Khao Soi: An Iconic Northern Thai Delight You Must Try

The Origins of Khao Soi: Chinese and Burmese Influence

Khao Soi may be celebrated as a Northern Thai specialty, but its story begins far beyond Thailand’s borders. The dish traces its roots to Muslim Chinese traders from China’s Yunnan region, who traveled to Northern Thailand via Burma (Myanmar).

Along the way, they brought culinary traditions that blended seamlessly into local cuisine. Khao Soi shares similarities with Ohn No Khao Swe, a Burmese coconut noodle soup, but over time, regional adaptations created distinct Thai versions. Today, Chiang Mai, Chiang Rai, and Lampang each have their own twist on this iconic dish.

Khao Soi Tour: The Best Places in Thailand

🍜 In Chiang Mai

Khao Soi Islam
An iconic eatery serving a traditional recipe with a creamy, mildly spicy curry broth.
Highlight: Aromatic chili paste (nam prik pao) for those who love extra heat.

Khao Soi Khun Yai
A cozy, family-run spot in the city center, famous for extra-rich coconut milk in the broth.
Best for: Mild, well-balanced flavors.

Khao Soi Lumduan Faham
One of the most famous spots in Chiang Mai, where curry and coconut milk are cooked separately for an aromatic broth.
Signature: Tender meat and homemade red chili oil.

Khao Soi Mae Manee
Beloved for its thick handmade noodles and spice-forward curry broth.
Warm, homey atmosphere and generous portions.

Khao Soi Mae Sai
Features a lighter, clearer broth with moderate sweetness and brisket-style sliced beef.
Best for: Those who prefer mild spice and less oil.

💡 Tip: If you want rich, intense flavors, try Lumduan Faham or Mae Manee for melt-in-your-mouth beef and aromatic broths.

🍜 In Bangkok

Khao Soi Nam Neow, Sukhumvit 24
A hidden gem with a truly local feel. Offers a spicy broth balanced with pickled vegetables and smoky roasted chilies.

Hann Khao Soi Lovers
Authentic Chiang Mai–style Khao Soi with a deep, spicy broth and perfectly tender slow-cooked meat.

Ongtong Khaosoi, Ari Branch
Famous for its bold, creamy broth.
Best enjoyed with: Extra condiments for a customizable flavor kick.

An Authentic Khao Soi Recipe

Ingredients

Curry Paste

• 6 dried red chilies (soaked in hot water for 15 minutes)
• 2 fresh red chilies
• 3 Thai garlic cloves
• 2 lemongrass stalks (tender part, chopped)
• 2 cm galangal (or ginger)
• 2 cm fresh turmeric
• 3 Thai shallots
• Coriander roots (or stems)
• 3 kaffir lime leaves
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp shrimp paste (optional)

Broth & Beef

• 500 g beef shank (or chuck, brisket)
• 400 ml coconut milk
• 500 ml chicken stock
• 3 whole kaffir lime leaves
• 2 black cardamom pods
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 2 tbsp vegetable oil

Noodles & Toppings

• 300 g egg noodles
• Oil for frying
• 1 lime (cut into wedges)
• 100 g pickled mustard greens or cabbage
• Sliced shallots
• Fresh coriander
• Chili oil (optional)

Preparation Steps

1. Make the Curry Paste

• Toast coriander and cumin seeds in a dry pan for 2–3 minutes.
• Blend or pound together chilies, garlic, lemongrass, galangal, turmeric, shallots, coriander root, kaffir lime leaves, toasted seeds, and shrimp paste until smooth.

2. Cook the Broth & Beef

• Heat oil in a large pot and sauté curry paste for 5–7 minutes.
• Add beef chunks and sear until lightly browned.
• Stir in coconut milk, chicken stock, kaffir lime leaves, and cardamom.
• Simmer on low for 3 hours until beef is tender.
• Season with fish sauce and palm sugar.

3. Prepare the Noodles

• Boil half the noodles according to package instructions.
• Deep-fry the remaining noodles until golden and crispy.

4. Serve

• Place boiled noodles in bowls, top with beef and broth.
• Garnish with crispy noodles, pickled vegetables, shallots, lime wedges, and chili oil.

Cooking Tips

• Make curry paste ahead of time and freeze for convenience.
• Let broth rest overnight for a deeper, richer flavor.
• Fry noodles in advance and store in an airtight container.
• Serve condiments separately so each person can customize their bowl.

Variations

• Vegetarian: Replace beef with tofu and use vegetable stock.
• Seafood: Add prawns or white fish.
• Mild Version: Reduce the number of chilies.

Conclusion

Khao Soi is more than a dish—it’s a journey into Northern Thai culinary heritage. From slow-simmered beef and creamy coconut milk to aromatic curry paste and the contrast of crispy and soft noodles, every spoonful is rich in tradition and flavor.

If you’re in Thailand—especially the north—don’t miss the chance to enjoy this iconic bowl in a bustling local eatery. It’s a true taste of the region’s soul.