Instant Pot Red Curry Vegetable Noodle Soup
A gently sweet and mildly spicy Thai-style vegetable soup made right in your Instant Pot. Add cooked chicken or diced tofu for a dose of protein.
Recipe source: Dinner in an Instant
Recipe source: Dinner in an Instant
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Instant Pot Red Curry Vegetable Noodle Soup
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 bunch baby bok choy, white stems separated from green leaves
2 tablespoons safflower or olive oil
1 small onion, diced
2 garlic cloves, minced
1 tablespoons grated peeled fresh ginger
2 tablespoons red curry paste
1 small sweet potato, peeled and cut into 1-inch pieces
1 quart vegetable stock
2 teaspoons fish sauce
2 teaspoons dark brown sugar
1 - 13-ounce can full-fat coconut milk
1/2 teaspoon kosher salt, plus more to taste
8 ounces vermicelli rice noodles
2 limes, 1 juiced and 1 cut into wedges
1/4 cup coarsely chopped fresh cilantro, for garnish
Directions
- Slice the bok choy stems into ½-inch pieces. Slice the leaves into 1-inch pieces. Set aside.
- Using the sauté function, heat the oil in the Instant Pot. Add the onion, garlic, ginger and curry paste; cook until fragrant, 1 to 2 minutes. Add the sweet potato and the white stems of the bok choy, along with the stock. Bring to a simmer and add the fish sauce and brown sugar, stirring until the sugar dissolves, about 1 minute.
- Stir in the coconut milk and salt; cover and cook on high pressure for 15 minutes.
- Meanwhile, cook the vermicelli noodles according to the package directions.
- Release the pressure manually. Remove the lid and stir in the bok choy greens until wilted. Add the lime juice and more salt to taste.
- Divide the noodles among the individual bowls and ladle the soup on top, garnishing with cilantro and lime wedges.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Baby Bok Choy, 0.5 Pound
$3.00 avg/ea$5.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Yellow Onions, 0.5 Pound
Huge Deal
$0.90 avg/ea was $1.15 avg/ea$1.79/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Thai Kitchen Red Curry Paste, 4 Ounce
$6.79$1.70/oz
Bulk Jewel Yams, 0.75 Pound
$1.87 avg/ea$2.49/lb
Swanson Vegetable Stock, 32 Ounce
2/$5 Huge Deal
$2.50 was $3.19$0.08/oz
Ka-Me Fish Sauce, 7 Ounce
$5.39$0.77/oz
Crystal Sugar Dark Brown Sugar, 2 Pound
2/$3 Deal
$1.50 was $3.79$0.75/lb
Thai Kitchen Unsweetened Coconut Milk, 14 Ounce
$4.69$0.33/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
China Bowl Rice Sticks, 7 Ounce
$7.29$1.04/oz
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Directions
- Slice the bok choy stems into ½-inch pieces. Slice the leaves into 1-inch pieces. Set aside.
- Using the sauté function, heat the oil in the Instant Pot. Add the onion, garlic, ginger and curry paste; cook until fragrant, 1 to 2 minutes. Add the sweet potato and the white stems of the bok choy, along with the stock. Bring to a simmer and add the fish sauce and brown sugar, stirring until the sugar dissolves, about 1 minute.
- Stir in the coconut milk and salt; cover and cook on high pressure for 15 minutes.
- Meanwhile, cook the vermicelli noodles according to the package directions.
- Release the pressure manually. Remove the lid and stir in the bok choy greens until wilted. Add the lime juice and more salt to taste.
- Divide the noodles among the individual bowls and ladle the soup on top, garnishing with cilantro and lime wedges.