Khao poon

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Boil your noodles until soft. Rinse in cold water and section them by rolling it around your hand and setting it in a strainer

Step 2

In a pot on low heat REDUCE COCONUT CREAM IN NONSTICK PAN UNTIL IT’S CREAM ONLY (ABOUT 1-1 ½ HRS TO PROCESS)

Step 3

Add 2 tbsp oil and Mince garlic, shallots, ginger, lemon grass and galangal then fry together in a pot until fragrant.

Step 4

• Add rest of curry paste into frying pan, fry until fragrant and well mixed

Step 5

• In a big pot boil chicken (30 mins) and pork ears (45 mins) until soft (if using IP chicken 10 mins, pork ears 8 min quick release both when done). Then remove from broth to chop up and return to broth. (Remove all bones from chicken for easier eating) *** do not put pork ears back in unless you want a thick broth. Keep it out as a topping instead. ***

Step 6

• add in rest of broth items plus lime leaves

Step 7

Cut up bamboo (optional: fry in a separate frying pan until brown. this is to remove any of the water out of it) and add it to the boiling pot

Step 8

Add the fried curry paste into the pot

Step 9

Once the coconut cream is ready put it into the boiling kapoon pot as well (let it cool slightly so it doesn't curdle)

Step 10

Add in Quail eggs in the last 10 mins of boiling to not over cook them

Step 11

Wash and chop your garnishments

Step 12

Assemble your kapoon bowl: 1 - 2 rolls of noodles, a few scoops of broth, and whatever garnishments you prefer