Khao Soi is said to be the laksa of North Thailand. There are similarities in Laos, Burma (considered the country of origin) and Cambodia.

This is one of my favourite dishes, hands down.

The main ingredients? Coconut milk, lemongrass, birdseye chilies, cardamom, ginger, garlic, turmeric, garlic, makrut lime leaves, coriander, palm sugar and shrimp paste.

Not a Thai curry as you know it, but a Burmese originated Thai curry!

This yellow curry dish is very light in texture,and is the perfect match with chicken, pork ribs and beef. It comes with freshly prepared egg noodles and crispy deep fried noodles.

This bowl full of deliciousness is typically served with picked mustardgreens, fresh lime, sliced shallots, and green chilli vinegar. Crushed chillipowder and sugar are also tasty additions if you are after a little extraseasoning.

In Chiang Mai, whatever restaurant bears Khao Soi in it’s name, is probably an excellent experience.
My recommendation:
Huen Phen
12 Rachamankha Rd, Chiang Mai 50200