Sautéed Chicken Khao Soi with Coconut 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.

Tender chicken simmered in a rich, aromatic coconut curry broth inspired by Northern Thai flavors, served over egg noodles and topped with crispy shallots. 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 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

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Ingredients

1 lb chicken thighs, boneless and skinless
8 oz egg noodles
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
2 cups chicken broth
3 shallots, thinly sliced
3 tbsp vegetable oil
2 tbsp fish sauce
1 tbsp brown sugar
4 lime wedges
1/4 cup fresh cilantro leaves
1/2 cup pickled mustard greens
1/4 cup chopped scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 thinly sliced shallots and sauté for 5 minutes until golden and crisp; remove and set aside for garnish.
Step 2: In the same pot, add 2 tbsp red curry paste and cook for 1 minute until fragrant, stirring constantly.
Step 3: Pour in 1 can (13.5 oz) coconut milk and 2 cups chicken broth, stirring to combine. Bring to a gentle simmer.
Step 4: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces. Simmer for 20 minutes until chicken is cooked through and tender.
Step 5: Meanwhile, bring a large pot of salted water to boil. Cook 8 oz egg noodles for 4-5 minutes until just tender, then drain.
Step 6: Stir 2 tbsp fish sauce and 1 tbsp brown sugar into the curry broth. Adjust seasoning to taste.
Step 7: To serve, place cooked noodles in bowls, ladle the chicken curry broth over, then top with reserved crispy shallots, 1/2 cup pickled mustard greens, 1/4 cup chopped scallions, and 1/4 cup fresh cilantro leaves. Serve with lime wedges on the side for squeezing.