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15 Minute Khao Soi: Thai Coconut Curry Chicken Noodle Soup Recipe

Posted February 16, 2019 by Stephanie
khao soi thai coconut curry noodle soup | i am a food blog

Ever since I bought a little package of Thai red curry paste, I’ve been red currying all the things. I’ve done red curry potatoes, red curry chickpeas, and even red curry dipping sauce for fries. I’m surprised that Mike and I aren’t red from all the red curry paste we’ve been eating. I can’t get over how good it is. And really, it’s so much easier opening a package than getting out a mortar and pestle to make curry paste from scratch.

The funny thing is, I really like making things from scratch. So why is it that when there’s a convenient alternative, I go for the alternative? Is it a metaphor for my life?! Do I always take the easy way out but profess to try do do difficult things? The thing is, I kinda think it’s true. I am not the greatest when I’m learning new things. I always complain and it’s a real pain for me (and everyone around me) when I’m trying to learn a new skill.

Speaking of skills, Mike and I have been doing a lot of logic puzzles lately. We got into them a couple of years ago and did them all the time but after a while we stopped. When we first started I was a whiney mess, complaining about how difficult they were. But after I got the hang of it, I came to love logic puzzles. There’s something very satisfying about them. Anyway, I guess in a round about way I’m saying, it’s good to do hard things and learn new things and basically live life instead of just coasting.

Not that I’m against coasting. I mean, this was one of those mindless recipes where you throw everything in a pot, set it and forget it. Sometimes it’s just what you need, I guess.

Anyway, we crushed this bowl: it was spicy and creamy and full of the good stuff. The chicken is tender and hearty, the noodles chewy, the lime bright and fresh. And while the egg ribbons and crunchy bits are completely optional, they add a lot of textural and taste contrast too. Maybe if you’re looking to do something new, give egg ribbons a try if you haven’t. They’re really simple but so satisfying. Should I put up a quick tutorial?

Hope you guys are having an awesome weekend so far :)

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

khao soi thai coconut curry noodle soup | i am a food blog

15 Minute Khao Soi: Thai Coconut Curry Chicken Noodle Soup Recipe
serves 2


  • 2 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 1-2 tablespoons red curry paste
  • 1/2 inch piece ginger, thinly sliced
  • 2 cloves garlic, crushed
  • 1 large chicken breast
  • 1 tablespoon fish sauce, or to taste
  • 1 tablespoon light brown sugar, or to taste
  • 2 portions egg or ramen noodles
  • sliced shallots
  • lime wedges
  • cilantro

Optional Toppings:

  • egg ribbons
  • crispy wonton strips

In the Instant Pot insert, add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, slice the shallots, cut the lime, and wash the cilantro. If you’re using any extra toppings, prep them now. Cook and drain your noodles and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Stir the fish sauce and brown sugar into the soup. Taste the soup and adjust the seasoning with fish sauce, sugar, and curry paste if needed, then divide evenly between the two bowls.

Finish with lime and cilantro and enjoy!

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken breast to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken breast. Continue with the remaining steps.

25 Comments

  1. Kyle says:

    This is pretty similar to the red curry ramen posted a few weeks back, right?

    1. Stephanie says:

      hi kyle,
      absolutely, but without the sesame paste, mushrooms and peppers :)

  2. This looks really good! I love all things red curry and this fits my need for weeknight instant pot dinners that are boyfriend approved as well. Thanks!

    1. Stephanie says:

      hope you get to give it a try odessa! :)

  3. Alyssa says:

    I love all these flavors, and of course noodles are always good ;). Can’t wait to try on a cold night!

    1. Stephanie says:

      :) these guys are perfect for a cold night!

  4. Krysty says:

    I’m new to your blog and everything looks really delicious. I wanted to ask, if I were to double the recipe how would that effect cook time?

    1. Stephanie says:

      hi krysty,
      you don’t need to change the cooking time if you’re using an instant pot. if you’re doing it on the stove, it might need a bit more time, add an extra 5 minutes and start checking from there :)

  5. Val says:

    This is no Khao Doing, because the curry paste we use is totally different. However, it is a good try.

  6. Mel says:

    Can you substitute chicken thighs for the breast? How would the cooking time change?

    1. Stephanie says:

      hi mel,
      you can use chicken thighs. in the instant pot, the time won’t change, for the stove, you might want to add a couple of minutes :)

  7. Hubs says:

    That was super tasty and easy. I used shrimp instead of chicken and added some mung bean sprouts for the crunch. Thanks for sharing the recipe.

    1. Stephanie says:

      yay! shrimp was a good choice. imagine chicken and shrimp together?! so good :)

  8. Melissa says:

    Egg ribbons?

    1. Melissa says:

      Never mind, I googled it….should’ve tried that first!

  9. Anna says:

    Please do a tutorial for egg ribbons. I googled and the first hit is a person with a really strong desire to know how to make them, its the best read.

    1. Stephanie says:

      i’ll do it this month for sure :)

  10. Amanda says:

    This was very tasty! I doubled everything else, but just used one can of coconut milk, so my broth was probably a little thinner. My family loved this. This is the fourth ramen soup recipe I’ve tried in the Instant Pot, and it was unanimously voted the winner. Thanks for a great recipe!

    1. Stephanie says:

      yay so happy your family loved it! warms my heart :)

  11. Vy says:

    This is probably the tastiest thing I’ve made in my Instant Pot! I used chicken thighs instead and it came out AMAZING! Do you have recommendations on what wonton strips to buy? Had to skip this topping since I didn’t have time to go to the Asian market. Thanks for posting this awesome recipe!

    1. Stephanie says:

      hi vy,
      yay!! chicken thighs are the best! it’s so funny, if i make stuff with breasts, people want to use thighs; if i use thighs, people always ask about breasts LOL

      as for wonton strips, i just deep fried wonton skins in a tiny bit of oil. any brand of wonton skins will do. if you want to go with a store bought crunchy, you can go with some of those deep fried noodles they sell too :)

  12. MattSNZ says:

    Just made this, subbing in thighs because deliciousness. It was excellent, even my relatively picky 2 year old destroyed her share and was drinking the leftover broth from her bowl!

    1. Stephanie says:

      hey matt!
      so awesome that you guys liked it. so cute that your daughter finished off the broth too! :)

  13. Gardenia says:

    This looks delicious. If I wanted to double up the recipe do I cook for 10min and double the recipe?

    1. Stephanie says:

      hi gardenia,
      yes, you can definitely!

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khao soi thai coconut curry noodle soup | i am a food blog