Thai Red Curry Soup

May 1, 2018 (Updated: April 18, 2019) By Aneesha |

This post may contain affiliate links. Please see disclosures.

Hearty, healthy, rich and creamy, Thai Red Curry Soup is perhaps one of my favorites meals to make when I’m in the mood for something sweet and spicy.

This delicious and nutritious soup is filled with protein, has tons of veggies and the creamy yum coconut milk gives it a smooth and velvety texture . A squeeze of lime towards the end, cuts through that richness and balances this coconut curry soup really well.

I make quite a few variations of this Thai soup.  I switch the proteins and make it with chicken or shrimp, and a vegetarian version with Extra-Firm Tofu.

Close up of thai red curry soup made in Instant pot

Thai Red Curry Soup is quick and easy to make, perfect for weeknights

Thai food recipes come together in a flash, especially when I use a store-bought curry paste.

I’m all about making things from scratch, but when I found out that my local favorite Thai restaurant uses these pre-made curry pastes, I just had to try them.

There are many brands for Thai curry paste in the stores, and I’ve tried a fair share of them. I found Maesri brand to be the most authentic in terms of flavors and consistency. I always keep these curry pastes and a can of coconut milk in my pantry.

That makes weeknight dinners a breeze. I put together some fresh or frozen chicken, fresh peppers and broccoli, mix the curry paste with coconut milk.  Just add it all to the Instant Pot (or any pressure cooker), pressure cook it for 5 minutes, and this chicken curry dinner is on the table in under 30 minutes!

Make it a Dump & Start Meal

Off lately, I have been skipping the saute process and simply dump all the ingredients in the Instant Pot and stir.  I do turn on Saute to warm the coconut milk through (2-3 minutes), so it doesn’t curdle under pressure.

Make Vegetarian Red Curry and Customize it

Top shot of a bowl of Thai red curry soup with noodles and veggesIt is extremely easy to customize this soup to your liking. I switch up the proteins and veggies all the time.

To make this soup vegetarian, simply add firm tofu or Paneer (Indian cottage cheese), instead of chicken! Since tofu/paneer is already cooked, add it after pressure cooking the soup, along with the assorted veggies. This way it doesn’t get overcooked and still absorbs the wonderful flavors of the soup.

I love the crunch and flavor of assorted vegetables in Thai Red Curry Soup. I like to add sliced bell-peppers, onions, baby corn and zucchini, but you can add pretty much any kind of vegetables you like.

Top view of instant pot filled with cooked Thai red curry Soup with zucchini

In this recipe, I add the veggies after the pressure cooking process so they retain a nice crunch and stay fresh.  Even frozen vegetables work great in this soup. Simply add them after the pressure cooking process and cook for a few minutes on sauté till they thaw and absorb the soup flavors.

You can garnish it with cilantro, Thai basil or even mint. I like to have this soup as-is, but if you love to pair Thai recipes with rice, you can serve this with some white or Brown jasmine rice.

‘Healthier’ Carb Option with Brown Rice Noodles

Box of Pad Thai Brown Rice noodles Pad Thai Rice noodles go really well in this soup.

There are many varieties of rice noodles out there, so you can add your favorite kind. My family has found a new favorite. I recently started using Annie Chun’s Gluten-Free Brown Rice Noodles.

I use one serving for the whole soup, which serves 4 of us. Each serving has 4 grams of fiber vs. the 1 gram in the white rice version.

So, with 40 grams of net carbs per serving (as per the box), that comes out to 10 grams of net carbs per bowl for us. That’s a pretty sweet number given how satisfying they are.

Half shot of a bowl of Thai red Curry Soup

Low Carb Red Curry Soup with Zucchini Noodles

For a lower carb Thai Red Curry Soup, you can skip the noodles altogether.

Another option that I have started using is Zucchini noodles. It just makes this Thai Red Curry Soup a very filling one-pot meal.

I have to admit that I did take sometime in getting used to the taste of ‘Zoodles‘, as they’re popularly called, but now, I enjoy them.

Stove-Top Recipe for Thai Red Curry Soup

This easy soup can be made on the stove-top too. Simply follow this recipe in a heavy bottom soup pot or pasta pot.

  1. Heat some oil on medium-high heat and sauté the chicken pieces with red curry paste and crushed ginger and garlic. Then add chicken or vegetable broth, fish sauce, lemongrass, cilantro bunch and stir.
  2. Bring everything to a boil, reduce the heat to medium, cover the pan and simmer everything for 15-20 minutes, or till chicken is cooked and tender.
  3. Open the lid, add the rice noodles or zoodles (zucchini noodles), Thai basil, assorted veggies, coconut milk and stir everything. Cook for another 3-4 minutes till the noodles cook through. Add some honey and squeeze half a lime. Check for seasoning and garnish with fresh chopped cilantro leaves.

More Instant Pot Thai Food Recipes from my Kitchen:

Thai Panang Chicken Curry
Instant Pot Thai Panang Chicken Curry served in a white bowl

Instant Pot Thai Green Curry with Tofu
Thai Green Curry with Tofus, peas, and carrots in a blue bowl

Massaman Curry Recipe
Thai Massaman Curry in a blue bowl

Brown Jasmine Rice
Brown Jasmine Rice cooked in an Instant Pot

★ Have you tried this recipe? We love your feedback! Please click on the stars ★ in the recipe card to rate!

Thai Red Curry Soup recipe is a hearty, healthy, rich and creamy soup that can be made in 5 minutes in the instant pot. Filled with veges and your favorite protein like Chicken, its a perfect dinner dish. By Spice Cravings. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Thai Red Curry Soup

Thai Red Curry Soup recipe is a hearty, healthy, rich and creamy soup that can be made in less than 30 minutes in the instant pot.  Filled with vegges and your favorite protein like chicken, its a perfect dinner dish.
4.84 from 6 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 484kcal
Author: Spice Cravings


For Pressure Cooking:

  • 1 lb. boneless skinless chicken breast or thighs cut in 1 inch pieces - use Tofu for vegetarian soup
  • 1 tablespoon light olive oil
  • 2 tablespoons Maesri Thai red curry paste adjust to taste, it's a bit on the spicier side
  • 2 cloves garlic grated or ground, or 1/4 teaspoon Garlic Powder
  • 1/2 inch ginger grated or ground, or 1/4 teaspoon Ground Ginger
  • 3 cups chicken broth or Vegetable Broth
  • 2 tablespoons fish sauce skip for vegetarian/vegan
  • 1/2 teaspoon salt adjust to taste
  • 1 stalk of lemongrass cut into 3-4 pieces
  • 1/2 a bunch of cilantro to be added as-is

Add after opening lid (on SAUTE mode)

  • 2 oz. Pad Thai brown rice noodles about 1/4 of the box
  • 1/2 cup fresh Thai basil leaves
  • 1 small onion sliced (about 1/2 cup)
  • 1 small bell pepper sliced (about 1/2 cup)
  • 1 zucchini sliced in half-moons (about 1/2 cup)
  • 1 carrot sliced in half-moons about 1/2 cup
  • 1 can cut baby corn rinsed and drained
  • 1/2 can Coconut Milk stir well before adding
  • 1-2 tablespoons honey or sugar (adjust to taste)


  • 1/2 lime juiced
  • 2 tablespoons fresh chopped cilantro


  • Prep all the vegetables and protein of your choice. Heat oil on SAUTE mode in Instant Pot.  Add red curry paste, ground ginger and garlic and chicken pieces.  Saute chicken in the aromatics for 30-45 seconds.  (Skip the saute step to make this a Dump & Start Recipe.)  Add broth and all the other ingredients listed under "For Pressure Cooking".  Stir well.  Close lid.  Cancel SAUTE.  Set pressure knob to 'sealing' position.  Pressure cook on Manual/Pressure Cook for 5 minutes on high pressure.
  • Manually release pressure by turning the knob to venting position.  If your pot is too full, to prevent soup splatter, turn the knob half way between sealing and venting.  This causes the pressure to release slowly and soup doesn't splash through the knob.  Open lid after the pin drops.
  • Using long tongs or a fork, remove the cilantro bunch.  Add rice noodles, Thai basil, veggies, coconut milk and simmer on SAUTE mode for 3-4 minutes, or till noodles cook through.  Add honey and squeeze in juice of half a lime.  Using the tongs, remove the lemongrass stems.  Garnish with fresh cilantro leaves and serve warm!

Stovetop recipe

  • Heat some oil in a heavy bottom soup pot or pasta pot on medium-high heat.  Sauté the chicken pieces with red curry paste and crushed ginger and garlic. Then add chicken or vegetable broth, fish sauce, lemongrass, cilantro bunch and stir.
  • Bring everything to a boil, reduce the heat to medium, cover the pan and simmer everything for 15-20 minutes, or till chicken is cooked and tender.
  • Open the lid, add the rice noodles or zoodles (zucchini noodles), Thai basil, assorted veggies, coconut milk and stir everything. Cook for another 3-4 minutes till the noodles cook through. Add some honey and squeeze half a lime. Check for seasoning and garnish with fresh chopped cilantro leaves.



If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.


Calories: 484kcal | Carbohydrates: 49g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 1801mg | Potassium: 1220mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5260IU | Vitamin C: 72.5mg | Calcium: 70mg | Iron: 3.7mg
Course: Main Course
Cuisine: Thai
Keyword: Cocunut, Curry
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!
❤️ Subscribe to my Youtube Channel for Quick & Easy video recipes. Looking for more Instant Pot recipes? Check out my Instant Pot Recipes boards on Pinterest.



Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

Never miss a recipe

You Might Also Like


  • Reply
    Ultimate List of Fall Comfort Foods (over 175 recipes!) - Boots & Hooves Homestead
    April 13, 2019 at 2:03 pm

    […] Thai Red Curry Soup […]

  • Reply
    February 10, 2019 at 9:12 am


    I’d like to know if this recipe would fit in the 3 quart Instant Pot Mini. It looks so good, I’d like to make it.


    • Reply
      February 10, 2019 at 10:37 am

      Hi Nathalie, yes this quantity would fit in a 3 qt. I have made it several times. Hope you enjoy it!

  • Reply
    February 9, 2019 at 6:42 pm

    I am not into super spicy food and red curry might be too hot. Is there a medium heat curry? When you say add veggies and noodle and cook 3 o4 minutes. Should the lid be down or up with saute on?

    • Reply
      February 9, 2019 at 10:00 pm

      Hi Monica, you can try Thai yellow Curry paste or Massaman curry paste instead. Those are milder than red. Also, you can add less paste to begin with and add more later based on your taste. Just simmer the sauce for a few minutes, if you add more paste later. Noodles and veggies are to be simmered on saute mode, uncovered. Hope this helps.

  • Reply
    February 6, 2019 at 3:59 pm

    Hi Aneesha,
    I am new to IP. Pretty excited and nervous as well. Your vdos give me the confidence to try all your recipes. For thai red curry soup, i want to try the veg version. you have mentioned to add paneer and veggies after pressure cooking. What should I pressure cook first since i wont be adding any meat.

    • Reply
      February 6, 2019 at 5:10 pm

      Hi Raji,

      I’m so glad to hear that my videos are helpful for you. IP looks like an intimidating gadget and has a short learning curve, but believe me, within no time, you’ll be a pro. As for making this recipe with paneer(or Tofu) and veggies, depending on what veggies you want to add, add the root vegetables and baby corn before pressure cooking. Reduce the time to 1 minute. After cooking is done, wait for 5 mins of natural pressure release (NPR), then manually release the pressure (QR). Add noodles, remaining veggies and paneer, and follow directions. Hope this helps. I would love to hear how it turned out.

  • Reply
    December 29, 2018 at 5:49 am

    Hi Aneesha, I made this recipe last night and it was absolutely delicious! Will definitely make again. I couldn’t find lemon grass so I just left it out. It was still amazing. Next time I may try adding straw mushroom!

    • Reply
      December 29, 2018 at 11:07 am

      Hi Barbara, I am so glad you enjoyed this soup. It’s my husband’s favorite soup, and he’s not a soup-guy 🙂 Straw mushrooms sounds like a great add, I’ll try that too. Thanks for sharing your feedback!

  • Reply
    December 2, 2018 at 4:45 pm

    Looks delicious! About to make it but would like to use shrimp. Should that be added at the same time as you would the chicken?

    • Reply
      December 2, 2018 at 5:12 pm

      Hi Sharmila, since Shrimp cooks much quicker than the chicken, I would recommend adding shrimp after pressure cooking and saute it with the noodles. I hope your family loves this soup. I would love to hear how it turned out!

      • Reply
        December 3, 2018 at 7:41 am

        Hi Aneesha, Thank you for the prompt reply! The dish came out amazing! We had just purchased the InstantPot on Black Friday and I was really intimidated by it – not sure why even though I use a traditional pressure cooker. Your step by step instructions were perfect and we inaugurated the instant pot with this recipe. Next stop – Instant Pot Chicken Biryani 🙂

        • Reply
          December 3, 2018 at 9:02 am

          Super! That is so awesome to hear. I can relate to your feeling, it took me a while to get comfortable with the Instant Pot, I would keep defaulting to my trusted Hawkins the first few weeks 🙂 This soup is one of my hubby’s favorites, I am glad you guys enjoyed it too. Chicken Biryani turns out really awesome too. Just remember to add the water first, to avoid the burn message. I would love to hear how that turns out! Thanks so much for sharing your feedback. If you haven’t already, can you please rate the recipe- thanks!

  • Reply
    May 10, 2018 at 12:54 am

    Hi Aneesha,

    I made this last night and it was absolutely amazing! My husband licked the bowl clean, haha. I thought this was one of the yummiest things I’ve ever made in the pressure cooker. Thank you so much!

    I omitted the noodles and sugar/honey to reduce the carbs and sugar so I image your version is even more delicious.

    • Reply
      May 10, 2018 at 10:27 am

      Oh wow! Don’t we love when THAT happens:-) Thanks for sharing that Michelle! My hubby is not a ‘Soup’ guy, and he requested for this dish last week 🙂 I add noddles for my kids, my hubby and I have it just like you did, it’s still wicked good!

    Leave a Reply