Khao Soi-Inspired Coconut Curry Noodle Soup with Crispy Egg Noodles

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

A rich and fragrant Northern Thai coconut curry noodle soup featuring tender chicken, vibrant spices, and a contrast of soft and crispy noodles. This Thai-inspired soup recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, coconut milk, red curry paste 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
• 2 cups coconut milk
• 3 tbsp red curry paste
• 2 medium shallots, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 cups chicken broth
• 8 oz egg noodles, fresh or dried
• 4 lime wedges
• 1/2 cup pickled mustard greens, chopped
• 1/4 cup cilantro leaves
• 1/4 cup vegetable oil
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 1 tsp turmeric powder
• 1 tsp chili flakes

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Instructions

1. Step 1: Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add 2 thinly sliced shallots, 4 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 2-3 minutes until fragrant and softened.
2. Step 2: Stir in 3 tbsp red curry paste and 1 tsp turmeric powder; cook for 1 minute until aromatic. Pour in 2 cups coconut milk and 3 cups chicken broth, whisking to combine.
3. Step 3: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces, 1 tbsp brown sugar, and 2 tbsp fish sauce. Simmer gently for 20 minutes until the chicken is cooked through and tender.
4. Step 4: While the soup simmers, bring a separate pot of salted water to a boil. Add 8 oz egg noodles and cook according to package instructions until soft but firm; drain and set aside.
5. Step 5: Heat the remaining 2 tbsp vegetable oil in a small skillet over medium-high heat. Add a handful of cooked egg noodles and fry until edges become golden and crispy, about 3 minutes per side. Remove and drain on paper towels.
6. Step 6: To serve, portion the cooked egg noodles into bowls, ladle the coconut curry soup with chicken over the noodles, and top with crispy fried noodles.
7. Step 7: Garnish each bowl with 1/2 cup chopped pickled mustard greens, 1/4 cup fresh cilantro leaves, 1 tsp chili flakes, and a lime wedge for squeezing over. Enjoy the layers of texture and flavor.