Laotian Fish Soup Kang Som Pa Recipes

LAOTIAN FISH SOUP (KANG SOM PA)

Steps:

• In a soup pot, bring water to a boil with lemon grass (or lemon rind) and salt; reduce heat and simmer for 10 minutes.
• Add fish and fish sauce and return to a boil.
• Reduce heat again and add tomatoes and simmer gently, uncovered, for 10 minutes.
• Remove from heat and discard lemon grass (lemon rind) and add spring onions and cilantro. Stir in lemon juice to taste.
• More fish sauce can be added also, if desired.
• Serve hot.

LAOTIAN CHICKEN & RICE SOUP

Steps:

• In large pot, add oil, garlic spring onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute until a little brown and toasted.
• Add coconut milk and rice. Cover. cook 15 minutes on low.
• Note: You may add mushrooms instead of rice.
• in this step.
• Stir a few times during cooking.
• Add cooked chicken.

LAOTIAN CURRY SOUP (KAO PBOON)

Steps:

• Fill a large stockpot with water and add chicken, galangal, ginger, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes or until chicken is cooked.
• Remove chicken pieces and allow to cool.
• Continue simmering broth.
• Cook rice sticks according to package instructions and drain.
• When chicken is cool enough to handle, remove meat from bones. Shred meat with a fork. Set aside.
• Heat oil in a saucepan over medium-high heat; add shallots, garlic, and curry paste and saute until fragrant.
• Stir in coconut milk, reduce heat, and simmer about 5 minutes.
• Remove galangal and ginger pieces from broth and discard. Add curry coconut mixture to broth along with shredded chicken, fish sauce, and sugar (adjusting to your tastes).
• Serve additions noted in description on a platter, along with extra fish sauce. Layer noodles in bowls, ladle broth over noodles (along with chicken) and pass platter of garnishes for toppings.