Easy Khao Poon Recipe (Lao Chicken Noodle Soup)
This easy khao poon recipe makes the most delicious Lao chicken noodle soup with creamy coconut milk and rice vermicelli noodles. Make the curry paste from scratch or use store-bought—either way, it’s the coziest, yummiest dish you’ll ever slurp!
Did you know? Khao poon originated in Laos, but it’s such a hit that every Southeast Asian country has its own version! You’ll find variations in Malaysia, Indonesia, Cambodia, Singapore, and Thailand, where it goes by kanom jeen nam ya.
What is khao poon
Khao poon is a popular Lao soup typically made with pounded chicken, fish, or pork in a rich coconut milk broth, infused with red curry paste and rice vermicelli noodles. Its spicy, savory flavors are balanced with toppings like fresh herbs, a squeeze of lime, and a sprinkle of peanuts.
You will love this Lao chicken soup!
You’re going to fall in love with this Lao soup recipe! It’s a cozy, spicy chicken noodle soup that’s like a curry, but even better — with a rich, creamy coconut milk base simmered in a fragrant, easy homemade red curry paste.
All you need for the paste are fresh ingredients like galangal, finger root, shallots, garlic, and dried chilies, plus a granite mortar and pestle (or a food processor if you’re keeping it simple).
Now, if you’re thinking this recipe is too much work, don’t worry! It’s just as delicious with store-bought curry paste, and you’ll find the step-by-step photos make it a breeze. You’ll be enjoying this saucy, spicy red curry noodle soup in no time!
Oh, and if spicy isn’t your thing, you can easily customize the flavors to your liking!
If you love Lao noodle soups (just like me), don’t miss my recipe for khao piak sen — make sure to bookmark it for later!
Different variations of this dish
Before I show you how to make khao poon, I want to mention that there are many delicious ways to enjoy this dish.
Some versions have a clear, tangy broth without coconut milk, often with pork intestines. Others are made with fish curry, fermented fish sauce, MSG, chili flakes, and also skip the coconut milk.
The version we’re making today is khao poon gai — a simple chicken coconut noodle soup everyone loves!
Ingredients
You can grab everything you need from your local Asian grocery store or Asian market. Don’t forget to check the recipe card at the bottom of this post for all the exact measurements!
- Galangal, finger root, dried chilies, garlic, shallots – These are the essentials for our simplified homemade red curry paste. You can also use my Thai red curry paste recipe or a store-bought option like Mae Ploy or Maesri and then add finger root for extra flavor.
- Chicken – I use chicken fillets, but other cuts like chicken thighs work great too.
- Rice vermicelli noodles (sen khao poon) – The traditional noodles for khao poon are rice vermicelli noodles, thin and delicate strands made from rice flour and water. These noodles are also perfect for making thum khao poon, a delicious salad!
- Coconut milk – Provides a creamy richness that balances the spicy flavors.
- Fermented fish sauce – Fermented fish sauce is a staple in Lao cuisine that adds a unique depth and umami.
- Fish sauce – Adds that essential salty, umami flavor typical of Laos dishes.
- White sugar – Helps balance the spicy and salty flavors.
- Salt
- Kaffir lime leaves – Also known as makrut lime leaves; they’re usually available fresh or frozen at most Asian supermarkets. You can also find them dried at Amazon.
- Green onions
Step-by-step instructions
Boil the chicken
Step 1: In a large pot, bring water to a boil. Add the chicken and reduce to a simmer. Cook until the chicken is fully cooked through. This will create a flavorful chicken broth, which will be the base of your soup. Remove the chicken and set it aside; keep the broth for later use.
Make the red curry paste
Step 2: Crush the dried chilies in a granite mortar and pestle (or use a food processor).
Step 3: Add the galangal and garlic, pounding them into a fine, aromatic mixture.
Step 4: Gradually add the shallots and finger roots, continuing to pound until it forms a smooth paste.
Step 5: Pound the cooked chicken into the spice paste to shred it while coating it thoroughly with the herbs and spices.
Cook the soup
Step 6: Heat a pot over medium heat and add half of the coconut milk. Cook and stir regularly until the oil starts to separate and bubbles form.
Step 7: Stir in the pounded red curry paste with shredded chicken and cook until fragrant.
Step 8: Add the remaining coconut milk, chicken broth, white sugar, salt, fish sauce, and fermented fish sauce. Stir well and bring to a full boil.
Step 9: Add the kaffir lime leaves and green onions, then remove the pot from heat.
Prepare the noodles
Step 10: Boil dry rice vermicelli noodles until soft but still al dente. Drain and rinse under cold water. Check the package for specific cooking times and instructions. If using fresh noodles, they don’t need cooking and can be added directly.
Serve
Step 11: Place a portion of noodles in a serving bowl. Ladle some of the spicy chicken soup over the noodles and garnish with sliced green onions, fresh herbs, a lime wedge, and any other toppings you like (see garnishing options below).
Garnishing options
- Vegetables: Thinly sliced cabbage, bean sprouts, banana flower, …
- Chilies: Fresh chilies, dried chilies, or Thai chili flakes
- Fresh herbs: Cilantro, mint, basil, …
- Crushed peanuts
- Fried shallots
- Lime wedges
- Fried garlic
Kitchen tools
- Mortar and pestle or food processor (for making curry paste from scratch)
- Cutting board and chef’s knife
- Measuring spoons and cups
- Large pot (for simmering the chicken broth)
- Ladle
How to store and reheat leftovers
- Storing: Let the soup cool to room temperature, then transfer it to airtight containers. Store in the fridge for up to 3 days, or freeze for longer storage, up to 2 months. If frozen, thaw in the fridge overnight before reheating.
- Reheating: Warm the soup on the stovetop over medium heat until hot, stirring occasionally.
Fun facts
- Khao poon is often the main dish at Lao celebrations like wedding days.
- This dish is also known as Lao laksa, linking it to the beloved laksa of Peranakan cuisine. It’s also spelled khao poun, kapoon, or khao pun.
- This chicken curry with noodles holds a special place among the Hmong people of Southeast Asia.
Frequently asked questions
Is this recipe gluten-free?
Yes, this recipe is gluten-free. Make sure to double-check the labeling of store-bought sauces like fish sauce or store-bought red curry paste.
Where does khao poon come from?
Khao poon originated in Laos and is known for its rich, spicy flavors. While it’s a beloved dish in Laos, different versions of it can also be found in countries like Malaysia, Thailand, Indonesia, Cambodia, and Singapore.
More Lao recipes you’ve got to try
- Lao papaya salad
- Tom khem (braised pork with eggs)
- Jeow bong (spicy Lao chili paste)
- Jeow som (spicy dipping sauce for grilled meats and fresh vegetables)
- Kua mee (stir-fried noodles)
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Easy Khao Poon Recipe (Lao Chicken Noodle Soup)
Ingredients
For the soup
- 20.3 fluid ounces coconut milk (divided in half)
- 10 fluid ounces chicken broth remaining liquid of boiling chicken
- 0.5 tablespoon white sugar
- 0.5 tablespoon salt
- 2 tablespoons fish sauce
- 2 tablespoons fermented fish sauce
- 4 kaffir lime leaves
- 0.7 ounces green onions
For the curry paste
- 0.35 ounces dried chilies
- 0.7 ounces galangal
- 5 cloves garlic
- 2.8 ounces shallots
- 1 ounce finger roots
- 17.5 ounces chicken boiled
For the noodles
- 8 ounces dry vermicelli noodles
Instructions
Boil the chicken
- In a large pot, bring water to a boil. Add the chicken and reduce to a simmer. Cook until the chicken is fully cooked through. This will create a flavorful chicken broth, which will be the base of your soup. Remove the chicken and set it aside; keep the broth for later use.
Make the red curry paste
- Crush the dried chilies in a granite mortar and pestle (or use a food processor).
- Add the galangal and garlic, pounding them into a fine, aromatic mixture.
- Gradually add the shallots and finger roots, continuing to pound until it forms a smooth paste.
- Pound the cooked chicken into the spice paste to shred it while coating it thoroughly with the herbs and spices.
Cook the soup
- Heat a pot over medium heat and add half of the coconut milk. Cook and stir regularly until the oil starts to separate and bubbles form.
- Stir in the pounded red curry paste with shredded chicken and cook until fragrant.
- Add the remaining coconut milk, chicken broth, white sugar, salt, fish sauce, and fermented fish sauce. Stir well and bring to a full boil.
- Add the kaffir lime leaves and green onions, then remove the pot from heat.
Prepare the noodles
- Boil dry rice vermicelli noodles until soft but still al dente. Drain and rinse under cold water. Check the package for specific cooking times and instructions. If using fresh noodles, they don’t need cooking and can be added directly.
Serve
- Place a portion of noodles in a serving bowl. Ladle some of the spicy chicken soup over the noodles and garnish with sliced green onions, fresh herbs, a lime wedge, and any other toppings you like (see garnishing options in notes).
Notes
- Use the nutrition card in this recipe as a guideline.
- Vegetables: Thinly sliced cabbage, bean sprouts, banana flower, …
- Chilies: Fresh chilies, dried chilies, or Thai chili flakes
- Fresh herbs: Cilantro, mint, basil, …
- Crushed peanuts
- Fried shallots
- Lime wedges
- Fried garlic
