Khao soi is a curry noodle dish from Chiang Mai, Thailand, with a multicultural history. It consists of egg noodles, meat, coconut milk, and curry broth, topped with fried noodles and served with a variety of toppings. Its roots can be traced back to Muslim groups who settled in China and later moved to northern Thailand. The dish is traditionally made without pork and can be adjusted to individual tastes with seasonings. It is eaten at midday and served in a large bowl.
The signature dish of Chiang Mai in northern Thailand, khao soi is a unique curry noodle dish with a rich multicultural history. While there are numerous variations, the basic dish consists of egg noodles and meat in coconut milk and curry broth, topped with fried noodles. Each diner tailors the flavor of the dish to their own tastes with a variety of toppings served on the side. Restaurant menus may identify it by a variety of other spellings such as kao soi.
While this dish is most commonly associated with Northern Thailand, it is believed to have originated elsewhere. Its roots have been traced back to Muslim groups that followed the Mongols when they invaded China in the 13th century. They settled in scattered groups in China, making their living mainly as farmers. In the late 1800s, they emigrated again due to political upheaval in China, moving through Burma and Laos before settling mostly in northern Thailand. As they intermarried with the local people, elements of their culture were integrated into society and this tasty dish evolved as the cultures blended together.
Translated into English, khao soi means cut rice or minced rice. It is believed that the original dish was served with rice noodles. These noodles were traditionally made with ground rice and other ingredients mixed into a paste. The dough was then rolled out into a thin sheet and cut into the noodles used in this dish.
Due to Islam’s halal dietary requirements, khao soi was originally made without pork. Contemporary versions of the dish, however, include a choice of a variety of meats including pork, beef and chicken. The meat in khao soi can be in the form of tender chunks in the broth or chunks of meat that fall off the bone. Vegetarian options are also available, especially where the dish has been adapted outside of Thailand for local tastes.
The dish is accompanied by a variety of toppings such as dried curry paste or hot chili sauce, lime wedges, scallions, pickled cabbage, and others. Each diner adjusts the sweetness or acidity of the dish to their individual tastes with the addition of seasonings. To make it easier to mix the seasonings into the dish, khao soi and other Thai dishes are often served in a large bowl that is less than half full.
Khao Soi is traditionally eaten at midday and is rarely served in Northern Thailand in the evening. Diners traditionally enjoy this dish with the help of chopsticks and a spoon. Because khao soi is served around the world, however, local dietary habits may take precedence over when it is served and eaten.
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