Yellow curry egg noodles, often inspired by the Northern Thai dish khao soi, is a rich, coconut-based noodle soup that balances creamy, spicy, and savory flavors with a satisfying mix of tender and crispy noodles. This version uses easy-to-find ingredients and a simple homemade curry paste, making it a genuinely useful weeknight dinner that tastes like it came from a restaurant. The combination of silky egg noodles, fragrant yellow curry, and crunchy fried noodles on top is what makes it so beloved.
Ingredients
- 2 tablespoons (30 ml) vegetable oil, divided
- 3 tablespoons (45 g) yellow curry paste (store-bought or homemade)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 cups (480 ml) chicken or vegetable broth
- 1 tablespoon (15 ml) fish sauce (or soy sauce for vegetarian)
- 1 tablespoon (15 g) brown sugar
- 1 teaspoon (5 ml) turmeric powder (if using mild curry paste)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 oz (225 g) fresh or dried egg noodles (wide, like lo mein or linguine)
- 1 lime, cut into wedges
- 1/2 cup (20 g) fresh cilantro leaves
- 1/2 cup (40 g) thinly sliced red onion or shallots
- 1/2 cup (50 g) fried shallots (optional, for topping)
- 1/2 cup (50 g) crispy fried noodles (store-bought or homemade, for topping)
Instructions
- Heat 1 tablespoon (15 ml) of the oil in a large pot or Dutch oven over medium heat. Add the yellow curry paste and turmeric (if using) and cook, stirring constantly, for 2 minutes until fragrant. This step blooms the spices and deepens the flavor.
- Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until they are lightly browned on all sides. The chicken does not need to be cooked through yet.
- Pour in the coconut milk and broth, then add the fish sauce and brown sugar. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes, or until the chicken is cooked through and tender. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- While the curry simmers, cook the egg noodles according to the package directions in a separate pot of salted boiling water. Drain and rinse briefly with warm water to stop the cooking and remove excess starch. Set aside.
- For the crispy noodle topping (if not using store-bought), heat the remaining 1 tablespoon (15 ml) of oil in a small skillet over medium-high heat. Add a handful of uncooked egg noodles (about 1/2 cup) and fry for 30-60 seconds, turning once, until golden and puffed. Remove with tongs and drain on paper towels.
- To serve, divide the cooked noodles among four bowls. Ladle the hot curry and chicken over the noodles. Top each bowl with crispy noodles, fried shallots (if using), red onion, and cilantro. Serve immediately with lime wedges on the side.
Tips
- Use full-fat coconut milk for the richest, creamiest sauce. Light coconut milk will make the curry thinner and less luxurious.
- If you can’t find yellow curry paste, use a mix of 1 tablespoon red curry paste and 1 teaspoon turmeric powder. This will give a similar color and a slightly different but still delicious flavor.
- Do not overcook the noodles – they will continue to soften in the hot broth. Cook them until just al dente, and if you’re making ahead, toss them with a little oil to prevent sticking.
- For a vegetarian version, substitute the chicken with firm tofu (pressed and cubed) and use vegetable broth. Add the tofu in step 2 and simmer for 10 minutes instead of 15, as tofu does not need to reach a meat temperature.
Serving Suggestions
Serve this yellow curry egg noodle soup as a main course with a side of fresh cucumber salad or pickled mustard greens to cut through the richness. It also pairs well with a simple Thai-style iced tea or a light lager. For a heartier meal, add extra vegetables like bell peppers or snap peas during the last 5 minutes of simmering.
Variations
- Seafood version: Replace chicken with 1 lb (450 g) of large shrimp, peeled and deveined. Add the shrimp during the last 3-4 minutes of simmering and cook until pink and opaque. Cook to 145°F (63°C) safe minimum (USDA FSIS).
- Beef version: Use thinly sliced beef sirloin instead of chicken. Sear the beef briefly in step 2, then remove it and add back at the end to avoid overcooking. Cook to 145°F (63°C) safe minimum (USDA FSIS) and let rest 3 minutes.
- Vegan version: Use a vegan yellow curry paste (check labels), replace fish sauce with soy sauce or tamari, and use extra-firm tofu or chickpeas for protein. Add a splash of lime juice at the end for brightness.
- Extra spicy: Add 1-2 fresh Thai bird’s eye chilies, sliced, along with the curry paste, or serve with chili oil on the side.
Storage and Reheating
Store leftover curry and noodles separately in airtight containers in the refrigerator for up to 3-4 days. The noodles will absorb liquid and become mushy if left in the broth, so keep them separate. To reheat, warm the curry gently on the stovetop until bubbling, then pour over freshly reheated noodles (microwave or dip in hot water for a few seconds). Add fresh toppings after reheating. You can also freeze the curry (without noodles) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this gluten-free? Yes, use rice noodles or gluten-free egg noodles (check labels) and ensure your curry paste and fish sauce are gluten-free. Replace soy sauce with tamari if needed.
What is the best type of egg noodle to use? Fresh, wide egg noodles (like lo mein or thick wonton noodles) work best because they hold up well in the broth and have a nice chewy texture. If using dried, choose a wide variety and avoid overcooking.
Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Add it during the last 10 minutes of simmering and check that it reaches 165°F (74°C) with a thermometer.
How do I make crispy noodles at home? Simply fry a handful of uncooked egg noodles in hot oil (350°F/175°C) for about 30 seconds until golden. Drain on paper towels. They will crisp up as they cool.
Is yellow curry paste very spicy? It varies by brand, but most yellow curry paste is milder than red or green. If you are sensitive, start with 2 tablespoons and taste before adding more.
Can I add potatoes or other vegetables? Absolutely. Add diced potatoes or carrots along with the chicken in step 2, and they will cook in the simmering curry. Add softer vegetables like bell peppers or spinach in the last 5 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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