Khao Poong

🛒 Ingredients

• Chicken Thigh (cooked, shredded) 80 g · 165 kcal
• Rice Vermicelli (cooked) 165 g · 201 kcal
• Chicken Broth 212 g · 17 kcal
• Full-fat Coconut Milk 30 g · 57 kcal
• Fish Sauce 12 g · 0 kcal
• Fried Garlic and Shallots 18 g · 83 kcal
• Lime Juice 8 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Fresh Mint Leaves 5 g · 4 kcal
• Sliced Green Onions 5 g · 2 kcal
• Bamboo Shoots (canned, sliced) 25 g · 7 kcal
• Chili Flakes or Paste 5 g · 2 kcal
• Galangal (sliced) 0 g · 0 kcal
• Lemongrass (bruised) 0 g · 0 kcal
• Kaffir Lime Leaves 0 g · 0 kcal

👨‍🍳 Instructions

1. Place chicken thighs in a pot with enough water to cover; bring to a boil, then reduce heat and simmer until cooked through, about 20-25 minutes. Remove chicken, let cool, then shred and set aside; reserve the cooking broth.
2. Meanwhile, prepare the fried aromatics: finely mince the garlic and shallots. Heat vegetable oil in a small pan over medium heat, fry the minced garlic and shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels, reserving the oil.
3. In a large pot, combine the reserved chicken broth with galangal, bruised lemongrass, kaffir lime leaves, and a portion of the raw minced garlic and shallots. Bring to a gentle simmer for 15-20 minutes to infuse the flavors.
4. Remove the galangal, lemongrass, and kaffir lime leaves from the broth. Stir in the full-fat coconut milk, fish sauce, and sliced bamboo shoots. Heat thoroughly, adjusting seasoning with more fish sauce or a pinch of salt if needed.
5. While the broth simmers, prepare the rice vermicelli according to package instructions, usually by soaking in hot water until tender, then draining.
6. To serve, place a portion of cooked rice vermicelli into a large serving bowl. Ladle the hot broth over the noodles, then top with shredded chicken, a spoonful of fried garlic and shallots, sliced green onions, cilantro, mint, a squeeze of lime juice, and chili flakes if desired.