Sautéed Chicken Khao Soi with Coconut Curry Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles ready in about 45 minutes pairs chicken thighs, boneless and skinless, egg noodles, (13.5 oz) 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. Step 2: In the same pot, add 2 tbsp red curry paste and cook for 1 minute until fragrant, stirring constantly.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 2 cups chicken broth, stirring to combine. Bring to a gentle simmer.
  4. 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.
  5. 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.
  6. Step 6: Stir 2 tbsp fish sauce and 1 tbsp brown sugar into the curry broth. Adjust seasoning to taste.
  7. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Chicken Khao Soi with Coconut Curry Broth take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Khao Soi with Coconut Curry Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.

Can I substitute ingredients in Sautéed Chicken Khao Soi with Coconut Curry Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken Khao Soi with Coconut Curry Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken Khao Soi with Coconut Curry Broth?

Thai noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes