Lao khao soi is a delicious comforting soup originating in Southeast Asia. This soup, made from rice noodles and broth, is popular in Laos and northern Thailand.

It consists of rice noodles, broth, tomato sauce, fermented soybean paste, minced pork and pork rind. Traditionally, lao khao soi is always prepared with fresh, hand-cut rice noodles. Also, there are several family recipes and variations of this soup that have been made for centuries.

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2. What is lao khao soi?

Lao khao soi or lao khao soy (Thai: ข้าวซอย) is a traditional soup of Chin haw origin. Etymologically, the term chin how or chin ho refers to the Chinese, who emigrated to Thailand through Myanmar or Laos. Lao khao soi is a traditional soup made from rice noodles, to which is added a semi-thick sauce made from minced pork, pork rind, tomatoes, fermented soybean paste, garlic and shallots.

Various toppings accompany the soup. The most frequently used are bean sprouts, chopped green onions, chopped cilantro, lime wedges, Thai chili, chopped spring onion, sliced ​​garlic, or fried shallots.Lao khao soi is a version of khao soi, which refers to several varieties of rice noodle soup. Some variations use coconut milk, while other recipes mention the presence of raw blood, which accentuates the aromas of this soup.

2.1. What are rice noodles?

Rice noodles are made from rice flour and water, and are a translucent pasta that is very common in Asian cuisine. They range from being very thick to thin vermicelli. They are sold fresh in Asian grocery stores, and are also found commercially in dehydrated form.

Fresh rice noodles are malleable and cook very quickly but are brittle when dried. Therefore, they must be handled with care so as to not break them. Traditionally, fresh noodles are added directly to the boiling soup.

2.2. What is fermented soybean paste?

Lao khao soi uses a fermented soybean paste that is typical of Southeast Asian cuisine, called mak tua nao. This paste is generally very salty and spicy. To prepare it, the soya beans are steamed, then chopped with dried peppers, rice alcohol and salt. Koreans make soya bean pastes similar to mak tua nao, called gochujang and doenjang. In China, it’s called doubanjiang.

Fermented soybean paste is also used to flavor stir-fries or other stews. The color of this paste ranges from light to dark brown. This difference in color depends on the different fermentation methods and the added spices. Sometimes caramel is added, which gives a dark brown color.

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3. Tips for successful Lao Khao Soi

Traditionally, Lao Khao Soi is prepared with minced meat and pork rind. However, some recipes replace pork with minced beef. Several historical sources indicate that the true Thai recipe of khao soi would have been influenced by Chinese Muslim cuisine. Pork being banned for consumption by Muslims, ground beef or chicken is used to prepare this traditional soup.

It is strongly recommended to prepare the lao khao soi with fresh rice noodles. However, if time is short, they can be replaced with store-bought dried ones. In this case, the cooking instructions on the package should be followed. Finally, care should be taken not to overcook the rice noodles. This is because if the cooking time is too long, the rice noodles will break down and turn into porridge.

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