Red Curry Thai Noodle Soup
This vibrant Thai noodle soup blends spicy red curry, creamy coconut milk, and fresh vegetables into a bowl of soul-warming comfort. It's a quick, flavorful dish perfect for weeknight dinners.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 can (13.5 oz) full fat coconut milk
- 1 red onion diced
- 3 cloves garlic minced
- 1 inch ginger peeled and minced
- 3 tablespoons red curry paste I like Thai Kitchen
- 2 cups cauliflower chopped, about ½ of a head
- 1 zucchini chopped
- 1 sweet bell pepper any color, chopped
- 6 cups vegetable broth
- 2 tablespoons coconut aminos or tamari or soy sauce
- 8 ounces rice noodles or noodles of choice
- 1 lime juiced
- 1-2 teaspoons coconut sugar or brown sugar
- 2 green onions sliced
- 2-3 tablespoons cilantro chopped
- salt and pepper to taste
Instructions
Instructions
- Heat your pressure cooker on sauté setting and add a bit of oil. Add diced red onion and cook 2-3 minutes.
- Add minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
- Stir in red curry paste, cooking for 1 minute until well combined with aromatics.
- Pour in coconut milk and stir until smooth and creamy.
- Add chopped cauliflower, zucchini, and bell pepper. Pour in the vegetable broth and secure the lid.
- Set pressure cooker to high pressure for 5 minutes.
- Allow natural release for 10 minutes, then release remaining pressure manually.
- Stir in coconut aminos, noodles, lime juice, and coconut sugar. Stir well.
- Serve hot topped with green onions and cilantro.
Notes
Use fresh herbs like cilantro and green onions to garnish just before serving for the best burst of flavor. Don’t skip the lime—it adds brightness to balance the spice.