Sautéed Thai Khao Soi Curry Noodles with Crispy Chicken

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

A rich and fragrant Northern Thai coconut curry noodle soup featuring tender chicken thighs, crispy chicken skin, and a vibrant blend of spices served over egg noodles. This Thai-inspired noodle recipe, ready in about 50 minutes, pairs chicken thighs, boneless and skin-on, 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.

Ingredients

• 1 lb chicken thighs, boneless and skin-on
• 8 oz egg noodles
• 1 1/2 cups coconut milk
• 3 tbsp red curry paste
• 3 medium shallots, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 3 cups chicken broth
• 4 tbsp vegetable oil
• 1/2 cup pickled mustard greens, chopped
• 1/4 cup green onions, sliced
• 1/4 cup fried crispy shallots
• 1/4 cup fresh cilantro leaves

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Instructions

1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium-high heat and add 1 lb chicken thighs skin side down. Cook for 5-6 minutes until the skin is golden brown and crispy, then flip and cook for another 3 minutes; remove chicken and set aside.
2. Step 2: In the same pot, reduce heat to medium, add 1 tbsp vegetable oil, 3 tbsp red curry paste, 3 thinly sliced shallots, 4 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 2-3 minutes until fragrant and the curry paste darkens slightly.
3. Step 3: Stir in 1 tsp turmeric powder, then pour in 1 1/2 cups coconut milk and 3 cups chicken broth. Bring the mixture to a simmer.
4. Step 4: Add the crispy chicken thighs back into the curry broth, cover, and simmer gently for 20 minutes until chicken is tender.
5. Step 5: Meanwhile, bring a large pot of salted water to a boil. Add 8 oz egg noodles and cook for 4-5 minutes until just tender. Drain and divide noodles into 4 bowls.
6. Step 6: Remove chicken from the pot and shred into bite-sized pieces, discarding bones if any, then return shredded chicken to the curry broth. Season with 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp brown sugar. Stir well and simmer for 2 minutes.
7. Step 7: Ladle the curry and chicken over the noodles in each bowl. Top each serving with 1/2 cup pickled mustard greens, 1/4 cup sliced green onions, 1/4 cup fried crispy shallots, and 1/4 cup fresh cilantro leaves for a burst of flavor and texture.