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Khaub Poob Pronounced "Ka Poon" Recipe

4.2 stars - based on 3 votes
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This recipe for Khaub Poob Pronounced "Ka Poon", by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hana Jean Suabyi -Yaaj Simons
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
All South East Asian Cultures have a version of this recipe.
Boil 1 chicken (I use 4 chicken breasts) with
3 stalks of Lemon grass
5 slices galanga (Thai ginger, use a very sharp knife if you are using fresh or use jarred dried pieces) If you are not able to find in your area, just use regular ginger.
To chicken broth from boiled chicken add
2 chicken bouillon cubes
1/2 c fish sauce ( 3 crabs is best, 3 red crabs on the label)
1/2 c soy sauce
1/2 c Maggi Brown sauce
1/2 c chopped garlic
2 tbsp or less of red curry paste ( will determine the heat of the curry)
2 cans of coconut milk
2 large cans of sliced bamboo
1 bunch of Kamir lime leaves
1 bunch cilantro
1 bunch green onions
1 small red cabbage sliced like coleslaw.
4 pkgs vermicelli rice noodles

Directions:
Directions:
Boil chicken and herbs together, leave herbs in the broth, remove chicken and shred, set aside. Add chicken bouillon cubes, sauces, curry and coconut milk to broth. Then add chicken, sliced bamboo and lime leaves, simmer for 20 minutes to blend flavors. That part is then ready to go.
This next part you can do while the chicken is still boiling. Soak rice stick vermicelli noodles in warm water for 15 to 20 minutes. Then boil gently until just tender and white. Drain noodles add cold water, drain and rinse until water is clear. Leave a little water in the noodles. Grab a bundle with a pinch of your fingers and dunk in the water until all noodles are flowing the same way. Make into a little bundle and put in a strainer bowl so that each section can be easily picking up and placed into a serving bowl.
Next shred red cabbage and chop cilantro and onions. Put into individual serving bowls. Set up buffet style with large soup bowls, then salad, then noodles and finally the curry soup. Set out bottles of brown sauces for additional flavoring, and some sliced Thai chili's if some folks want more heat.
Serve with a fork and a spoon or chop sticks.

Number Of Servings:
Number Of Servings:
15 to 20
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is so delicious, especially if you love red curry.
Great to eat during the hot summer time, so refreshing.
Note, some versions call for soft shelled crabs in season or other shell fish

 

 

 

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