Spicy Khao Soi Curry Noodle Soup with Crispy Shallots

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

A rich Northern Thai curry noodle soup featuring tender chicken, egg noodles, and a spicy coconut broth topped with crispy fried shallots. This Thai-inspired noodle recipe, ready in about 45 minutes, pairs chicken thighs, 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 boneless, skinless, cut into bite-sized pieces chicken thighs
• 8 oz egg noodles
• 2 cups coconut milk
• 3 tbsp red curry paste
• 3 cups chicken broth
• 2 tbsp fish sauce
• 1 tsp turmeric powder
• 3 minced garlic cloves
• 4 thinly sliced shallots
• 1/4 cup vegetable oil
• for serving lime wedges
• 1/4 cup chopped fresh cilantro
• 1/2 cup chopped (optional) pickled mustard greens

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 pot over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Stir in 3 tbsp red curry paste and 1 tsp turmeric powder, cooking for 2 minutes to release aromas.
2. Step 2: Add 1 lb bite-sized chicken thigh pieces and cook until lightly browned, about 4-5 minutes. Pour in 3 cups chicken broth and 2 cups coconut milk, bringing to a simmer. Simmer uncovered for 15 minutes until chicken is tender.
3. Step 3: While the soup simmers, heat remaining 2 tbsp vegetable oil in a small skillet over medium-high heat. Add 4 thinly sliced shallots and fry, stirring frequently, until golden brown and crispy, about 5 minutes. Remove and drain on paper towels.
4. Step 4: Cook 8 oz egg noodles in boiling water for 3-4 minutes until just tender, then drain.
5. Step 5: To serve, divide noodles among bowls, ladle hot curry broth with chicken over the top, and garnish with crispy shallots, 1/4 cup chopped fresh cilantro, lime wedges, and 1/2 cup chopped pickled mustard greens if using.