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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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This is absolute delicious! No more driving miles and miles to get good Thai food! Thank you so much for this fabulous recipe!!
Absolutely delicious. Perfect blend of flavours, very authentic. I highly suggest that the noodles be cooked separately and added to the individual bowls upon serving otherwise they become mushy. 5 star all the way!
Just made this last night and the flavor profile is insane! We spend so much on going to Thai restaurants for something of this quality. So tasty, it’s 9am and I’m already wanting to eat my leftovers. Thank you!
I LOVE this recipe so much! I made it 2 days ago and I’m already making it again today because I couldn’t stop thinking about it. I wish I wouldn’t have shared my leftovers with anyone… lol
I also used matchstick carrots which worked really well. And I couldn’t believe how perfectly cooked the chicken was. I’ll never make curry any other way.
Im planning on making this recipe this week, it looks really good! I want to add tofu since I am vegetarian, would you suggest adding it at the beginning with all the other ingredients? Thanks!
Hi, I would add the tofu in Step 2. Then it will cook, but not overcook.
Looooove this recipe! There is entirely too much for us to finish tonight. Does this recipe freeze well? I would really hate for all this beautiful food to go to waste! Thank you!
Hi Madison, I’m so glad you liked it! I haven’t tried freezing it, but why not try?
Amazing soup. I, too, could eat it every day!! Thank you so much!
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.
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.
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.
Thank you, Matthew! I appreciate the review!
Can this be made in a slow cooker/crock pot rather than insta pot? Thank you!
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.
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.
Thank you, Monique! I’m glad you liked it!