Kow poon or Lao laksa is among Laotian’s favorite foods. We serve this soup in almost every occasions. It’s made with shredded or pounded chicken in red curry coconut broth. The soup is served hot with rice vermicelli, salad mix, mints and lime. It is creamy, tasty and delicious. There are many variations of kow poon-sometimes made with beef, fish, pork and chicken. I like to use the curry paste in a small can. It taste better and doesn’t have strong curry smell at all.

Recipe serves
10-12

2 Lbs chicken 907g
12 Cups water 2.8 liters
1 Stalk lemon grass-cut up and bruised
1 Inch galangal-thin sliced
3 Kaffir lime leaves
33.8 Oz coconut milk 1000 ml
1 Can 4 oz red curry paste
1-2 Tsp shrimp paste
3 Cloves garlic-minced
3 Shallots-sliced
2 Tbsp paprika-for color
3 1/2 Tbsp sugar
3 Tbsp chicken bouillon powder
1 Tbsp salt
1 Tsp msg-optional
1 Can 19 oz sliced bamboo-drained

For salad mix
1/2 Small cabbage-fine shred
1/2 Lb bean sprouts
1-2 small carrots-fine shred
1 Cup cilantro-chopped
1 Cup green onions-chopped
1 Cup mints
Lime wedges
These are the typical and easy to salad mix. You can use more traditional vegetables such as banana blossom, water spinach and string beans etc.

3 Bags 10.58 oz rice vermicelli/stick 300g
Boil until softened or according to package instructions.

Note: The broth needs to be on the tasty and saltier side because it’s served with lots of vegetables and plain rice noodles.
You can adjust the taste in your own bowl with fish sauce, sugar, lime and chilies.
It takes 45 minutes to one hour to make this recipe. So, I always make a big pot and freeze the leftover broth or you can make half of the recipe above.