Khaopoon Nam Gai (ເຂົ້າປຸ້ນນ້ຳໄກ່) is a curry soup with chicken eaten with vermicelli noodles. You can also substitute fish for the chicken.
** NOTE: THIS RECIPE YIELDS OVER 50 SERVINGS. **
** SCALE DOWN AS NEEDED. **
INGREDIENTS
1 whole Chicken 0:37
Pork Blood (optional) 0:40
Chicken Feet (optional) 0:42
Lemongrass 0:49
Galangha 0:52
Kaffir Lime Leaves 0:58
1/4 cup Salt 0:59
1/4 cup MSG (optional) 1:01
2 tbsp Shrimp Paste 1:03
2/3 cups Cooking Oil
Shallots 1:07
Garlic 1:08
Paprika (optional) 1:16
3 cans Red Curry Paste 1:20
4 cans Coconut Milk 1:24
Bamboo Shoots (optional) 1:28
20 cups Water 1:53
Sliced veggies: cabbage, carrots, bean sprouts, mints, banana blossom (not in video) 23:55
Instructions for Soup 2:04
Add Lemongrass, kaffir lime leaves, galangha, and salt to th ewater in the pot.
Wait for the water to boil, then add the chicken.
Add MSG if you want.
Instructions for Pork Blood 3:21
Boil water.
Add lemongrass.
Lower the heat to simmer.
Add the pork blook cubes to slowly cook. If the heat is too high, it will cause holes inside the cubes.
Drain the water from the pot. 15:50
Rinse off the blood with warm water.
Slice the blood into whatever size you like.
Instructions for Soup Base 5:30
Heat cooking oil.
Fry the shallots and garlic until golden brown.
Add kaffir lime leaves.
Add red curry paste.
Add paprika if desired for more color and spiciness.
Mix it good.
Dissolve shrimp paste with a little bit of hot water. (Don't add fish sauce or padek)
Add the shrimp paste to the pan.
Stir well.
After the curry is a little bit toasted, turn off the heat.
If you plan to make and serve the soup right away, add 1 can of coconut milk to the curry. 11:44
Instructions for the Chicken Meat 12:50
After the chicken meat is cooked, take it out from the pot and allow to cool.
Slice the chicken into small pieces or pull with your fingers.
Smash the chicken meat with a pestle to smaller pieces if you want.
Add the chicken back into the pot and let it cook some more.
Instructions for Chicken Feet 15:30
Add lemongrass and salt in small pot of water and bring to a boil.
Boil the chicken feet for 5 - 10 minutes.
Drain the water and rinse with warm water. 18:08
Add the chicken feet to the big pot. 19:00
Finishing the Soup 19:00
Add two cans of coconut milk first.
Bring the soup to a boil.
Add last can of coconut milk.
Add the soup base slowly and stir. Get every last drop of the base in there.
If you want it more creamy you can add more coconut milk.
Add bamboo shoots if you want.
Taste the soup and adjust as needed.
Add the pork blood if you want. 22:22
Serving 23:30
Add sliced veggies into a bowl.
Add cooked vermicelli noodles.
Add the broth over the noodles.
Add more veggies on top if you like.
Taste and add condiments as desired.
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:: Cooking with Nana: Lao Chicken Curry (ເຂົ້າປຸ້ນນ້ຳໄກ່ == Khaopoon Nam Gai)
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5 окт 2024
