Laotian Curry Soup (Kao Pboon)

1. 1

   Fill a large stockpot with water and add chicken, galangal, ginger, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until chicken is cooked.

2. 2

   Remove chicken pieces and allow to cool.

3. 3

   Continue simmering broth.

4. 4

   Cook rice sticks according to package instructions and drain.

5. 5

   When chicken is cool enough to handle, remove meat from bones. Shred meat with a fork. Set aside.

6. 6

   Heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant.

7. 7

   Stir in coconut milk, reduce heat, and simmer about 5 minutes.

8. 8

   Remove galangal and ginger pieces from broth and discard. Add curry coconut mixture to broth along with shredded chicken, fish sauce, and sugar (adjusting to your tastes).

9. 9

   Serve additions noted in description on a platter, along with extra fish sauce. Layer noodles in bowls, ladle broth over noodles (along with chicken) and pass platter of garnishes for toppings.

* Per serving · 4 servings · Values may vary.