Plus: More Thai Recipes
One day a few months ago, I called up my older son and said, “Hey, we were thinking of making khao soi on Saturday, but only if you can join us.” “I’ll be there,” he said, even though he lives an hour away by bus. And sure enough, he arrived in plenty of time to help chop scallions and shred poached chicken into the bubbling, spicy coconut-milk broth. Khao soi (or kao soy, or khao sawy, or however you want to spell it) is a noodle soup from northern Thailand, or possibly Myanmar. But khao soi is also one of the national dishes of that very small country, my immediate family.
I can’t pretend that we love it because it connects us with our Thai heritage; my husband, Larry, and I come from a mix of Eastern European Jewish backgrounds. But khao soi is still a family recipe. It’s a dish that we cook for our three children only on special occasions, and in such a ritualized way that any day we make it is Khao Soi Day.