Khao Soi-Inspired Coconut Curry Noodles with Green Papaya Salad

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

A vibrant bowl of egg noodles in a fragrant, mildly spicy coconut curry broth paired with a crisp, tangy green papaya salad. This Thai-inspired noodle recipe, ready in about 40 minutes, pairs egg noodles, 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

• 8 oz egg noodles
• 14 oz coconut milk
• 2 tbsp red curry paste
• 12 oz, thinly sliced chicken breast
• 2 small, thinly sliced shallots
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar or brown sugar
• 2 cups, shredded green papaya
• 1 cup, shredded carrots
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh cilantro
• 1/4 cup crushed peanuts
• 1 tsp red chili flakes
• 2 tbsp vegetable oil
• 1/4 cup, optional for garnish shallot crisps

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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: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 small thinly sliced shallots, 3 minced garlic cloves, and 1 tbsp minced fresh ginger, sautéing for 2-3 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 14 oz coconut milk, 2 tbsp fish sauce, and 1 tbsp palm sugar, bringing the mixture to a gentle simmer.
4. Step 4: Add the 12 oz thinly sliced chicken breast to the curry, simmering for 6-8 minutes until cooked through and the sauce thickens slightly.
5. Step 5: Meanwhile, in a medium bowl, combine 2 cups shredded green papaya, 1 cup shredded carrots, 1/2 cup halved cherry tomatoes, 2 tbsp lime juice, 1 tsp red chili flakes, and 1/4 cup chopped fresh cilantro. Toss well to coat and let flavors meld.
6. Step 6: To serve, divide the cooked noodles into bowls. Ladle the chicken coconut curry over the noodles. Top with the green papaya salad, 1/4 cup crushed peanuts, and optional 1/4 cup shallot crisps for crunch.