If you’ve ever been to Laos or visited a Lao restaurant, you might have encountered a comforting bowl of Kapoon, a noodle soup that’s rich in flavors and steeped in tradition.
Growing up, my family often made this dish for special occasions, and it became a comforting staple whenever we gathered around the table.
It’s one of those dishes that instantly brings back warm memories of family gatherings, and I’m excited to share it with you today!
Kapoon Recipe For Beginners: Easy Lao Noodle Soup
Kapoon recipe (or Khao Poon) is a traditional Lao noodle soup dish that’s bursting with rich, aromatic flavors.
It’s made with tender chicken, red curry, coconut milk, and an array of delicious toppings, all served over al dente vermicelli noodles.
This Kapoon recipe is perfect for anyone who enjoys a hearty, flavorful dish that’s simple to make at home without the need for special equipment or advanced techniques.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Lao
- Course: Soup
- Difficulty Level: Easy
- Yield: Serves 4-6
- Calories Per serving: ~350
Ingredients
For The Khao Poon Broth:
- 4 cups water
- 2 chicken breasts (shredded)
- 1 tablespoon paprika
- 2 tablespoons galanga (or ginger as a substitute)
- 2 stalks lemongrass (cut into chunks)
- 1 tablespoon canola oil
- 1 medium shallot (chopped)
- 1 tablespoon padaek (fermented fish sauce, optional)
- 2 lime leaves (optional)
- 4 cloves garlic (minced)
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 200 grams round vermicelli noodles (cooked al dente)
For Soup Toppings And Condiments:
- 1 cup bean sprouts
- 1 cup shredded green cabbage
- 1 cup shredded lettuce
- 1/4 cup chopped green onion
- 1/4 cup fresh cilantro
- 2 lime wedges
- 2 Thai chilis (sliced)
- A handful of fresh mint leaves
- 1 banana blossom (optional, for garnish)
Instructions
- Prepare The Broth
In a big pot, begin by heating the canola oil over medium heat. Add the minced garlic, chopped shallots, and sliced galanga. Stir-fry for about 2 minutes, until fragrant. Next, add the red curry paste, stirring well to incorporate into the aromatics. - Cook The Chicken
Add the shredded chicken to the pot and cook for about 5 minutes. Stir to coat the chicken with the curry paste and other flavors. Then, pour in the water, chicken broth, and coconut milk, and bring it all to a simmer. Give it 15 to 20 minutes to cook so the flavors can combine. - Add The Noodles
While the broth is simmering, cook your vermicelli noodles according to package instructions (making sure to cook them al dente). Once ready, drain and set aside. - Finish The Broth
After the broth has simmered, add in the lime leaves, lemongrass, and padaek (if using). Allow the broth to boil for an additional five minutes. Taste and adjust the seasoning if needed, adding a little salt or extra lime juice if you want a tangier flavor. - Assemble The Kapoon
In each bowl, place a portion of noodles. Ladle the hot broth with chicken over the noodles. Top each bowl with a handful of bean sprouts, shredded cabbage, lettuce, green onions, cilantro, mint, Thai chilis, and banana blossom (if using). - Serve And Enjoy!
Serve the Kapoon hot, with lime wedges on the side for an extra burst of freshness.
Cooking Tips
- Use Fresh Ingredients: Fresh lemongrass and lime leaves will elevate the flavors of this dish. If you can’t find them, consider substituting with dried lemongrass and lime zest.
- Adjust Spice Level: If you prefer a milder soup, feel free to reduce the number of Thai chilis. You can always add more as a topping for an extra kick.
- Dietary Adjustments: If you’re vegetarian, swap the chicken for tofu and use vegetable broth instead of chicken broth.
- Leftovers: The flavors continue to develop the next day, making this soup even more delicious. Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
A simple Thai-style cucumber salad or a side of crispy spring rolls go really well with kapoon.
You can also serve it with a refreshing iced tea or a cold beer to balance the spice and heat.
What Are Other Names For Kapoon?
Kapoon is also known as Khao Poon and is sometimes called Kao Poon Nam in certain regions of Laos.
It’s a popular noodle soup dish enjoyed by Lao people, often served during celebrations or family gatherings.
What Is Khao Poon Made Of?
Khao Poon is traditionally made with vermicelli noodles or shredded chickenk, coconut milk, and a variety of fresh herbs and vegetables.
It’s flavored with red curry paste, lemongrass, and lime leaves for an aromatic, spicy broth.
How To Make Khao Poon?
Making Khao Poon requires preparing the broth with aromatic herbs, simmering shredded chicken, and combining it with cooked vermicelli noodles.
You can personalize the toppings with bean sprouts, fresh herbs, and chili slices, depending on your preference.
Is Khao Poon Healthy?
Khao Poon can be a healthy option when made with lean chicken and plenty of fresh vegetables.
The broth is light but flavorful, and the use of coconut milk provides a creamy texture without being too heavy.
For a healthier version, you can opt for a lower-fat coconut milk or add more veggies and less meat.
How To Eat Khao Poon In Laos?
In Laos, Khao Poon is often enjoyed as a communal dish, where everyone gathers around the table and assembles their bowls.
You’ll find it served with a variety of condiments like lime, mint, cilantro, and Thai chilis that you can add to your taste.
What Is The Difference Between Kao & Poon Noodle?
The main difference between Kao and Poon noodles is that Kao refers to rice in Lao, while Poon refers to noodles.
In this dish, the noodles are made from rice flour, often called vermicelli noodles in Western terms.
Frequently Asked Questions
Can I Use A Different Type Of Noodle For Kapoon?
Yes! While vermicelli noodles are traditional, you can use rice noodles or even egg noodles as an alternative if that’s what you have on hand.
Is There A Vegetarian Version Of Kapoon?
Absolutely! You can replace the chicken with tofu and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Can I Prepare The Broth Ahead Of Time?
Yes, you can make the broth in advance and store it in the fridge for up to 3 days. Just reheat it before serving.
What Can I Use Instead Of Galanga?
If you can’t find galanga, ginger makes a good substitute, although it has a slightly different flavor profile.
Final Thoughts
I hope this Kapoon recipe becomes a go-to comfort dish in your kitchen, just like it has in mine. It’s easy, flavorful, and full of heart. Give it a try and share your experience with me—I’d love to hear what you think!
Don’t forget to explore more recipes here on Naznin’s Kitchen for more easy and delicious meals to make with love. Happy cooking!
Authentic Kapoon Recipe: Lao Coconut Curry Noodle Soup
Ingredients
For The Khao Poon Broth:
- 4 cups water
- 2 chicken breasts shredded
- 1 tablespoon paprika
- 2 tablespoons galanga or ginger as a substitute
- 2 stalks lemongrass cut into chunks
- 1 tablespoon canola oil
- 1 medium shallot chopped
- 1 tablespoon padaek fermented fish sauce, optional
- 2 lime leaves optional
- 4 cloves garlic minced
- 2 tablespoons red curry paste
- 1 can 14 oz coconut milk
- 3 cups chicken broth
- 200 grams round vermicelli noodles cooked al dente
For Soup Toppings And Condiments:
- 1 cup bean sprouts
- 1 cup shredded green cabbage
- 1 cup shredded lettuce
- 1/4 cup chopped green onion
- 1/4 cup fresh cilantro
- 2 lime wedges
- 2 Thai chilis sliced
- A handful of fresh mint leaves
- 1 banana blossom optional, for garnish
Instructions
Prepare The Broth
- In a big pot, begin by heating the canola oil over medium heat. Add the minced garlic, chopped shallots, and sliced galanga. Stir-fry for about 2 minutes, until fragrant. Next, add the red curry paste, stirring well to incorporate into the aromatics.
Cook The Chicken
- Add the shredded chicken to the pot and cook for about 5 minutes. Stir to coat the chicken with the curry paste and other flavors. Then, pour in the water, chicken broth, and coconut milk, and bring it all to a simmer. Give it 15 to 20 minutes to cook so the flavors can combine.
Add The Noodles
- While the broth is simmering, cook your vermicelli noodles according to package instructions (making sure to cook them al dente). Once ready, drain and set aside.
Finish The Broth
- After the broth has simmered, add in the lime leaves, lemongrass, and padaek (if using). Allow the broth to boil for an additional five minutes. Taste and adjust the seasoning if needed, adding a little salt or extra lime juice if you want a tangier flavor.
Assemble The Kapoon
- In each bowl, place a portion of noodles. Ladle the hot broth with chicken over the noodles. Top each bowl with a handful of bean sprouts, shredded cabbage, lettuce, green onions, cilantro, mint, Thai chilis, and banana blossom (if using).
Serve And Enjoy!
- Serve the Kapoon hot, with lime wedges on the side for an extra burst of freshness.
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