Khao soi
In its own language: ข้าวซอย
Noodle soup with coconut curry, crispy and soft noodles, and pickled greens
Khao soi is a noodle soup from northern Thailand, Myanmar, and Laos, made with a curry-like coconut broth, soft and crispy noodles, and often chicken or beef. It is linked to Chin Haw Muslim traders and is eaten as a street food or everyday meal, with regional variations in each country.
- Combines crispy fried and soft noodles in one bowl
- Northern Thai version uses coconut milk and curry
- Lao and Shan versions use hand-sliced rice noodles
- Traditionally linked to Chin Haw Muslim traders
- Often topped with pickled mustard greens and lime
What is Khao soi?
Khao soi is a noodle soup that combines a rich, curry-flavored coconut broth with both boiled and crispy fried noodles. The dish is topped with pickled mustard greens, shallots, lime, and chilli oil, and usually includes chicken or beef. Some versions use rice noodles instead of egg noodles, and the soup can be garnished with fresh herbs. The broth is thinner than typical Thai curries and has a balance of savory, spicy, and tangy flavors. Lao and Shan versions use hand-sliced rice noodles and a tomato-based meat sauce.
Where does Khao soi come from?
Khao soi traces its roots to northern Thailand, Myanmar, and Laos, with influences from Chin Haw Muslim traders who traveled the spice routes. The dish likely arrived in Thailand from Myanmar, brought by traders from Yunnan, China, who settled in the region. Its Muslim origins meant it was traditionally made with halal meats like chicken or beef. Over time, local adaptations and ingredients shaped the different versions found in each country.
How is Khao soi made?
The classic northern Thai khao soi starts with a curry soup base made from coconut milk and curry paste. Egg noodles are boiled for the soup and a portion is deep-fried until crispy for topping. The soup is ladled over the noodles, and pieces of chicken or beef are added. Pickled mustard greens, shallots, lime wedges, and chilli oil are served on the side. In Laos and among the Shan, rice flour batter is steamed into sheets, then rolled and cut into wide ribbons, which are served in broth and topped with a tomato and meat sauce.
How and when is Khao soi eaten?
Khao soi is commonly enjoyed as lunch or dinner, especially as a street food in northern Thailand. It is served in a bowl with both soft and crispy noodles, and diners can add lime, pickled greens, and chilli oil to taste. In Laos, it is always garnished with fresh herbs. The dish is eaten with chopsticks or a spoon, and is a popular everyday meal in the regions where it is found.
Kinds of Khao soi
Northern Thai khao soi uses coconut milk and egg noodles, while Lao khao soi features hand-sliced rice noodles and a tomato-based meat sauce, without coconut milk. Shan khao soi, found in Myanmar, also uses rice noodles and may include curdled blood. Some Thai versions use rice noodles and omit coconut milk, especially in the eastern parts of northern Thailand. Each region adapts the dish to local tastes and available ingredients.
What Khao soi means
Khao soi is a well-loved street food in northern Thailand and is tied to the region's history of trade and migration. Its Muslim roots are reflected in the choice of meats. In Laos, it is associated with the northern provinces and is made by hand in some local markets. The dish is less common in Thai restaurants abroad than at home, but remains a symbol of northern Thai and neighboring cuisines.
Questions people ask about Khao soi
What is khao soi made of?
Khao soi is made with a curry-like coconut broth, boiled and crispy noodles, and toppings like pickled mustard greens, shallots, lime, and chilli oil. It usually includes chicken or beef, though some versions use rice noodles and a tomato meat sauce.
Where does khao soi come from?
Khao soi comes from northern Thailand, Myanmar, and Laos. It is believed to have been brought to the region by Chin Haw Muslim traders who traveled along the spice routes.
How is khao soi different in Thailand and Laos?
The Thai version uses coconut milk and egg noodles, while the Lao version has hand-sliced rice noodles and a tomato-based meat sauce, without coconut milk. Both are topped with fresh herbs and other garnishes.
Is khao soi always made with meat?
Khao soi is most commonly made with chicken or beef, especially due to its Muslim origins, but some versions, particularly in Laos, may use pork or be adapted for different diets.
When is khao soi usually eaten?
Khao soi is typically eaten as lunch or dinner and is a popular everyday meal, especially as street food in northern Thailand and Laos.
Good reading and sources
The facts on this page come from the Wikipedia article "Khao soi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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