Khao Soi (Chiang Mai Curry Noodles)

Khao soi is the crown jewel of northern Thai cooking, born in Chiang Mai where Burmese and Chinese influences meet. Egg noodles swim in a coconut-curry broth that is creamy, gently spicy, and deeply fragrant, and every bowl is topped with a tangle of crispy fried noodles. You can find it at morning markets and shophouse restaurants throughout the north, each bowl a little different.

The queen of Thai noodle soups

The broth is rich and velvety, spiced with red curry and turmeric, with tender chicken falling apart in the bowl. The contrast of soft noodles, crisp fried noodles, and sharp pickled mustard greens is pure magic, and a squeeze of lime ties it all together. Home cooks can shortcut the crispy topping by frying a handful of the egg noodles until golden — a whole orchestra of textures in one bowl.

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One of the great curry traditions — mapped in our World of Curries guide.

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