Imagine a steaming bowl of pure culinary bliss that transports you straight to the vibrant streets of Thailand - without leaving your kitchen! This Instant Pot Coconut Red Curry Noodle Soup is your ticket to an explosive flavor adventure that's ready in just 30 minutes. Whether you're a busy professional craving authentic taste or a home cook looking to impress, this recipe promises to revolutionize your weeknight dinner routine with its creamy, aromatic, and utterly irresistible profile.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon red curry paste
- 1 can coconut milk
- 4 cups vegetable broth
- 8 oz rice noodles
- 1 bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by slicing bell pepper, measuring out snap peas, and having rice noodles ready.
- Turn Instant Pot to Sauté mode and add red curry paste. Stir and cook for 1-2 minutes until fragrant, allowing paste to bloom and release its aromatic oils.
- Pour in coconut milk and vegetable broth, whisking thoroughly to combine and ensure curry paste is fully incorporated without lumps.
- Add sliced bell peppers and snap peas to the liquid mixture. Close Instant Pot lid, set valve to sealing position, and select Manual/Pressure Cook for 3 minutes.
- Once cooking cycle completes, perform a quick release of pressure by carefully turning the valve to venting position.
- Open lid and add rice noodles directly into the hot liquid. Let noodles sit and cook for 3-4 minutes until they become tender and absorb the curry broth.
- Stir gently to ensure noodles are evenly distributed and fully cooked.
- Ladle soup into serving bowls, garnish generously with fresh chopped cilantro.
- Serve immediately while hot, optionally with extra lime wedges or sriracha sauce on the side.
Tips
- Curry Paste Power: Choose a high-quality red curry paste for the most authentic flavor. Thai brands like Maesri or Mae Ploy offer the most genuine taste.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure a smooth, well-integrated base for your soup.
- Noodle Perfection: Don't overcook rice noodles - they'll continue to soften in the hot broth after cooking. Aim for a slightly firm texture.
- Customize Your Heat: Adjust the amount of curry paste to control spice levels. Start conservatively and add more if desired.
- Fresh is Best: Use fresh cilantro and consider adding lime wedges for a bright, zesty finish that elevates the entire dish.
- Protein Options: Feel free to add tofu, chicken, or shrimp for extra protein and variety.
- Storage Tip: This soup is best enjoyed fresh, but can be refrigerated for 1-2 days. Noodles may absorb more liquid, so you might need to add extra broth when reheating.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 0mg
