Khao Soi-Inspired Coconut Curry Noodles with Crispy Chicken

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A comforting Northern Thai noodle soup with rich coconut curry broth, tender chicken thighs, and crispy fried noodles. This Thai-inspired pasta recipe, ready in about 55 minutes, pairs chicken thighs, boneless skin-on, vegetable oil, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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

• 4 pieces (about 1.5 lbs) chicken thighs, boneless skin-on
• 1/4 cup, divided vegetable oil
• 2 tbsp yellow curry powder
• 2 cups coconut milk
• 3 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 8 oz egg noodles
• 4 lime wedges
• 3, thinly sliced scallions
• 1/2 cup, chopped pickled mustard greens
• 1 tsp red chili flakes

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 4 boneless skin-on chicken thighs skin-side down and sear for 5 minutes until golden and crispy, then flip and cook 3 more minutes. Remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp yellow curry powder to the pot. Stir for 1-2 minutes until fragrant.
3. Step 3: Pour in 2 cups coconut milk and 3 cups chicken broth, stirring to combine. Add 2 tbsp fish sauce and 1 tbsp brown sugar.
4. Step 4: Return the chicken thighs to the pot, cover, and simmer gently for 25 minutes until chicken is tender.
5. Step 5: Meanwhile, cook 8 oz egg noodles according to package instructions until al dente, drain and set aside.
6. Step 6: For crispy noodles, heat remaining 2 tbsp vegetable oil in a small skillet over medium-high heat. Add a handful of cooked egg noodles, pressing gently, and fry for 2-3 minutes until golden and crisp. Remove and drain on paper towels.
7. Step 7: Remove chicken from broth, shred or slice, then return to pot.
8. Step 8: To serve, place cooked egg noodles in bowls, ladle the hot coconut curry broth with chicken over noodles. Top with crispy fried noodles, 3 sliced scallions, 1/2 cup chopped pickled mustard greens, a sprinkle of 1 tsp red chili flakes, and lime wedges on the side.