Khao Poon Ingredients Broth * 1 whole chicken * 3 stocks lemongrass(cut into quarters and smashed) * 5 slices galangal * 13 cups water Soup * 3 tbsp neutral oil * 3/4 cups minced shallot * 10 cloves minced garlic * 1/2 cup red curry paste * 28 oz coconut milk * 3 tbsp fish sauce * 2 tbsp padaek * 2 tsp shrimp paste * 2 tbsp chicken bouillon * 1 tsp salt * 3 tbsp sugar * 2 tbsp paprika * Shredded chicken * 6 kaffir lime leaves * 2 stocks lemongrass(cut into quarters and smashed) * Chicken broth * 11 oz bamboo(canned) * 15 oz can quail eggs(drained) * Vermicelli * Red and white cabbage(thinly sliced) * Cilantro * Mint * Lime Instructions Broth 1. In a pot, add chicken, lemongrass, and galangal. Cover with water, bring to a simmer on medium low heat and cook for 45 minutes until chicken is cooked through. 2. Remove the chicken, cool it down, and shred the meat. Soup 1. In a pot sauté shallots and garlic on medium heat with oil until translucent. 2. Add curry paste and cook for a couple of minutes before adding coconut milk, fish sauce, padaek, shrimp paste, chicken bouillon, salt, sugar, and paprika. 3. Cook for 5 minutes then add kaffir lime leaves, lemongrass, and the shredded chicken. 4. Mix until incorporated then pour in chicken broth from earlier, bamboo shoots which have been boiled for 2 minutes, and quail eggs. Let simmer on low for 30 minutes. 5. Soak vermicelli noodles in cold water for 5 minutes, boil for 5 minutes, and rinse in cold water. 6. Wrap the noodles around your index finger to create a bundle. 7. Serve Khao Poon with red and white cabbage, cilantro, mint, and lime. #nationalgirlfriendday #laos #laofood #khaopoon #recipe #cooking #food #recipetutorial #cookingtutorial #mygfwascraving