That first hiss from the cooker tells you something good is happening. You spot that float valve rising and your heart gets kinda happy. It's like your kitchen just started telling a story.
You feel the warmth spreading as the broth depth gets ready to soak up all those flavors. The smell of coconut and curry fills your space and you remember why you love cooking this way.
It's just amazing how fast it moves from raw to tender pull on those raviolis. You barely blink and the soup's ready to make your tummy smile.
Why This Recipe Works Every Single Time
- The coconut milk adds a creamy depth that balances the spicy curry real good.
- Pressure cooker blasts flavors in, giving you rich broth depth without waiting all day.
- Fresh raviolis cook tender but not mushy with the timed slow release.
- The mix of veggies adds texture and brightness that's kinda dreamy.
- Quick natural release helps keep everything perfect without extra fuss.
Everything You Need Lined Up
- 1 tablespoon coconut or vegetable oil - oils help start things with a good sizzle.
- 1 onion, sliced thin - brings sweetness as it softens.
- 2 garlic cloves, chopped - for that punch of mellow heat.
- 1 tablespoon Thai red curry paste - spicy, red, and tasty.
- 400 ml coconut milk - gives creamy body to the broth.
- 500 ml veggie or chicken broth - forms the liquid base.
- 200 g fresh raviolis - chicken, veggies, or shrimp, your call.
- Carrot and mushrooms julienne - add crunch and earthiness.
The Exact Process From Start to Finish
- Start by heating up the coconut oil right in your pressure cooker on medium heat. You want it warm but not smoking.
- Toss in the sliced onion and cook until it's soft and translucent, about 3 minutes. This step builds the flavor base.
- Add your chopped garlic and the red curry paste. Stir this combo around for 1-2 minutes till you smell that amazing curry aroma.
- Pour in the coconut milk and broth together and mix well. Then crank heat till you see it bubbling, getting ready for the pressure.
- Drop in the julienne carrots and sliced mushrooms. Let everything simmer for 5 to 7 minutes, just to start melding flavors.
- Carefully add the fresh raviolis into the soupy mix. Seal the lid and let your cooker do its thing for the raviolis to cook through, usually 4-5 minutes under full pressure.
- Once done, use natural release to keep those dumplings intact and tender. This slow release stops sudden pressure changes that might mess your raviolis' tender pull.
- Finish with soy sauce and a splash of lime juice. Give it a gentle stir, pile on fresh coriander, and grab some fresh chili if you wanna kick it up a notch!
Easy Tweaks That Make Life Simple
- Skip fancy chopping: buy shredded carrots and pre-sliced mushrooms if your time's tight.
- Use store-bought red curry paste - it's gonna make your life sooo easy.
- Swap chicken broth for veggie broth if you keep it plant-based, no sweat.
- Add frozen raviolis straight from the freezer but give a couple extra minutes cooking time.
That First Bite Moment
You take that first spoonful, and wow, the creamy coconut hits your tongue smooth and rich. That curry flavor doesn't shout but kinda dances with the sweet and tangy notes from lime and soy sauce.
Then comes the ravioli, soft yet holding together with a tender pull that's so dang satisfying. You notice the bright crunch of carrot julienne and the earthy mushrooms melting in the background, making the soup lively.
Fresh coriander on top adds a burst of herbal brightness that makes you wanna dive right back in. It's like every bite tells a little story, warming you from the inside out.
One bowl of this and you feel like you're in a cozy spot far from the city noise, just soaking up all those bold, balanced flavors making your kitchen smell like a Thai street market.
How to Store This for Later
- Fridge in airtight container works for 3 to 4 days. Just make sure to cool that soup down before sealing to keep it fresh and tasty.
- Freezing is possible but raviolis might get soft or mushy when thawed. If you gotta freeze, keep the soup and raviolis separate to keep the texture.
- Reheat gently on the stove or in the pressure cooker on slow release setting. Stir occasionally so nothing sticks and broth depth stays just right.
The FAQ Section You Actually Need
- Can I use dried raviolis instead of fresh? You can but cooking time and texture will change. Fresh ones give that tender pull that dried just can't match in pressure cooking.
- Do I gotta use red curry paste specifically? It's the best for this soup's flavor but you can swap in green or yellow if you want a different heat or taste. Just remember the flavor shifts.
- What's the best way to avoid mushy veggies? Stick to adding veggies like carrots and mushrooms later in the cooking process. This soup's timing helps them keep a little bite.
- Is natural release really necessary? For this recipe, yes. It helps raviolis stay intact and keeps broth depth rich without sudden depressurizing messing it up.
- Can I use canned mushrooms or frozen veggies? Totally. Just adjust cooking times and add them a bit earlier so they thaw and cook all the way through.
- How spicy is this soup? It packs a nice Thai kick but you can tone it down by using less curry paste or skipping fresh chilis. Or add more if you really wanna dang feel the heat.
For more cozy soup ideas, check out our Stuffed Pepper Soup recipe, or explore hearty Slow Cooker Garlic Butter Beef Bites & Potatoes. These dishes offer warm, satisfying flavors for chilly nights, just like this Thai ravioli soup.
Soupe Thaï au Curry et Raviolis à la Noix de CocoSophie
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon Coconut or vegetable oil
- 1 Onion sliced thin
- 2 Garlic cloves chopped
- 1 tablespoon Thai red curry paste
- 400 ml Coconut milk
- 500 ml Veggie or chicken broth
- 200 g Fresh raviolis chicken, veggies, or shrimp
- Carrot and mushrooms julienne
Instructions
Instructions
- Start by heating up the coconut oil right in your pressure cooker on medium heat. You want it warm but not smoking.
- Toss in the sliced onion and cook until it’s soft and translucent, about 3 minutes. This step builds the flavor base.
- Add your chopped garlic and the red curry paste. Stir this combo around for 1-2 minutes till you smell that amazing curry aroma.
- Pour in the coconut milk and broth together and mix well. Then crank heat till you see it bubbling, getting ready for the pressure.
- Drop in the julienne carrots and sliced mushrooms. Let everything simmer for 5 to 7 minutes, just to start melding flavors.
- Carefully add the fresh raviolis into the soupy mix. Seal the lid and let your cooker do its thing for the raviolis to cook through, usually 4-5 minutes under full pressure.
- Once done, use natural release to keep those dumplings intact and tender. This slow release stops sudden pressure changes that might mess your raviolis’ tender pull.
- Finish with soy sauce and a splash of lime juice. Give it a gentle stir, pile on fresh coriander, and grab some fresh chili if you wanna kick it up a notch!
