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.
