Khao Soi Inspired Coconut Curry Noodle Soup

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 rich and fragrant Northern Thai curry noodle soup featuring tender egg noodles in a creamy coconut broth with a hint of spice and tangy pickled mustard greens. This Thai-inspired soup recipe, ready in about 40 minutes, pairs egg noodles, coconut milk, chicken broth 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.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

8 oz egg noodles
14 oz coconut milk
3 cups chicken broth
3 tbsp red curry paste
1 tsp turmeric powder
4, minced garlic cloves
2, thinly sliced shallots
1/2 cup, chopped pickled mustard greens
1, cut into wedges lime
1/4 cup, chopped cilantro leaves
2 tbsp soy sauce
1 tbsp palm sugar
2 tbsp vegetable oil
1/2 cup, for garnish fried crispy egg noodles
12 oz, boneless, skinless, cut into bite-sized pieces chicken thigh meat

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves and 2 thinly sliced shallots, sautéing for 2 minutes until fragrant and translucent.
Step 2: Stir in 3 tbsp red curry paste and 1 tsp turmeric powder, cooking for 1 minute until aromatic.
Step 3: Pour in 3 cups chicken broth and 14 oz coconut milk, stirring to combine. Bring to a gentle simmer.
Step 4: Add 12 oz chicken thigh pieces, 2 tbsp soy sauce, and 1 tbsp palm sugar. Simmer uncovered for 15 minutes until chicken is tender.
Step 5: Meanwhile, cook 8 oz egg noodles in boiling salted water for 4 minutes until just tender, drain and set aside.
Step 6: To serve, divide noodles into bowls, ladle hot curry broth with chicken over noodles, top with 1/2 cup fried crispy egg noodles, 1/2 cup chopped pickled mustard greens, and sprinkle 1/4 cup chopped cilantro leaves. Serve with lime wedges on the side to squeeze over.