The northern Thai coconut-curry noodle soup is called khao soi.
Khao soi is especially associated with Chiang Mai and other parts of northern Thailand. The classic version combines boiled egg noodles with crispy fried egg noodles in a rich, curry-like broth containing coconut milk. Chicken and beef are traditional choices, reflecting the dish’s historical links with Muslim communities and traders.
The dish likely developed through Chin Haw Muslim trading networks connecting Yunnan, Myanmar, Laos, and northern Thailand. Its closest relative is often considered Myanmar’s ohn no khao swè, another coconut-based noodle dish. This history explains why khao soi differs from many central Thai noodle soups.
Common toppings include pickled mustard greens, sliced shallots, lime, and fried chili oil. It is easy to confuse Thai khao soi with Lao khao soi, which is a different noodle soup featuring a tomato-based meat topping and generally no coconut milk.