Northern Thai Khao Soi with Crispy Egg Noodles and Curry Broth

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich northern Thai coconut curry soup featuring tender chicken, soft and crispy egg noodles, topped with pickled mustard greens and fresh herbs. This Thai-inspired soup recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, egg noodles, fresh, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb chicken thighs, boneless and skinless
8 oz egg noodles, fresh
1 can (14 oz) coconut milk
3 tbsp red curry paste
2 medium shallots, thinly sliced
4 garlic cloves, minced
1 tbsp ginger, minced
4 cups chicken broth
2 tbsp fish sauce
1 tsp turmeric powder
1/2 cup pickled mustard greens, chopped
4 lime wedges
1/4 cup fresh cilantro leaves
2 fresh green onions, sliced
1 cup oil for frying
1 tsp sugar
to taste salt

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 2 sliced shallots, 4 minced garlic cloves, and 1 tbsp minced ginger; sauté for 2-3 minutes until fragrant and translucent.
Step 2: Stir in 3 tbsp red curry paste and 1 tsp turmeric powder; cook for 1 minute until aromatic. Add 1 can (14 oz) coconut milk and 4 cups chicken broth; bring to a simmer.
Step 3: Add 1 lb chicken thighs cut into bite-sized pieces, 2 tbsp fish sauce, 1 tsp sugar, and salt to taste; simmer gently for 20 minutes until chicken is tender.
Step 4: While the curry simmers, bring a large pot of salted water to a boil. Cook 8 oz fresh egg noodles for 2-3 minutes until just tender, then drain.
Step 5: Heat 1 cup oil in a deep skillet over medium-high heat. Fry a small handful of the cooked egg noodles for 1-2 minutes until golden brown and crispy; drain on paper towels.
Step 6: Divide the remaining soft noodles between four bowls. Ladle the hot chicken curry broth and pieces over noodles.
Step 7: Top each bowl with crispy noodles, 1/2 cup chopped pickled mustard greens, 1/4 cup fresh cilantro leaves, and 2 sliced green onions.
Step 8: Serve with 4 lime wedges to squeeze over before eating for a bright finish.