How to Make Khaub Poob/Kapoon (Red Curry Noodle Soup)

This week's cooking video features Mama Ker making khaub poob/kapoon. We didn't have everything we needed so we worked with what we had. Hope everyone enjoys it!

Ingredients needed:
▸ 1 whole chicken
▸ Herbs of your choice for the chicken broth
▸ 1 bag of Three Ladies Brand Vietnamese Rice Stick Noodle
▸ 1 can of bamboo shoots
▸ Handful of red pepper
▸ 2-3 whole garlic
▸ Some Nam Ya Curry Paste
▸ One can of Masaman Curry Paste
▸ One can of coconut milk
▸ One can of quail eggs
▸ One can of straw mushroom
▸ Three Knorr Pork Bouillon Cubes
▸ A spoonful of Granulated Chicken Flavor Soup Base Mix
▸ Cilantro, green onions, lime, and any other greens (optional)

Directions:
1. Boil water in a pot on the stove
2. Thoroughly wash one whole chicken
3. Chop the chicken in half and rinse the inside
4. Drop the chicken in the pot of water and add any herbs you want
5. Soak one bag of Three Ladies Brand Vietnamese Rice Stick Noodle in hot water
6. Start a pot 3/4 full with water on the stove
7. Open up one can of Bamboo Shoots and remove the excess fluids. Place the bamboo shoots in a bowl.
8. Slice the bamboo shoots thinly
9. Boil the bamboo in a new pot with water over the stove
10. When the first pot of water is boiling, place the noodles in the pot without the excess water
11. Stir both pots until the noodles and bamboo shoots are soft
12. Add cold water into the pot with the noodles while stirring it around
13. When the noodles are cooled off, take one handful of noodles out
and swirl it around your hand. Place it in a bowl afterwards.
14. Add cold water to the pot with bamboo shoots and drain it afterwards
15. Cut open a handful of red pepper to remove the seeds and set it aside
16. Peel 2-3 whole garlic and break it into small pieces
17. Fry the garlic and red pepper in separate pans over the stove until brown
18. Transfer the garlic and red pepper into a mortar and smash it with a pestle until soft
19. Add some Nam Ya Curry Paste into the garlic/red pepper mixture
20. Add one can of Masaman Curry Paste into the mixture
21. Add one can of Coconut Milk in a pot over the stove along with the mixture and stir until everything is blended
22. Remove the chicken and herbs from the pot when it is fully cooked
23. Transfer the mixture over to the chicken broth pot and stir
24. Once the chicken is cooled off, remove the bones and shred the chicken
25. Transfer the shredded chicken over to the chicken broth pot
26. Open one can of Quail Eggs and one can of Straw Mushrooms
27. Rinse the quail eggs and mushroom
28. Shred the mushroom into smaller pieces
29. Add three Knorr Pork Bouillon Cubes into the chicken broth
30. Add a spoonful of Granulated Chicken Flavor Soup Base Mix and stir
31. Put some noodles into a bowl and add some broth in it
**Add cilantro, green onions, lime, and anything else you want
32. It is now ready to eat!

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