Khao Soi-Inspired Curry Noodle Soup with Crispy Egg Noodles

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

A rich and aromatic Northern Thai curry noodle soup featuring tender chicken, creamy coconut broth, and crispy egg noodles, balanced with fresh lime and pickled mustard greens. This Thai-inspired noodle recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, egg noodles, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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
• 4 oz egg noodles
• 14 oz coconut milk
• 3 tbsp red curry paste
• 2 medium shallots, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1/2 cup pickled mustard greens, chopped
• 4 lime wedges
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 green onions, sliced
• 1/4 cup cilantro leaves

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 2 thinly sliced shallots, 4 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 2-3 minutes until fragrant and softened but not browned.
2. Step 2: Stir in 3 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 14 oz coconut milk and 3 cups chicken broth, stirring to combine.
3. Step 3: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces. Simmer gently for 20 minutes until chicken is cooked through and flavors meld.
4. Step 4: Meanwhile, cook 4 oz egg noodles according to package instructions until just tender, then drain and set aside.
5. Step 5: In a small skillet, heat 1 tbsp vegetable oil over medium-high heat. Fry a handful of cooked egg noodles in batches for 2-3 minutes until golden and crispy on edges. Drain on paper towels.
6. Step 6: Season the curry broth with 2 tbsp fish sauce and 1 tbsp brown sugar, adjusting to taste.
7. Step 7: To serve, place cooked egg noodles in bowls, ladle the curry and chicken over noodles, then top with chopped 1/2 cup pickled mustard greens, 2 sliced green onions, and 1/4 cup cilantro leaves.
8. Step 8: Garnish with lime wedges for squeezing over the soup just before eating.