This post may contain affiliate links. Please read our disclosure policy.
Super flavorful Instant Pot Coconut Red Curry Noodle Soup combines my two favorite things about an Asian soup – A delicious broth, and a bowl full of noodles! Get out your chopsticks and a spoon, you will love this soup! Pressure cooking the broth, with all of the tasty ingredients assures that this soup will be a flavor packed favorite!
Instant Pot Coconut Red Curry Noodle Soup
There are many ways you can go when looking for an Asian soup to make. There are crossover recipes, that combine elements from different cultures, and there are the specific recipes that are Thai, Japanese, Chinese, Indian, and so on.
This Instant Pot Coconut Red Curry Noodle Soup is a crossover for sure. I took some of my favorite ingredients and created a soup that tastes amazing!
There are several ingredients, and I tried to use only the ones you can find in a grocery store. Some of the optional ingredients may not be as readily available, but I have made this recipe without them and it still comes out very delicious.
Though there are several ingredients, it is not that difficult to make. I divided the recipe into steps to help guide you along. Enjoy!
If you love soups, check out my New e-cookbook “For the Love of Soup”
Containing 25 delicious soups, such as Instant Pot Coconut Red Curry Noodle Soup, that you can make in your electric pressure cooker. Featuring 6 new soup recipes!
French Onion
Lentil with Bacon
Chicken Tortilla
Vegetable Tortellini
And more…
You Might Also Like
Instant Pot Sweet Potato Kale Soup
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Beef Barley Vegetable Soup
Sandy’s Instant Pot Beef Stew
Instant Pot Ham Hock and Bean Soup
Instant Pot Red Curry Coconut Noodle Soup
Ingredients
STEP 1
- 2 Tbsp Oil (neutral, like canola, sunflower)
- 1 smal Sweet Onion, diced
- 1 cup Carrots, diced (about 2 carrots)
- ¼ cup Red Curry Paste* (I use Thai Kitchen)
- 5 cloves Garlic, minced
- 1 ½ Tbsp Fresh Ginger, grated
- 5 cups Chicken Broth (low sodium)
- 1 Tbsp Fish Sauce
- 2 Tbsp Thai Sweet Chili Sauce
- 2 tsp Soy Sauce (low sodium)
- ½ tsp Kosher Salt
- 1 Bay Leaf
- 1 Kaffir Lime Leaf (optional)
- 1 ½ lbs Chicken, leave pieces whole, unless you have a very thick breast, then cut in half (I like to mix thighs and breasts, skinless/boneless).
STEP 2
- 1 Red Bell Pepper, seeded & sliced in 2” strips
- 7 Thai Basil Leaves, chopped
- 1 Tbsp Brown Sugar
- 1 Tbsp Fresh Lime Juice
- (1) 14oz can Coconut Milk (full fat)
- ⅓ cup Cilantro Leaves, chopped
- (1) 6oz pkg Thin Rice Noodles (Vermicelli)
GARNISH
- Cilantro, Onion Slices
Instructions
STEP 1
- Turn on the Sauté function. When display reads “Hot” add the oil.
- Add the onion and carrots. Cook until vegetables are tender, stirring occasionally.
- Add the red curry paste, garlic, and ginger. Cook, stirring constantly, for 1 minute.
- Add broth, fish sauce, sweet chili sauce, soy sauce, salt, and bay leaf. Stir.
- Let the broth mixture heat up, then add the chicken pieces.
- Place the lid on the pot and set the Steam Release Knob to Sealing position.
- Cancel the Sauté function.
- Press the Pressure Cook/Manual button, or dial. Use the + or - button or dial to select 9 minutes (High pressure).
- When cook cycle ends, let pot naturally release pressure for 10 minutes. Then do a controlled Quick Release of the remaining pressure by turning the knob to Venting (or push the button on the Ultra) in short bursts at first, to make sure no soup comes out with the steam.
- When the pin in the lid drops. Open and stir the soup.
- Remove the chicken pieces to a plate, using tongs, and set aside.
STEP 2
- Turn the pot off, and turn on the Sauté feature again.
- Add the red bell pepper, basil leaves, brown sugar, lime juice, coconut milk, and cilantro leaves. Stir.
- Add the rice noodles and submerge them. Place a lid (the glass lid, or the IP lid, on Venting) on the pot and let it come to a simmer.
- Meanwhile, shred the chicken.
- When the noodles have softened, about 3-5 minutes, remove lid and add the shredded chicken back in. Stir well and serve.
- Garnish as desired.
Notes
everything you will need to make this soup. It makes
the process go smoothly, and you will have everything
you need at your fingertips! I do this whenever I make a
soup or recipe with several ingredients. *How much curry paste you use depends on how spicy,
and which brand you use. I like Thai Kitchen for milder,
Mae Ploy for SPICY (Mae Ploy is very spicy, so use half or
less. You can add more later)!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE This Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Wow! This recipe was great. I added in an extra tablespoon of fish sauce and it wa a perfect. I also cooked the noodles separately, since I knew we would have leftovers.
FANTASTIC recipe!
I know this is an old post but I wanted to tell you I think this is the best thing I have ever made. My whole family loved it. I used tofu instead of chicken and wegmans thai broth. It was amazing. My family was begging me to make it again. It really tastes like Thai take out.