Khao Poon

Set your cooked and drained vermicelli to the side.

Add the oil into a medium sized pot, and bring to medium heat. Toss in the red curry paste, give a good stir, and cook for a couple of minutes. Add in the coconut milk, stock, fish sauce and fish. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Add in the bamboo shoots, and give it a good stir. During this time, get ready to prepare your soup bowls.

Into each soup bowl, add a bundle or two of vermicelli noodles. Add about a half a cup of shredded cabbage, about a quarter cup of fresh cilantro, a squeeze of lime, half a cup of bean sprouts, and then ladle a generous amount of the broth on top. Top with sliced chilies if you prefer a bit more heat. Taste, and season with a pinch of salt if you think that is necessary.

Eat with a spoon and chopsticks if you can. The broth has this great creamy, spiciness to it that when combined with the crunch of the cabbage, bean sprouts, and the freshness from the cilantro … Well, I need say no more. Let’s just say, as I said from the beginning, this is one of my favorite Thai comfort dishes. I hope you enjoy.