Quick Kapoon.
Quick Kapoon is thanks to some member quotes on the Lao and Asian Kitchen Cooking Facebook group; I faithfully followed the House of X Tia recipe but realized I could get almost the same result with some dramatic shortcuts. For those not familiar, Kapoon is similar to the Thai soup called Tom Ka Ga. It’s a beloved taste of home for Lao people; any mention or picture online produces murmurs of appreciation. Serves 4.
Ingredients:
Breasts from a supermarket rotisserie chicken, plus the juice at the bottom of the container*
24 oz water or chicken stock
1 can good unsweetened coconut milk (Chaokoh or Aroy-D brands preferred)
1 stalk lemongrass (optional)
3 slices dried galangal (optional)
3 makrut (formerly kaffir) lime leaves (optional)
1 T neutral cooking oil
2 shallots or 1 small red onion, peeled and chopped fine
6 cloves garlic, chopped fine
1 can Maesri Red Curry Paste
1/2 can Mesri Sweet Thai Noodle Sauce (optional)
1 can (10-15 oz) sliced bamboo shoots
1/4 c fish sauce
Dried vermicelli rice noodles, 1 “nest” per person
Method: remove the skin from the chicken breasts and peel off the bones; shred with your hands as small as possible. Make a stock by mixing the juice and gelatinous goodness in the bottom of the chicken container into water; add some bouillon cubes or paste or use prepared chicken stock if you like. Add the optional lemongrass, galangal and lime leaves if using and simmer 25 minutes to develop flavors.
Heat the oil in a medium saucepan and sauté shallot and garlic until translucent but not browned. Stir in the red curry paste (you don’t have to start with the whole can, but don’t worry about overspicing because it’s mild compared to other Seri pastes) and sweet noodle sauce if using. Stir until aromatic. Add shredded chicken and bamboo shoots and 1/4 can coconut milk and stir until heated through and well-combined. Add fish sauce, the rest of the coconut milk and the chicken stock and heat until bubbling.
Soak the vermicelli noodles in very hot water just until they soften, about 5 minutes. Place each nest in a serving bowl and pour over the soup. Christine Tia serves this with a spicy slaw; our Chinese coleslaw should work well and it doesn’t need to cure so you can serve it right away.
*You could also use two raw chicken breast halves and simmer them in the stock/water for 20 minutes; then proceed per recipe.
