Delicious and Easy Fish Khao Poon Recipe to Try at Home

A vibrant bowl of fish Khaopoon, featuring tender fish pieces served over soft rice noodles, garnished with fresh herbs, shredded cabbage, and spicy red chilies.

Ingredients:

• 1 Salmon Fillet

• 1 Pack of Rice Noodles

• 2 Cans of Coconut Milk

• 2 Cans of Coconut Cream

• 1 Jar of Red Curry Paste

• 2 Cans of Bamboo Shoots

• 1 Bottle of Fish Sauce

• 1 Green Cabbage Head

• 1 Red Cabbage Head

• 2 Bundles of Green Onions

• 2 Bundles of Cilantro

• 1 Bundle of Mint

• Galangal

• Kaffir Lime Leaves

• Lemongrass

• Olive Oil (Or any oil of your choice)

• Ginger (Optional)

• Additional Seasonings or Garnishes as Desired

Making the Broth:

1. Heat olive oil in a stockpot over medium-high heat.

2. Add finely chopped garlic and cook until slightly browned about 2 minutes.

3. Add lime leaf, lemongrass, ginger (optional), and galangal; stir to release fragrance.

4. Stir in red curry paste and cook for 1 minute, mixing well with oil and herbs.

5. Add chopped salmon and cook until fully combined.

6. Stir in coconut milk and coconut cream until salmon is coated.

7. Add water and bamboo shoots, then bring to a boil.

8. Once boiling, reduce heat to medium and simmer for 1 hour, letting the broth reduce.

9. Season with salt and fish sauce to taste (adjust as it reduces). Add more curry paste for spice if desired.

10. While simmering, wash and prep cabbage, green onions, cilantro and mint for garnish.

Preparing the Noodles:

1. Cook rice noodles according to package instructions.

2. Drain noodles in a colander and return them to the pot.

3. Fill the pot with cold water and ensure it''s cool to the touch before proceeding.

4. Once the water bath for the noodles are chilled, grab a clump of noodles with your index and thumb.

5. Pull the noodles out and back into the colander, bundling into a circular shape. These make them serving size and easy to pull for your own convenience.