Hmong Kapoon

Kapoon is a red curry noodle soup with chicken.

Kapoon is a red curry noodle soup popularized in Hmong cuisine, and many Southeast Asian countries. This noodle soup is quick and simple dish to whip up. It’s made with chicken from creamy coconut, fresh herbs, zesty lime, and red curry.


  • 2 each Thai chili pepper
  • 6 each garlic cloves
  • 3 Makrut leaf (lime leaf)
  • 1 Stem of lemon grass
  • 1 bag rice vermicelli noodles
  • 12 cilantro
  • 1 can of bamboo shoots
  • 1 can of coconut milk
  • 3 scallions (green onions)
  • 3 tbsp Thai red curry paste
  • 1 lime
  • 2 oz ginger
  • 6 each chicken thighs
  • 3 tbsp salt
  • 3 tbsp black pepper
  • 2 gallon of water

Step 1: Prepare your Ingredients

Wash and dry all produce. Mince or grate garlic. Thinly slice Thai chili. Tear cilantro leaves and stems. Cut lime into eighths. Remove root ends from scallions and discard. Peel ginger and discard peel; then mince or grate. Drain bamboo shoots and discard liquid. Remove chicken thighs from package; rinse and pat dry. Cut into ¼” pieces.

Step 2: Cook your Broth

Began boiling the 2 gallon of water in a deep Pot. Toss in a stem of lemon grass. Add in salt and pepper. Clean the chicken thighs. Once the water in the pot begins to boil, toss in the chicken thighs, let this boil for 30 minutes. Once the chicken are cooked, take the chicken out to shred apart. Leave the broth in medium heat. 

Step 3: Make the Curry

On a pot, add the red curry paste, Mankrut (lime) leaf and half the can of coconut milk. Stirring constantly for 2-3 min until liquid begins to simmer. Add in the shredded chicken and sliced bamboo into your curry. 

Step 4: Finish the Kapoon

Add the curry into the broth. 


Your dish is ready to be serve: Add rice vermicelli noodles into a bowl and scoop a spoon full or two of Kapoon soup; don’t forget to add a squeeze of lime, scallions and cilantro into your dish. Also if you like more spice, add in slices of Thai Chili pepper(s). 


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