Khao Poon Nam Pa / Nam Kati (Luang Prabang Red Coconut-Lemongrass Rice Noodle Soup) – Authentic Laos Recipe
Luang Prabang royal heritage soup: fragrant coconut-lemongrass broth poured over rice noodles and a mountain of fresh herbs.
- Country of Origin
- 🇱🇦 Laos (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thin rice vermicelli noodles, Poached flaky fish (or chicken/tofu), Shredded cabbage, Lemongrass, Galangal
Ingredients for Khao Poon Nam Pa / Nam Kati (Luang Prabang Red Coconut-Lemongrass Rice Noodle Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) thin rice vermicelli noodles, prepped into bite-sized pieces
- 1.5 cups poached flaky fish (or chicken/tofu), washed and trimmed
- 1 cup shredded cabbage
- 1 medium onion and 3 cloves garlic, finely minced with lemongrass
- 1.5 tbsp traditional Laos seasoning (galangal, kaffir lime leaves, red curry paste, coconut milk)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, lemongrass, and galangal, kaffir lime leaves, red curry paste, coconut milk for 30 seconds.
- Add thin rice vermicelli noodles and poached flaky fish (or chicken/tofu), stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Laos sauce clings glossily to every strand.
- Finish with shredded cabbage and serve piping hot.