Vanuatuan Coconut Curry Noodle Soup

Ingredients

While the original Khao poon is a Lao dish typically made with rice vermicelli noodles, this Vanuatuan adaptation incorporates local ingredients and flavors. The addition of coconut milk and curry paste gives the soup a distinct tropical twist, making it more suitable for the Vanuatuan palate. The use of seafood or chicken adds a protein element to the dish, enhancing its nutritional value and taste. We alse have the original recipe for Khao poon, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (940ml) chicken or seafood broth 4 cups (940ml) chicken or seafood broth
• 2 tablespoons Vanuatuan curry paste 2 tablespoons Vanuatuan curry paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 200g rice vermicelli noodles 200g rice vermicelli noodles
• 200g seafood (shrimp, fish, or squid) or chicken, sliced 200g seafood (shrimp, fish, or squid) or chicken, sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the coconut milk and broth over medium heat.
2. 2.
   Add the Vanuatuan curry paste, fish sauce, lime juice, and brown sugar. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.
4. 4.
   Meanwhile, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
5. 5.
   Add the seafood or chicken to the simmering broth and cook until cooked through.
6. 6.
   Add the red bell pepper, carrot, and bean sprouts to the pot and cook for an additional 2 minutes.
7. 7.
   Divide the cooked noodles among serving bowls and ladle the hot soup over them.
8. 8.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice vermicelli noodles — Cook according to package instructions and rinse with cold water to prevent sticking.
• Vanuatuan curry paste — Adjust the amount according to your desired level of spiciness. Add more for a bolder flavor.

Tips & Tricks

• For a vegetarian version, replace seafood or chicken with tofu or tempeh.
• Customize the soup by adding your favorite vegetables such as bok choy or mushrooms.
• Adjust the spiciness by adding more or less curry paste.
• For a creamier soup, use full-fat coconut milk.
• Serve the soup with a side of Vanuatuan bread for a complete meal.

Serving advice

Serve the Vanuatuan Coconut Curry Noodle Soup hot, garnished with fresh cilantro and lime wedges. Accompany it with Vanuatuan bread or steamed rice for a satisfying meal.

Presentation advice

Present the Vanuatuan Coconut Curry Noodle Soup in individual bowls, showcasing the vibrant colors of the vegetables and seafood or chicken. Garnish with a sprig of fresh cilantro for an added touch of elegance.