Sautéed Thai Khao Soi with Coconut Curry Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful northern Thai noodle soup featuring egg noodles in a rich coconut curry broth with tender chicken and pickled mustard greens. This thai-inspired noodles ready in about 40 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 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 pot over medium heat. Add 2 thinly sliced shallots, 3 minced garlic cloves, and 1 tbsp minced ginger, sautéing for 2-3 minutes until fragrant and translucent.
  2. Step 2: Stir in 3 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 1 can (13.5 oz) coconut milk and 3 cups chicken broth, stirring to combine and bring to a gentle simmer.
  3. Step 3: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces. Simmer uncovered for 15 minutes until chicken is cooked through and broth thickens slightly.
  4. Step 4: Meanwhile, cook 8 oz egg noodles in boiling salted water for 4 minutes until tender but firm. Drain and set aside.
  5. Step 5: Stir 2 tbsp fish sauce and 1 tbsp lime juice into the curry broth. Adjust seasoning to taste.
  6. Step 6: Divide cooked egg noodles into bowls and ladle hot coconut curry chicken broth over the noodles. Top each serving with 1/2 cup chopped pickled mustard greens, 1/4 cup fried shallots, 1/4 cup cilantro leaves, and 2 sliced green onions for a fresh finish.

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Frequently asked questions

How long does Sautéed Thai Khao Soi 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 Thai 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 Thai 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 Thai 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 Thai 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.

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