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.

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.

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.

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.

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 the Kapoon hot, with lime wedges on the side for an extra burst of freshness.