Kai Keng Khao Poon Chin

Kai Keng Khao Poon Chin Recipe - Authentic Laotian Dish

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kai Keng Khao Poon Chin is a traditional Laotian chicken noodle soup that is packed with flavor and hearty ingredients. This dish is perfect for a comforting meal on a cold day or when you're craving something warm and satisfying.

History

Kai Keng Khao Poon Chin has been a staple in Laotian cuisine for generations. It is a dish that is often made for special occasions or family gatherings, as it is a labor of love to prepare all the ingredients and cook the soup from scratch.

Ingredients

1 chicken, washed and gutted
4 tbsp jelly mushrooms, washed and sliced lengthwise
4-5 shallots, peeled
1 dried squid, soaked & washed, beaten to soften and thinly sliced
3-4 large potatoes, washed & peeled and cut into cubes of 0.5 cm
2 hen's eggs made into a thin omelette, folded & cut into strips of 2 cm, then sliced thinly lengthwise
3 fragrance mushrooms, soaked and thinly sliced
spring onion, green parts only, chopped
coriander leaves, chopped
salt
fish sauce
ground black pepper
1 whole spring onion, bulb included
1 coriander roots
1 bowl Chinese vermicelli, soaked and cut up

How to prepare

After preparing all the above ingredients, place a soup pot on the stove. Pour three pints (1.42 liters) of water into the pot. Add a pinch of salt, the entire spring onion, and the coriander roots. Cover the pot with a lid and let it come to a boil. Then, add the whole chicken to the pot. Keep the lid on and cook until the chicken is fully cooked.
Remove the pot from the stove. Transfer the chicken to a platter. Take off the breast meat only, shred it, and place it on a plate.
Strain the broth using a strainer. Place the pot with the strained broth back on the stove and let it come to a boil. Then, add the fish sauce, shallots, and mushrooms. Once the shallots are cooked, add the potatoes, shredded chicken breast, Chinese vermicelli, and squid. Cook until all the ingredients are done. Taste and adjust the saltiness if needed. Remove the pot from the stove and add the sliced omelette.
Serve the soup in bowls and garnish with chopped spring onion leaves, coriander leaves, and ground black pepper. Serve with Jaew Kapi (Shrimp paste sauce).

Variations

You can add different vegetables such as carrots, bell peppers, or spinach to the soup for added nutrition and flavor.
For a spicier version, add some chili paste or fresh chili peppers to the broth.

Cooking Tips & Tricks

Be sure to use a whole chicken for this recipe, as the bones and skin will add flavor to the broth.

- Make sure to cook the chicken until it is fully cooked before adding the other ingredients to the soup.

- Adjust the seasoning to your taste, as some people prefer a more salty or spicy soup.

Serving Suggestions

Serve Kai Keng Khao Poon Chin hot with a side of Jaew Kapi (Shrimp paste sauce) for an extra burst of flavor.

Cooking Techniques

The key cooking techniques for this recipe include boiling the chicken to make the broth, simmering the soup with the vegetables and noodles, and garnishing with fresh herbs and spices.

Ingredient Substitutions

If you can't find fragrance mushrooms, you can substitute with shiitake mushrooms or any other type of mushroom you prefer.

Make Ahead Tips

You can prepare the broth and shred the chicken ahead of time to save time when you're ready to cook the soup.

Presentation Ideas

Serve Kai Keng Khao Poon Chin in individual bowls garnished with chopped spring onion leaves, coriander leaves, and ground black pepper for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a side of steamed jasmine rice or a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Kai Keng Khao Poon Chin is approximately 350 calories.

Carbohydrates

This dish is a great source of carbohydrates due to the Chinese vermicelli and potatoes included in the recipe.

Fats

The fats in this dish come from the chicken and eggs used in the recipe.

Proteins

The main source of protein in this dish comes from the chicken and eggs.

Vitamins and minerals

This dish is rich in vitamins and minerals from the various vegetables and herbs used in the recipe, such as shallots, mushrooms, coriander leaves, and spring onions.

Alergens

This dish contains eggs and seafood (dried squid), so it may not be suitable for those with allergies to these ingredients.

Summary

Kai Keng Khao Poon Chin is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Kai Keng Khao Poon Chin is a delicious and comforting Laotian chicken noodle soup that is perfect for a cozy meal at home. Packed with flavor and hearty ingredients, this dish is sure to become a family favorite.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Kai Keng Khao Poon Chin. It was many years ago when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a master in the kitchen, known for her delicious dishes and secret recipes that had been passed down through generations.

One day, as I watched her prepare dinner, she pulled out a worn, yellowed piece of paper from her recipe box. She told me that this recipe had been given to her by a dear friend who had traveled to Thailand many years ago. The ingredients were exotic and unfamiliar to me, but my grandmother assured me that the end result would be worth it.

As she began to cook, the kitchen filled with the aroma of spices and herbs I had never encountered before. The rich, savory scent of lemongrass, ginger, and garlic mingled with the sweet fragrance of coconut milk and curry paste. I watched in awe as my grandmother expertly combined these ingredients, creating a fragrant and flavorful broth that would serve as the base for the dish.

Next, she added tender chunks of chicken, fresh vegetables, and soft rice noodles to the simmering pot. The colors and textures of the ingredients danced together, creating a feast for the eyes as well as the palate. I could hardly contain my excitement as I watched the dish come together, eager to taste the final result.

After letting the soup simmer for a while, my grandmother finally ladled it into bowls and garnished it with fresh herbs and a squeeze of lime. The vibrant colors and enticing aroma of the Kai Keng Khao Poon Chin filled the air, making my mouth water in anticipation.

As I took my first spoonful, I was transported to a world of exotic flavors and comforting warmth. The rich, creamy broth enveloped my taste buds, while the tender chicken and vegetables provided a satisfying crunch. The blend of spices and herbs created a symphony of flavors that danced on my tongue, leaving me craving more with each bite.

From that moment on, Kai Keng Khao Poon Chin became a staple in our household. My grandmother would often make it for special occasions or simply on a cold winter's night when we needed something to warm our souls. Each time she cooked it, she would share stories of her travels and the friends she had made along the way, passing on the history and tradition behind the dish.

As I grew older, I began to experiment with the recipe myself, adding my own twist and personal touch to make it truly my own. I would often invite friends and family over to share in the delight of this exotic and flavorful dish, passing on the tradition and memories that had been handed down to me by my grandmother.

Now, as I stand in my own kitchen, preparing Kai Keng Khao Poon Chin for my own grandchildren, I can't help but feel a sense of gratitude for the gift of cooking that my grandmother passed on to me. Through this recipe, I have not only learned the art of creating delicious and memorable dishes but have also forged a connection to my past and the generations that came before me.

As I sit down to enjoy a steaming bowl of Kai Keng Khao Poon Chin with my loved ones, I can't help but smile and think of my dear grandmother, whose love and passion for cooking has inspired me to carry on the tradition and share the joy of good food with those around me. And as we savor each spoonful of this exquisite dish, I know that the legacy of this recipe will continue to live on for generations to come.