A light and amazing coconut noodle soup for Laos. Serve it up with greens, sprouts and mushrooms and lots of condiments so people can add the flavors they like best. We love it!
Course Soup
Cuisine Laotian
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours30 minutesminutes
Servings 8
Calories 443kcal
Author International Cuisine
Ingredients
1whole chicken cut into large pieces
1lemongrass stalk(chopped into about 4 pieces)
pinchof salt
2teaspoonsred curry paste
1/2cancoconut milk
3large tomatoes
1/2cansliced bamboo shootsrinsed and drained
2tablespoonsfish sauce or to taste
To serve with the soup:
meat from the boiled chicken
mushrooms
baby bok choy
cilantro
bean sprouts
shredded cabbage
chopped green onions
1packagevermicelli noodles
Instructions
In a large stock pot add the chicken pieces in the pot cover it with water (about 8 cups or so) and add in the lemongrass and a couple pinches of salt. Bring to a boil and then simmer until the meat is tender and falling off the bone. (about 45 minutes to 1 hour)
Remove the chicken from the pot and debone and shred the chicken into pieces. Put the bones back into the pot of broth.
In another pan with a touch of oil, fry the red curry paste for a minute or two. You can add more or less paste based on your heat tolerance, Add 1/2 can of coconut milk to the pan, make sure you shake and stir the can first. Combine together the curry paste and coconut milk and bring to just the beginning of a boil and then remove from heat.
In the pot of chicken broth, add in the red curry mixture and bring to a boil.
Add in the tomatoes and bring to a boil again.
Add in the fish sauce and reduce heat to a simmer for about 15 minutes
Put on a pot of water and cook the vermicelli noodles according to package directions
Set aside and put noodles in bowl.
Remove and throw away the bones and lemongrass from the stock pot
Adjust the seasonings to taste and ladle broth over the noodles
Serve with the chicken meat, greens, mushrooms, bean sprouts, cilantro, etc.