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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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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
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Soooo goood! Definitely spicy but I love the heat so that was a bonus. I added in some tofu and bamboo shoots and eyeballed the measurements on the fish sauce, chili sauce, garlic and ginger (you can never have too much of that stuff lol). This recipe is a keeper!
Hi Tina, I’m so glad you liked this soup!
What do you recommend swapping chicken out with if you are vegetarian? Would tofu or any additional vegetables work?
Tofu would be perfect!
AMAZING! I would give this 10 stars if I could! This was so delicious!! I thought my husband was going to eat the entire pot. I was nervous about the fish sauce bc it smells disgusting but I know it’s an essential ingredient to making authentic Asian dishes. I will most definitely be making this again and again! Satisfies the Asian food noodely craving for sure. Didn’t have kaffir lime leaf (lady at Asian grocery said its illegal to sell ??♀️) thanks for this delicious recipe!
Hi Lori! Thank you for the awesome review! I am thrilled that you and your hubby liked this soup so much! I had no idea those lime leaves are illegal to sell. How strange. I see them on Amazon… Well, it’s still good without them!
I made it tonight. Both of my very picky sons loved it! Thanks for this great recipe.
That’s awesome, Monica! How great that your sons loved this soup! Thank you for your review!
I made this last night and it is delicious! My husband thought it was restaurant grade. Wonderful meld of flavor!
Hi Johanna! What a fantastic compliment! Thank you (and your hubby!). I’m so excited that you liked this soup because it was a risk to put it out there with all of my “All American” recipes, lol! Thank you so much for your review!
OMG I literally just finished my bowl … and I am in LOVE! Thank you so much … I looked at other recipes … and yours was the best. I absolutely loved it! thank you thank you! (ps I added corn and yummmmy lol I mean I just love corn .. I added that during the red bell pepper step.
THANKS AGAIN!
Hi Aisha! I’m so glad you took a chance on this recipe! Thank you so much for the feedback and review! P.S., I love corn, too! Lol!
Hi,
Can I use pad thai size rice noodle instead of vermicelli?…would that change the amount of other ingredients/liquid I should use? Also, how would I alter this recipe if I wanted to use Shrimp instead of chicken? Thanks for your time!
I think you could use pad Thai with no alterations. With shrimp, I would add it when you add the noodles, at the end.
Thank you for your reply…I am about to make it tomorrow. According your recipe, I have to use the manual function on the pressure cooker for 9 min when I put the chicken into the broth. But since I am using shrimp instead of chicken And only adding the shrimp with the noodles at the end, I was wondering if I need to still use the pressure cooker? How long would I cook everything for the broth before starting step 2?
Since the veggies need to cook and add their flavor to the sauce, you can pressure cook it for 2 or 3 minutes, just to marry and soften everything. You might be able to just use sauté, but be careful it doesn’t reduce too much.
Thank you!
I have family members who dislike bell pepper. Any suggested substitutions?
You can just omit it and it will be fine. Maybe add a little extra carrot.
Thai restaurants that make red curry in the US throw in bamboo shoots, zucchini, or eggplant to add veggies, so if any of those are OK with your family they might make a good substitute. The shoots are usually in cans and could go in at step 2, whereas the other two should be diced and added either in the first step with the onion or the second step, depending on how well done you and yours like them.
Awesome, Matthew! Thank you so much. Stay warm!
This was REALLY good. I used matchstick cut carrots because that’s what I had – like the way it turned out. Added an additional cup of chicken broth, 2 finely chopped jalapeno peppers and 1/4 teaspoon of cayenne pepper to up the heat a little. Didn’t have the lime leaf, so added the zest from one lime. Garnished with lime wedges and cilantro.
Hi Ted, I’m so glad you liked this soup! Thank you for your review, I appreciate it!
Omg just made this and it’s beyond amazing!!! Wow. I can eat this everyday!!!! I would just add bean sprouts at the end and replace the carrots w matstch stick bag of shredded carrots since the ones I added at the beginning were too soggy.
This recipe is a keeper. Xoxo.