Khao Soi is a delicious chicken soup, with history in Laos and northern Thailand. As you may have noticed recently, we’ve been in love with Thai food as an indulgent take-out choice over the past few months. Khao Soi translates to “cut rice” in Thai, but we decided to leave noodles out of this dish. We tried making this a few different ways, and noticed that the noodles increased “splash” factor (which increased 1000x every time I had on a white dress shirt), but didn’t add to the flavor. Our favorite method to add “noodles” was to use zoodles (like in our chicken zoodle soup)—right at the last few minutes of cooking so they would not be too soggy.
We think you’ll love this recipe as a change of pace for your soup routine. As the weather is cooling rapidly here, this spicy soup is fantastic for staying healthy (thanks, turmeric) and satisfied. We’ve mixed some of the traditional toppings from the Laotian and Thai versions, because pork rinds.
Let us know how you like this Khao Soi in the comments, and keep on cooking.
This recipe is one of our favorites at the local Thai restaurant. Initially, I was hesitant to even try it because it smelled incredibly spicy. Brent continued to encouraged me, and I finally tasted it one day he chose to order it without the “extra spicy please” request. I was surprised by how much I liked it.
Our version came out a little less saucy than our Thai place, but the flavor is just as rich and delicious. Plus, it comes together rather quickly—in 15 minutes or less. We hope you will enjoy it as much as we do.
Kanom Jeeb is a steamed Thai dumpling that is usually served in a dough wrapper. It’s one of the indulgences we allow ourselves when ordering Thai food occasionally. We love them and their tangy dipping sauce, but realized the things that make it delicious (pork, crab, water chestnut) have nothing to do with the wrapper. Then, inspired by Russ’ awesome Gyoza Bites from his book Paleo Takeout, and we knew we had a winning recipe idea.
These Kanom Jeeb bites are very easy to make, and are a delicious paleo appetizer or a meal split between two people. We devoured them pretty quickly, and are really looking forward to making them again.
This weekend we had the pleasure of doing some cooking, and hanging out, with our friend Russ of the Domestic Man. We cooked for almost a solid 5 hours, and came up with some great recipes to share with you all as a result.
This first piece is a Thai soup based off of what I had ordered from a local Thai restaurant, Tom Kha Hed (ต้มข่าไก่). This soup, sometimes also known as Tom Kha Gai, Kai or just Tom Kha, is literally “chicken galangal soup.” We forwent the chicken itself, but one could easily add chicken and or prawns for a heavier soup.