Khao Soi-Inspired Coconut Curry Noodles with Crispy Egg Noodles

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

A rich and creamy Northern Thai curry noodle soup featuring tender chicken, coconut milk, and a crispy noodle topping for textural contrast. This Thai-inspired noodle recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, coconut milk, yellow 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
• 14 oz coconut milk
• 3 tbsp yellow curry paste
• 8 oz egg noodles
• 2 medium, thinly sliced shallots
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 3 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/4 cup vegetable oil
• 1/4 cup, chopped fresh cilantro
• 2, sliced green onions
• 1/4 cup, chopped (optional) pickled mustard greens

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves, 1 tbsp grated ginger, and 3 tbsp yellow curry paste; sauté for 2-3 minutes until fragrant, stirring constantly.
2. Step 2: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces and cook for 5 minutes until starting to brown.
3. Step 3: Pour in 3 cups chicken broth and 14 oz coconut milk, stir to combine, then bring to a gentle simmer. Cover and cook for 20 minutes until chicken is tender.
4. Step 4: Meanwhile, cook 8 oz egg noodles in boiling salted water for 3-4 minutes until just tender; drain and set aside.
5. Step 5: In a small skillet, heat remaining 2 tbsp vegetable oil over medium-high heat. Add thinly sliced 2 shallots and fry until crisp and golden brown, about 3-4 minutes. Remove and drain on paper towels.
6. Step 6: Stir 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp sugar into the curry broth. Adjust seasoning to taste.
7. Step 7: To serve, place a nest of cooked egg noodles in each bowl, ladle the curry and chicken over, and top with crispy shallots, 1/4 cup chopped fresh cilantro, 2 sliced green onions, and 1/4 cup chopped pickled mustard greens if using.