Khao Soi-Inspired Coconut Curry Noodle Soup with Green Papaya Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A fragrant Northern Thai coconut curry noodle soup paired with a refreshing green papaya salad that balances spice and tang. This thai-inspired soups ready in about 45 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.

Ingredients

• 8 oz egg noodles
• 2 cups coconut milk
• 3 cups chicken broth
• 3 tbsp red curry paste
• 1 lb, cut into bite-size pieces chicken thighs, boneless and skinless
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 2 cups, shredded green papaya
• 1 cup, shredded carrots
• 2 small, thinly sliced shallots
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, chopped roasted peanuts
• 1/4 cup, chopped cilantro leaves
• 2 tbsp vegetable oil
• 3 minced garlic cloves
• 1 tbsp yellow curry powder
• 1/2 cup, halved sugar snap peas
• 1 tsp, optional red chili flakes

Instructions

1. Step 1: Bring a large pot of water to a boil. Add 8 oz egg noodles and cook for 4-5 minutes until just tender, then drain and set aside.
2. Step 2: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves and 3 tbsp red curry paste, sauté for 2 minutes until fragrant.
3. Step 3: Add 1 lb chicken thighs cut into bite-size pieces and cook for 5 minutes until no longer pink.
4. Step 4: Stir in 2 cups coconut milk, 3 cups chicken broth, 1 tbsp yellow curry powder, 2 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a simmer and cook for 15 minutes until chicken is tender and broth is aromatic.
5. Step 5: While soup simmers, prepare the green papaya salad: Combine 2 cups shredded green papaya, 1 cup shredded carrots, 2 thinly sliced shallots, 1/2 cup halved cherry tomatoes, 2 tbsp lime juice, and 1 tsp red chili flakes (if using). Toss well.
6. Step 6: Add 1/2 cup halved sugar snap peas to the soup and simmer for 3 more minutes.
7. Step 7: To serve, place a portion of noodles in each bowl, ladle the hot curry broth and chicken over the noodles, then top with chopped 1/4 cup roasted peanuts and 1/4 cup cilantro leaves. Serve green papaya salad alongside.