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!
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This Instant Pot Red Curry Coconut Curry Soup has amazing Asian flavor! And noodles! It tastes every bit as good as it looks! Not too Spicy, or spice it up to your liking. The chicken makes this a hearty soup.
- 2 Tbsp Oil (neutral, like canola, sunflower)
- 1 smal Sweet Onion, diced
- 1 cup Carrots, diced (about 2 carrots)
- 1/4 cup Red Curry Paste* (I use Thai Kitchen)
- 5 cloves Garlic, minced
- 1 1/2 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)
- 1/2 tsp Kosher Salt
- 1 Bay Leaf
- 1 Kaffir Lime Leaf (optional)
- 1 1/2 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).
- 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)
- 1/3 cup Cilantro Leaves, chopped
- (1) 6oz pkg Thin Rice Noodles (Vermicelli)
- Cilantro, Onion Slices
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.
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.
*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)!
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