Khao Soi-Inspired Coconut Curry Chicken Soup

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A fragrant Northern Thai curry noodle soup featuring tender chicken in a rich coconut broth with a hint of spice. This Thai-inspired soup recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, egg noodles, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 8 oz egg noodles
• 14 oz coconut milk
• 2 tbsp red curry paste
• 3 cups chicken broth
• 2 medium shallots, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 2 green onions, sliced
• 1/4 cup pickled mustard greens, chopped
• 1/2 cup fried crispy noodles
• 1/4 cup cilantro leaves

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 2 thinly sliced shallots, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 2-3 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 14 oz coconut milk and 3 cups chicken broth, stirring to combine.
3. Step 3: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces. Bring the soup to a gentle simmer, cover, and cook for 20 minutes until the chicken is tender.
4. Step 4: Meanwhile, cook 8 oz egg noodles in a large pot of boiling salted water for 3-4 minutes until just tender, then drain.
5. Step 5: Season the soup with 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Taste and adjust seasoning.
6. Step 6: To serve, divide the cooked noodles into bowls and ladle the hot curry chicken soup over them. Garnish each bowl with 1/4 cup chopped pickled mustard greens, 1/4 cup cilantro leaves, 2 sliced green onions, and 1/2 cup fried crispy noodles for texture and brightness.