Sautéed Khao Soi Chicken with Coconut Curry Broth

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

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 noodle recipe, ready in about 40 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 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.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 8 oz egg noodles
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 3 medium shallots, thinly sliced
• 1, cut into wedges lime
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 4 tbsp vegetable oil
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1/4 cup, chopped cilantro leaves
• 2, sliced green onions

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 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.