Khao Soi-Inspired Coconut Curry Noodle Soup

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

A rich and aromatic Northern Thai curry noodle soup featuring tender chicken and egg noodles, brightened with pickled mustard greens and fresh lime. This Thai-inspired soup recipe, ready in about 40 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 480 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
• 1 can (13.5 oz) coconut milk
• 3 tbsp red curry paste
• 3 cups chicken broth
• 1/2 cup pickled mustard greens, chopped
• 3 shallots, thinly sliced
• 4 lime wedges
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1/4 cup cilantro leaves, chopped
• 1 tsp crushed chili flakes

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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 oily.
2. Step 2: Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces to the pot and cook for 4-5 minutes until the chicken is lightly browned.
3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 3 cups chicken broth, stirring to combine. Bring to a gentle simmer and cook for 15 minutes until the chicken is tender.
4. Step 4: While the soup simmers, cook 8 oz egg noodles in boiling salted water for 3-4 minutes until just tender, then drain.
5. Step 5: Stir 2 tbsp fish sauce and 1 tbsp brown sugar into the soup. Adjust seasoning to taste.
6. Step 6: Divide cooked noodles into bowls, ladle the hot coconut curry soup with chicken over the noodles.
7. Step 7: Top each bowl with 1/2 cup chopped pickled mustard greens, 3 thinly sliced shallots, 1/4 cup chopped cilantro, and a sprinkle of 1 tsp crushed chili flakes.
8. Step 8: Serve immediately with 4 lime wedges on the side to squeeze over the soup for brightness.