Easy Umami Chicken Kapoon Recipe In Under 2 Hours

5 from 1 vote

Easy Umami Chicken Kapoon Recipe In Under 2 Hours

Today we will show you how to make this chicken Kapoon recipe from scratch. This chicken curry noodle soup is rich, filling, and hearty! There are many different variations out there. This one we make today is easy, contains mainly accessible ingredients, and doesn't take as long as many other versions of this soup.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Soup

Cuisine: Asian

Keyword: chicken curry noodle soup, chicken kapoon recipe, chicken red curry soup, coconut curry chicken noodle soup, laos kapoon recipe

Servings: servings

Calories: 390kcal

Author: Ania Cooking Recipes

Equipment

Measuring cups and spoons
Mixing bowls
Large Pot
Mixing spoon or spatula
Fork

Ingredients

Ingredients for the soup broth

8 cups water
1 small knob of ginger, or galangal
2 stalks of lemongrass
4 lime leaves
Handful of fresh cilantro
2 tablespoons kosher salt
1 large chicken, cleaned and portioned
1 tablespoon of miso, or shrimp paste

Ingredients for the chili sauce

1/4 cup vegetable oil
12 cloves of shallot, minced
12 cloves of garlic,minced
1/3 cup red curry paste
1 tablespoon paprika
1 can (14 ounces coconut cream)
1 tablespoon fish sauce
1 tablespoon sugar

Ingredients for the vegetables

1 pound vermicelli rice noodles
1 bunch of beans, chopped
1 medium red cabbage, shredded
3 large carrots, shredded
2 cups bean sprouts
Handful of fresh mint leaves, washed and dried

Instructions

Start the broth base
To start the broth, fill a pot with water. Then, add the ginger, lemongrass, lime leaves, cilantro, and salt to a rolling boil.
Add the chicken and leave the ingredients to simmer for about 20-40 minutes. Always check whether or not the chicken is ready before removing it from the heat.
8 cups water, 1 small knob of ginger, or galangal, 2 stalks of lemongrass, 4 lime leaves, Handful of fresh cilantro, 2 tablespoons kosher salt, 1 large chicken, cleaned and portioned
Shred the chicken
Once the chicken is completely cooked and falls off the bone, you can start shredding it. Strain the broth.
Remove as much meat as possible. Discard the bones when you are done.
Then, in a large mixing bowl, work the chicken and miso paste together. You can use a fork to "smash" the ingredients together. They should be very well combined. Set them aside.
1 tablespoon of miso, or shrimp paste
Make the chili curry sauce
Heat the oil over medium heat. Add the minced shallots and garlic. Allow them to fry for about 30-60 seconds.
Then, add the curry paste and paprika. Reduce the heat and allow the ingredients to sit for about 8 minutes.
Next, add the coconut cream and bring the sauce back to a simmer. Allow it to cook for 6-8 minutes.
Then, add the strained chicken broth, fish sauce, and sugar. Mix the ingredients well and simmer on low for 2 minutes.
12 cloves of shallot, minced, 12 cloves of garlic,minced, 1/3 cup red curry paste, 1 tablespoon paprika, 1 can (14 ounces coconut cream), 1 tablespoon fish sauce, 1 tablespoon sugar, 1/4 cup vegetable oil
Add the pounded miso-chicken
Once your sauce base is ready, you can add your chicken. Again, mix the ingredients very well.
Leave the Kapoon to simmer on low heat for 15 minutes.
Prepare the rice vermicelli noodles
While the chicken Kapoon base is simmering, start cooking the noodles.
Bring a pot of water to a boil. Add the noodles and allow them to cook for 5-7 minutes.
Once the noodles are cooked, strain them from the boiling water. Then, rinse them under cool running water until they reach room temperature.
Place them in cold water and separate the strands from each other. Leave them to sit for 10 minutes.
1 pound vermicelli rice noodles
Assemble your chicken Kapoon recipe
Add the cooked noodles to a large serving bowl. Then, add the chili curry sauce over the noodles along with some chicken.
Add in your fresh shredded and chopped vegetables as well. And finally, garnish the bowl with fresh bean sprouts and mint leaves
1 bunch of beans, chopped, 1 medium red cabbage, shredded, 3 large carrots, shredded, 2 cups bean sprouts, Handful of fresh mint leaves, washed and dried

Notes

You can choose any cut of chicken that you'd like. Smaller cuts will cook faster than, for example, a whole chicken. So, to reduce some time, use drumsticks or thighs.

When cooking vermicelli noodles, you have to stir them often. This helps prevent them from clumping together.

You can adjust the specific flavors of this chicken Kapoon recipe. If you like it spicier, add more chilies. Or if you like it very umami, add more miso and fish sauce. It's entirely up to your personal preference.

Nutrition