Sautéed Khao Soi Chicken with Coconut Curry Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a rich coconut curry broth, served with egg noodles and topped with crunchy fried shallots and fresh lime. This thai-inspired noodles ready in about 40 minutes pairs chicken thighs, boneless and skinless, egg noodles, (14 oz) coconut milk 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.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb boneless chicken thighs cut into bite-sized pieces and sauté for 5-6 minutes until browned and cooked through, then remove and set aside.
  2. Step 2: In the same skillet, add 2 tbsp vegetable oil and 3 thinly sliced shallots, frying over medium heat for 3-4 minutes until golden and crisp. Remove and drain on paper towels for garnish.
  3. Step 3: Lower heat to medium and add 3 minced garlic cloves and 2 tbsp red curry paste to the skillet, stirring for 1 minute until fragrant.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 2 cups chicken broth, stirring to combine. Add 2 tbsp fish sauce and 1 tbsp brown sugar, simmering for 8-10 minutes until slightly thickened.
  5. Step 5: Meanwhile, cook 8 oz egg noodles in a large pot of boiling salted water for 3-4 minutes until al dente, then drain.
  6. Step 6: Add the cooked chicken back into the curry broth, warming through for 2 minutes.
  7. Step 7: Serve the chicken curry broth over the egg noodles, topped with crispy shallots, 1/4 cup chopped cilantro, 2 sliced green onions, and lime wedges on the side for squeezing.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Khao Soi Chicken 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 Khao Soi Chicken 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 Khao Soi Chicken 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 Khao Soi Chicken 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.

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