A Northern Thai curry noodle soup with egg noodles in a coconut-coconut broth, topped with crispy fried noodles.
Egg noodles in a mild, fragrant, turmeric-coconut curry broth (usually with chicken or beef), topped with crispy fried egg noodles and served with pickled cabbage, shallots, and lime.
Khao Soi comes from Chiang Mai and northern Thailand, influenced by Yunnan Chinese and Burmese cuisines — it's not a Bangkok original but now found throughout the city.
Restaurants specialising in northern Thai food, some Chiang Mai-style cafes in Ari and Thonglor, and a few dedicated Khao Soi specialists.
The textural contrast — soft boiled noodles vs crispy fried ones — and the complex broth that manages to be both rich and light.
Squeeze lime over the top, add pickled cabbage and raw shallot to taste, and mix the crispy noodle topping in as you eat rather than leaving it purely as garnish.
Typically 60–120 THB per bowl at dedicated northern Thai restaurants — a filling, well-priced meal by Bangkok's mid-range dining standards.