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
This Instant Pot Coconut Red Curry Noodle 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)
- 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).
- 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)
- 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.
Pro Tip: First, prepare all of the produce and gather
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)!
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.
Kim
Amazing soup. I, too, could eat it every day!! Thank you so much!
Matthew Harper
I've made this twice now, and both times it was great. It really nails the satisfying complex flavor of a restaurant red curry, while also being pretty simple to make.
The second time I made it my wife suggested jasmine rice instead of noodles. I cooked the rice first, separately, in the instant pot. Do you think it would be possible to incorporate the cooking of the rice with the dish? I know rice soaks up liquid and takes a lot longer to cook than noodles usually, so I'm not sure about changing the cook time.
Sandy
Hi Matthew, I think the best way to do this would be pot-in-pot. Add the rice and water to a pan, set on a trivet that you put in the pot over the chicken. The trivet should be a tall legged one. See my recipe for Korean Beef - Bulgogi, it shows more detail. Then I would shorten the Natural release time by about 5 minutes. Jasmine or white rice is good.
Matthew Harper
Thank you Sandy! We are making this again tonight, adding mushrooms in step 2 (we both love mushrooms). I made jasmine rice ahead of time again. We'll probably invest in a tall trivet at some point in the future so we can do pot-in-pot.
For some reason I can't interact with the recipe rating star widget on Chrome, otherwise I'd give this recipe 5 stars! With the polar vortex freezing so much of the US right now, it's time for piping hot bowls of soup and this is so good.
Sandy
Thank you, Matthew! I appreciate the review!
Whitney
Can this be made in a slow cooker/crock pot rather than insta pot? Thank you!
Sandy
I think so, though haven't tried it. I would do the sautéing on the stove, then add to slow cooker. Cook about 2-3 hours on high. Then add the noodles and cook until soft.
Monique
This was delicious -- probably the best thing I've made in the instant pot to date! I used partially frozen chicken, cooked 10 minutes, and natural release for 20 min (only because we got busy with our 3 month old). It still turned out perfectly. I also used Aroy-D red curry paste, which has a great kick to it. We also cooked the noodles separately because I find that it's nicer to have freshly cooked noodles with leftovers. I can't wait to eat the leftovers tomorrow.
Sandy
Thank you, Monique! I'm glad you liked it!
Tina
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!
Sandy
Hi Tina, I'm so glad you liked this soup!
Prerana Jasti
What do you recommend swapping chicken out with if you are vegetarian? Would tofu or any additional vegetables work?
Sandy
Tofu would be perfect!
Lori
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!
Sandy
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!