Despite it’s simple ingredients, khao soi (Assamese: খাউড়) (lit: “cooked rice”) is one of the most popular dishes in Myanmar. This dish is not only one of the most popular dishes in Myanmar but also in Thai, Filipino and Thai restaurants around the world. This is because Khao soi is one of the most popular comfort food in Myanmar, and the most popular dish in the world.

The khao soi is the first thing that you eat when you enter a Thai restaurant, and it’s one of the most popular dishes in Thailand. It’s very easy to make at home, and it’s one of those dishes that you’ll be proud to serve your friends and family, since it’s often the first thing they ask for when they visit. If you’re not sure how to make khao soi, we’ve got the recipe for you:

Khao soi (ข้าวซอย), or as the locals call it, khowsuey, is a popular Burmese dish that has been around since the 14th century. It consists of a clear, thin broth with a mixture of noodles and vegetables sauteed in it. The origins of the dish are said to be from China and Northern India, where it was most likely introduced by the Burmese people.

Khao soi is a Burmese soup known as ohn no khauk-hswe, which translates to “coconut milk noodles.” Chilli sauce, lime juice, sliced shallots, fried shallots, fried garlic, and crispy fried egg noodles are some of the toppings. This soup was inspired by the northern region of Thailand as well as India, although each country prepares it differently.

Nowadays, everyone makes this soup according to the items they have on hand and their own preferences. Khao soi is available in a variety of flavors, including chicken, fish, and beef. In Thailand, red curry paste and curry powder, as well as lemon grass and other spices, are utilized in the soup. Gram flour, fried crispy noodles, and Indian spices are often used in India, along with their unique sauces.

I made this soup with both Indian and Thai components, using coconut milk as a broth and dry Thai flat noodles as the noodle. So, combining Indian and Thai components, I’ll name this soup Burmese soup with fusion. Fried shallots, fried garlic, boiled eggs, dried shrimp, and lime wedges are among the condiments.


    • 1 Knorr brand chicken stock cube
    • 3 tbsp garlic and chilli oil
    • 2 tsp gram flour (besan)
    • 100 g chicken, boiled
    • 1/2 cup stock
    • 1 tin coconut milk (400 ml)
    • 6 to 7 mushrooms
    • 3 to 4 kaffir lime leaves
    • 1 lemon grass stalk (chopped, if desired)
    • 1/2 teaspoon red chili powder
    • 2 to 2 1/2 tbsp fish sauce
    • 2 cups water
    • a handful of sliced bean sprouts
    • 1 sliced carrot (small)
    • 50 gms Thai flat noodles
    • 1/4 cup red capsicum
    • 1/4 onion (sliced)
    • sliced green chillies – 1
    • 1 spring onion, sliced
    • 2 tbsp lemon or lime juice


    • a medium onion – 1 a medium onion – 1 a medium onion – 1 a medium onion –
    • 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 (medium, fried)
    • 2 to 3 dry red chilies
    • 1 1/2 teaspoon ginger
    • 5 garlic cloves


  • 6 garlic cloves (chopped, fried)
  • 2 onions (fried, crispy)
  • 3 dry chilies (sliced, fried)
  • 1 tablespoon dry shrimp (roasted)
  • 1 spring onion (chopped, fried)
  • 4 boiled eggs (quartered)
  • a few coriander leaves (chopped)
  • slices of lime – as needed


    • In a pan or kadai, heat enough oil to cook onion, dried chili, garlic, and spring onion till golden brown and crispy.
    • Keep the leftover oil, which has a garlic and dry chili flavor, as I’ve used it for cooking.
    • Cook the chicken (sliced or cut) in enough water until it is fully cooked over a medium or low heat, or use raw chicken.
    • Wash the dried shrimp in water and pat dry with a kitchen towel or kitchen paper. Set aside to dry or warm on a dry pan or a tava.
    • Remove the noodles from the heat and set them aside.


  • Grind the fried onion, raw onion, dried chili, garlic, and ginger to a fine paste, adding a little water if necessary.
  • As desired, slice all of the veggies into a single form.
  • In a vessel, heat the garlic and chili fried oil, then add the onion paste and cook until it begins to release oil from the corner side.
  • Add the gram flour and roast with the paste for 1 minute, until it forms a lump, then add the chicken stock cube and combine well.
  • Boil for 8 to 10 minutes on medium heat, adding the stock from the chicken, water, mushroom, lemon grass, kaffir lime leaves, onion, and chilli powder (optional).
  • Boil for 5 minutes on medium heat with coconut milk, cooked chicken, fish sauce, capsicum, bean sprouts, green chilies, carrots, and spring onions.
  • Cook for 15 minutes with the lid closed, adding the boiled noodles, coriander leaves, and lemon juice.
  • In a bowl, combine the noodles, a few chicken pieces, and the veggies, then pour in the coconut milk broth.
  • Sprinkle fried onion, garlic, dry chili, dried shrimps, raw onion (sliced), boiled egg slices, and a lime wedge over the top.


  • As I have added the leftover chicken cooked water and coconut milk, adjust the amount of water as needed.
  • To cook the veggies and spices, you’ll need water, and the broth will need coconut milk.
  • Add the dried chilli for the paste and the chilli powder to taste, along with a sprinkle of pepper.
  • You may customize khao soi by adding soy sauce, red Thai curry paste, coriander powder, garam masala, and other spices to suit your preferences.
  • Vegetables may be added to taste and in any amount.
  • Raw chicken and noodles may be added to the coconut milk broth and cooked in it.
  • You may use homemade chicken stock or veggie stock instead of the chicken stock cube.
  • I used the same condiments for the pad thai noodles dish, although they are optional.


This is one of my favorite dishes from the Burmese cuisine. It is a hot and spicy curry made from fermented rice noodles and meat and served with coconut milk and spicy curry paste. It is commonly eaten during Christmas. This is also one of those dishes that are not on the regular menu at restaurants, so you have to order it.. Read more about veg burmese khao soi recipe and let us know what you think.

Frequently Asked Questions

Is Khao Suey Thai or Burmese?

Khao Suey is a Thai dish.

How does Khao Suey taste?

It tastes like chicken.

Is khao soi unhealthy?

Khao soi is a traditional Thai curry soup that is typically made with coconut milk. It can be healthy or unhealthy depending on the ingredients used and how it is prepared.