Khao Soi (Lao Coconut Noodle Soup)

About This Recipe

Khao soi exists in distinct forms across mainland Southeast Asia, and the Lao version — the original — is notably different from the now-globally famous Thai-Chiang Mai iteration. In Laos, khao soi is a tomato-based noodle soup with pork and dried chilies, without coconut milk, and traditionally served with flat rice noodles rather than egg noodles. It is the version found in Luang Prabang's morning markets and roadside restaurants, representing an older, earthier tradition. This recipe presents the Lao khao soi: a clear, fragrant broth with slow-cooked pork, fermented soybeans (tua nao), and dried chilies, topped with crispy fried rice noodles for textural contrast. The Lao version demonstrates how a dish can carry the same name across borders while representing entirely different culinary philosophies — this is broth as clarity and restraint, not richness.

Ingredients

Serves 4

• 400 gflat rice noodles (medium width)
• 400 gpork shoulder or pork ribs, cut into pieces
• 1 literwater or pork stock
• 4roma tomatoes, quartered
• 4shallots, roughly chopped
• 4 clovesgarlic, crushed
• 3dried red chilies
• 1 tbspfermented soybean paste (tua nao) or miso paste
• 2 tbspfish sauce
• 1 tsppalm sugar
• 100 mlneutral oil for frying noodles
• 100 gdried rice noodles for frying (crispy topping)
• fresh herbscilantro, scallions, bean sprouts for serving
• 2limes, halved
• 1 tbspchili flakes, for serving

Instructions

1. 1

   Build the base

   Char shallots, garlic, and tomatoes directly over a flame or under a broiler until blistered. This adds smokiness to the broth.

2. 2

   Simmer the broth

   Place pork with water in a pot. Add charred shallots, garlic, tomatoes, dried chilies, and tua nao paste. Bring to a boil, skim foam, then simmer 40 minutes until pork is tender.

   Charring the aromatics before adding them is the technique that gives Lao khao soi its distinctive smoky depth.

3. 3

   Season the broth

   Add fish sauce and palm sugar. Strain broth if you prefer a clear soup, or leave with soft tomato pieces for a heartier texture.

4. 4

   Fry the crispy noodles

   Heat oil to 180°C. Fry a small bundle of dried rice noodles for 15-20 seconds until puffed and crispy. Drain. These become the crunchy topping.

5. 5

   Cook the serving noodles

   Cook flat rice noodles per packet until just tender. Drain and divide among bowls.

6. 6

   Assemble

   Ladle hot broth with pork over the noodles. Top with crispy fried noodles, cilantro, scallions, and bean sprouts. Serve with lime and chili flakes.

Variations

• •

  Thai-Chiang Mai khao soi: coconut milk broth with egg noodles, curry paste, and crispy noodle topping — a related but distinct dish.

• •

  Chicken khao soi: use bone-in chicken thighs instead of pork for a lighter broth.

Storage

Store broth and noodles separately. Broth keeps refrigerated 3 days. Crispy noodles must be fried fresh each time.

Frequently Asked Questions