This khao poon recipe makes a rich, creamy Lao chicken noodle soup with coconut milk, homemade red curry paste, and tender rice vermicelli noodles. I’ll show you how to make the curry paste from scratch, but I’ve also included an easy shortcut using store-bought curry paste if you’re short on time.

Lao khao poon curry with shredded chicken and herbs in a coconut shell bowl.

What is khao poon?

Khao poon is a traditional Lao coconut curry noodle soup with shredded chicken, rice vermicelli noodles, and a rich red curry broth. It’s traditionally topped with fresh herbs and vegetables that everyone can add to their own bowl.

No two bowls are the same. Every family has their own recipe, and you’ll find versions made with fish, pork, or chicken depending on where you are. Today I’m sharing khao poon gai, one of the most popular chicken versions.

Although khao poon originated in Laos, you’ll find similar noodle soups throughout Southeast Asia. In Thailand, the closest version is kanom jeen nam ya, but the flavors are noticeably different.

Lao chicken curry noodle soup (khao poon) with rice noodles, herbs, and raw vegetables arranged on the side.

Praew’s cooking tips

Making khao poon from scratch might look like a lot of work, but most of the time is simply spent preparing the curry paste. Once that’s done, the soup comes together quickly.

Don’t rush the curry paste. The finer you pound it, the smoother and more flavorful your broth will be. I keep pounding until I can’t feel any large pieces of galangal or fingerroot.
Pound the chicken into the curry paste. This is a traditional technique that helps the chicken absorb all the flavors while naturally thickening the broth.
Have your toppings ready first. I always prep the herbs, cabbage, bean sprouts, and lime before finishing the soup so I can serve everything while the broth is hot.

Praew ♡

Pin this recipe for later!

Authentic Lao khao poon made with shredded chicken, creamy coconut curry broth, rice vermicelli noodles, and fresh vegetable toppings.

Learn Thai cooking step by step

My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.

Learn more

Front page of my Thai flavors, a digital Thai cookbook with 41 recipes, cooking tips, and personal stories.

Ingredients & substitutes

You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.

Top-view of ingredients for khao poon including boiled chicken, coconut milk, garlic, shallots, dried chilies, finger roots, green onions, kaffir lime, chicken broth, salt, fish sauce, and sugar.

Galangal: I’ve made this with fresh and frozen galangal, and both work well.
Finger root: This gives the curry soup its distinctive aroma that makes it taste like the real deal.
Dried chilies: Remove some of the seeds first if you’d like a milder broth.
Garlic: Fresh cloves always make the broth taste better.
Shallots: Shallots mellow as they cook and add a gentle sweetness that balances the spices.
Chicken: I usually use chicken breast because it’s easy to pound into the curry paste, but chicken thighs work too if you prefer darker meat.
Rice vermicelli noodles: These are the traditional noodles for khao poon.
Coconut milk: Aroy-D full-fat coconut milk gives the broth its rich, creamy texture and balances the spicy curry paste
Fermented fish sauce (padek): This is what makes the broth taste like authentic Lao khao poon. Don’t worry if the smell seems strong at first; it mellows once it cooks.
Fish sauce: I always use Megachef, it’s less salty than cheaper brands.
Sugar: Just a little is enough.
Salt: I use salt for the final adjustment after tasting. Sometimes the fish sauces are enough on their own.
Kaffir lime leaves: Add these at the very end so they stay bright and fragrant instead of losing their aroma.

Shortcut: You can also use my red curry paste recipe or 4-5 tablespoons of a store-bought option like Mae Ploy, then add finger root for extra flavor.

How to make Lao chicken noodle soup

1: Simmer the chicken. Bring a large pot of water to a boil and add the chicken. Lower the heat and gently simmer until it’s fully cooked through.

Don’t discard the cooking liquid; it becomes the broth for your soup. Transfer the chicken to a plate and let it cool while you prepare the curry paste.

2: Make the curry paste. Pound the dried chilies in a mortar and pestle until they begin to break down. Add the galangal, garlic, shallots, and finger root, continuing to pound until you have a smooth, fragrant paste.

Once the chicken is cool enough to handle, pound it into the curry paste. This traditional step shreds the chicken while helping it absorb all the flavors of the paste.

Shredded chicken mixed into the red curry paste, coating the meat with herbs and spices.

3: Cook the curry base. Heat half of the coconut milk over medium heat and cook until it begins to bubble and the coconut oil starts separating.

Add the curry paste and chicken mixture, stirring for a few minutes until it smells fragrant and slightly darker in color.

Shredded chicken mixed with homemade red curry paste and coconut milk in a pot.

4: Finish the broth. Pour in the remaining coconut milk and 1¼ cups of the reserved chicken broth. Season with fermented fish sauce, fish sauce, sugar, and salt, then bring everything to a gentle boil.

Add the kaffir lime leaves and green onions right at the end so they stay fresh and fragrant. Taste the broth before serving and adjust the seasoning if needed.

Soup simmering with fresh green onions and kaffir lime leaves.

5: Cook the noodles. Boil the rice vermicelli according to the package directions until just tender. If you’re using fresh rice vermicelli, you can skip this step.

Top-view of fresh rice vermicelli noodles set on a banana leaf.

6: Assemble your bowls. Divide the noodles between serving bowls and ladle the hot soup over the top. Finish each bowl with your favorite toppings, such as shredded cabbage, bean sprouts, and fresh herbs.

How to serve

In Laos, khao poon is served with plenty of fresh vegetables and herbs so everyone can customize their own bowl.

I love serving it with:

Bean sprouts
Shredded cabbage
Fresh mint
Cilantro
Thai basil
Lime wedges
Fried shallots
Fried garlic
Roasted peanuts
Extra chili flakes

Freshly pounded khao poon curry paste in a stone mortar, surrounded by traditional ingredients. — The khao poon curry paste we’ll be making in this recipe.

How to store

Refrigerator: Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the noodles from soaking up too much broth and becoming soft.
Freezer: Freeze only the soup for up to 2 months. I don’t recommend freezing the cooked noodles because their texture becomes mushy after thawing.
Reheating: Warm the soup gently in a saucepan over medium heat until hot. If frozen, thaw it overnight in the refrigerator first. Cook a fresh batch of rice vermicelli when you’re ready to serve for the best texture.

More noodle soups to try

Khao Piak Sen Recipe (Lao Noodle Soup)

Mee Ka Tee Recipe (Thai Red Curry Soup)

Thai Yellow Curry Noodle Soup with Chicken

Thai Red Curry Chicken Soup Recipe

Tried this khao poon recipe?

I’d love to hear how it turned out! Leave a rating and/or a comment below, and follow me on Facebook, Instagram, and Pinterest.

💬 Leave a Review