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. No Instant Pot? No problem–stovetop instructions are included, too!

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

Instant Pot 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.

Stovetop Instructions:


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


2. Heat a large pot over medium heat. Add the oil, onion, garlic, ginger and curry paste; cook until fragrant, stirring often, 1 to 2 minutes. Add the sweet potato and the white stems of the bok choy, along with the stock. Bring to a simmer, stirring often. Add the fish sauce and brown sugar. Stir until the sugar dissolves, about 1 minute.


3. Stir in the coconut milk and salt. Cover, turn the heat to low, and cook for 25 to 30 minutes.


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


5. Remove the lid and stir in the bok choy greens until wilted. Add the lime juice and more salt to taste.


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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