Khao soi
Chicken khao soi with fermented vegetables, Chiang Mai Province, Thailand | |
| Alternative names | Khao soy |
|---|---|
| Type | Noodle soup |
| Region or state | Northern Thailand, Northern Laos, and Myanmar |
| Associated cuisine | Myanmar, Laos and Thailand |
| Created by | Chin Haw Muslims |
| Main ingredients | Hand-cut rice or egg noodles, coconut milk, curry soup base |
| Variations | Northern Thai khao soi, Lao khao soi |
| Similar dishes | Ohn no khao swè |
Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ(ː)w sɔ̄ːj]; Northern Thai: ᩮᨡᩢ᩶ᩣᨪᩬ᩠ᨿ, pronounced [kʰa᷇(ː)w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ, pronounced [kʰȁ(ː)w sɔ́ːj]; Shan: ၶဝ်ႈသွႆး, pronounced [kʰaw˧˧˨.sʰɔj˥]; Burmese: အုန်းနို့ခေါက်ဆွဲ, pronounced [ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́]) is a dish served in Laos and northern Thailand. The dish is believed to have evolved from Chin Haw Muslim traders who plied the spice route when what is now modern-day northern Thailand was controlled by the Burmese. A comparable dish, ohn no khao swè, is widely served in Myanmar. In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the wheat noodles is spread out on a cloth stretched over boiling water. After steaming, the sheet noodles are rolled and cut with scissors.