Instant Pot Red Curry Vegetable Noodle Soup

By Lunds & Byerlys

January 2, 2024

A gently sweet and mildly spicy Thai-style vegetable soup made right in your Instant Pot.

SERVINGS

4-6

PREP TIME

10 min

COOK TIME

30 min

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 chicken or vegetable stock
  • 2
    teaspoons Asian 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

  1. 1

    Slice the bok choy stems into ½-inch pieces. Slice the leaves into 1-inch pieces. Set aside.

  2. 2

    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.

  3. 3

    Stir in the coconut milk and salt; cover and cook on high pressure for 15 minutes.

  4. 4

    Meanwhile, cook the vermicelli noodles according to the package directions.

  5. 5

    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.

  6. 6

    Divide the noodles among the individual bowls and ladle the soup on top, garnishing with cilantro and lime wedges.

Recipe source: Dinner in an Instant

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