Khao Soi-Inspired Coconut Curry Chicken Noodle Soup

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Northern Thai-style coconut curry soup with tender chicken, egg noodles, and a vibrant blend of spices and lime. This Thai-inspired soup recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 520 cal/serving

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Ingredients

1 lb, cut into bite-sized pieces boneless skinless chicken thighs
3 tbsp red curry paste
13.5 oz can coconut milk
4 cups chicken broth
8 oz yellow egg noodles
2 tbsp fish sauce
1 tbsp brown sugar
2, thinly sliced shallots
2 tbsp lime juice
1/4 cup chopped fresh cilantro
1/4 cup, chopped (optional) pickled mustard greens
2 tbsp (for garnish) crispy fried shallots
2 tbsp vegetable oil
2 tbsp (for garnish) chopped green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp red curry paste and sauté for 1-2 minutes until fragrant and oil begins to separate.
Step 2: Add 1 lb bite-sized chicken thigh pieces and cook, stirring, for 5 minutes until chicken is no longer pink.
Step 3: Pour in 13.5 oz can coconut milk and 4 cups chicken broth, stirring to combine. Bring to a gentle simmer.
Step 4: Stir in 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 thinly sliced shallots. Simmer uncovered for 20 minutes until chicken is tender and flavors meld.
Step 5: While the soup simmers, cook 8 oz yellow egg noodles in boiling salted water for 4-5 minutes until just tender. Drain and set aside.
Step 6: Remove soup from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro for brightness.
Step 7: To serve, divide the noodles among bowls and ladle the hot coconut curry chicken soup over them.
Step 8: Garnish each bowl with 2 tbsp crispy fried shallots, 2 tbsp chopped green onions, and 1/4 cup chopped pickled mustard greens if using, adding a crunchy, tangy contrast.