can add chili powder to make the soup spicer! Reduce the amount of coconut cream if you want less thickness/creaminess. Add a little bit more fish sauce for more saltiness.
11 comments
This looks so delicious! I love my khaopoon with more coconut as well! Can’t wait to try out this recipe. I’ve been on the hunt for a eye-drooling recipe!
Yah! I hope this recipe is to your liking.
Thank you so much for this recipe. I made it for my family and friends for football night yesterday and they loved it. They even came back for more today. I can’t wait to try your other recipes.
I am so excited to make this and so happy I found your website! I moved out of my parents home for two years now, and I miss eating these type of meals. So excited to try everything else!
Glad you found my website! Let me know if you found any other recipes to your liking. 🙂
Qhov recipe no qab~ kawg li. Ua tsuag rau koj kev txawj kev ntse ua mov noj!
I also like quail eggs in it..lol..its good…give it tried. ?❤?
Yay!! I can’t wait to tried your version cause this is how they cook it in Thailand using the namya sauce! There is the sweet can one too..but your version I like…lol…will give it a tried and let you know. Thank you so much for sharing this recipe!?❤❤??
I made this as written except I added an extra tablespoon of crab paste at the end. This was beyond delicious! Thank you so much for sharing this recipe!
This is the most flavorful and delicious Khaub Poob I’ve ever had. There’s so much for flavor with all the spices and herbs blended together. Genius combo and thank you so much for sharing. I just love making this recipe. I just wish I had Kachai root.
Ua tsaug ntau! This is such a great recipe, I’d always been intimated to make Khaub Poob, but I’ve used your recipe a few times now and it tastes perfect! Everyone I’ve made it for loves it.