24. Khao Poon Soup

6 Chicken Thighs, skin on

2 4 oz Cans Curry Paste

1 Can Bamboo Shoots, drained

6 Cloves Garlic, minced

2 oz Ginger Root, peeled & grated

1 Can Coconut Milk

1 Can Quail Eggs

Lemon Grass, cut in 4" strips, smashed

Rice Noodles

Salt & Pepper, to taste

Garnish: green onions, cilantro, thin sliced cabbage, bean sprouts, lime, Asian basil and peanut butter

Heat oil in a stock pot. Add garlic, ginger root, and curry paste.
Stir until fragrant.

Add chicken thighs, seasoned with salt and pepper. Cover with water.

Add lemon grass, coconut milk, bamboo, and eggs. Boil 30 minutes, until chicken is cooked. Remove lemon grass pieces.

In a separate pot, boil noodles. Place a serving of noodles in a bowl and add soup over the noodles. Garnish and enjoy.

Nutrition Facts

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Serving size