[Healthy] Khao-Poon (Lao Curry Soup)

And by "healthy," I'm referring to the minimal amount of coconut milk I included into this recipe. I decided to try something new: "Thai Noodle Sauce Namya" because I read the ingredients label and it had curry and some coconut milk so I wanted to give this shortcut a try...

But this is one of the most comforting meals EVER. Don't get me wrong, I LOVE when my grandma makes her version of khao-poon because it has pork blood, lots of coconut milk, and filled with love.

Chicken based soup + curry and a splash of coconut milk

Ingredients

• 2 chicken breast tenderloins

• 1/3 cup fish sauce

• 1 can of namya curry (Thai flavored soup)

• (optional) 1/2 small can of coconut milk -- there's already coconut milk in the namya can.

• 1 can of quail eggs

• 1 can of sliced bamboo shoots

• 1 tbsp chicken bouillon

• 1/2 tsp ginger powder

• 1/2 tbsp sugar

• 1 egg

• 1 bag of rice vermicelli noodles

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*You'll find this Thai noodle sauce right next to the Thai curries in the Asian mart. The bamboo and quail eggs should be in the same aisle with canned vegetables. *

Preparation

1. The size I ALWAYS use for my soups is my 2.5L /2.6-quart pot (I'm mentioning this so you guys know how I base my measurements).

2. I also always start with some chopped garlic and a tablespoon of oil, to start off the chicken before adding the stock of water. Sprinkle some ginger powder OR add some chopped ginger. Stir around for 1 minute after it begins to sizzle.

3. Fill the pot a little under 3/4 full with water, cover with a lid and bring to a boil for about 20 minutes until chicken is cooked.

4. When chicken is ready, remove from pot and set aside in a bowl. Shred the chicken as fine as you can.

5. Add the chicken bouillon, fish sauce, and sugar to the stockpot.

6. In a SEPARATE pan, pour the curry sauce in on MEDIUM heat. This will make soften the curry. Stir around for a minute or so. Note: If you are adding in more coconut milk, you will need to saute simultaneously with the curry during this step.

7. Add the softened curry mix into the stockpot. Your stock will turn a light creamy orange in color.

8. Add in the quail eggs and bamboo, and the chicken back to the pot.

9. Let the pot boil for another 40 minutes. Meanwhile, boil the vermicelli noodles.

10. Prepare the toppings: beansprout, cabbage, shredded carrots, green onions and cilantro (see photo below: cabbage not photographed).

11. When the soup is close to being ready, I like to crack 1 egg in a small bowl and mix it. Then I pour it into the soup, stirring the broth at the same time. It adds to the texture of the soup!

12. Do a taste-test. If you like it spicier, add in some crushed pepper/red pepper powder/cayenne pepper. If it needs more fish sauce, add more!

13. Serve with vermicelli noodles and add in the toppings.

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