Hearty, healthy, rich, and creamy, this Thai Curry Soup is one of my go-to meals when I'm craving something sweet and spicy. Packed with assorted vegetables, chicken and delicate rice noodles, this mildly spicy soup is ready in just 30 minutes using your Instant Pot or stove.

This delicious and nutritious Thai coconut curry 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.
It's an easy weeknight meal that comes together in a flash, especially when I use store-bought curry paste.
This Thai red curry noodle soup practically cooks itself. Simply combine chicken with whatever assorted veggies you have on hand, add coconut milk, stir in store-bought curry paste, and let the pot do its magic.
With very little effort this healthy one-pot meal is on the table in 30 minutes!
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How to Make Thai Curry Soup
It only takes a handful of ingredients to make this pot of deliciousness. Let's take a look at the ingredients for Thai Red Curry Soup and the process.
Ingredients- Notes & Substitutions
Protein: I use chicken breast or thighs cut up in ½-inch pieces.
Thai Curry Paste: I use Maesri brand red curry paste. It's 100% vegetarian and does not contain any shrimp paste. If you're looking for a certified gluten-free curry paste, Thai Kitchen is another great product line.
Coconut Milk: This gives the soup a rich, creamy taste. For best results, use full-fat coconut milk.
Aromatics & Seasoning: Garlic, ginger, lemongrass, cilantro, onion, and fish sauce form a flavorful foundation in this dish.
Vegetables: This is where you can get creative and use your favorite medley of vegetables. I like to add the veggies after pressure cooking so they retain their crunch. I use zucchini, carrots, baby corn, and bell peppers.
Noodles: I use brown rice noodles in this soup. The delicate flavors of rice noodles pair great with the Asian flavors. Besides, it also makes this soup gluten-free. You can also use white rice noodles if you like.
Broth: Vegetable or chicken stock/ broth both work great in this soup, use whatever you have on hand.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Step by Step Instructions
Heat oil on SAUTE mode in Instant Pot. Add red curry paste, ground ginger and garlic, and chicken pieces. Saute for 30-45 seconds. (pic 1)
Add broth, salt, fish sauce, cilantro, and lemongrass and stir well. (pic 2, 3 & 4)
Cancel Saute and close the lid. Pressure cook on Manual/Pressure Cook for 5 minutes on high pressure (sealing position). (pic 4)
When the cooking time is over, perform a controlled manual release of pressure. What this means is, turn the knob halfway between sealing and venting, or push down in bursts and let go. This causes the pressure to release slowly and the soup doesn't splash through the knob. Open the lid after the pin drops.
Turn on Saute. Add rice noodles, Thai basil, veggies, coconut milk and simmer for 3-4 minutes, until the noodles cook through. (pic 5 & 6)
Using tongs pull out lemongrass and cilantro stems. (Pic 7)
Add honey and squeeze in the juice of half a lime. Garnish with fresh cilantro leaves and serve warm! (pic 8)
Serving Suggestion
Since this red curry soup is packed with noodles, protein, and vegetables, it doesn't really need anything else. It's a complete meal by itself.
Serve it in bowls and finish it with a gentle squeeze of lime and some fresh cilantro or Thai basil leaves and enjoy.
For a low-carb option, skip the rice noodles and add zucchini noodles along with the vegetables.
Another Delicious Thai Soup: Tom Yum Soup
Customize this Recipe
I make quite a few variations of this red curry soup. I switch the proteins and make it with chicken or shrimp, or a vegetarian version with Extra-Firm Tofu.
Add Shrimp instead: Use thawed pre-frozen medium-size shrimp (35-50 count per bag) since they are deveined and ready for use. Add them after pressure cooking and simmer for a few minutes on saute mode, until the shrimp are cooked.
Use frozen vegetables: Add them after pressure cooking and cook for a few minutes on sauté till they thaw and absorb the soup flavors.
Make it Low Carb: Use brown rice noodles since they contain more fiber lowering the net carbs per serving. You can also skip the rice noodles and use zucchini noodles instead. Add them along with the vegetables.
Make it Vegan & Vegetarian: Simply substitute chicken with extra-firm tofu in this recipe and follow the remaining instructions using vegetable broth. Add tofu after the pressure cooking process and simmer it for a few minutes in the soup.
Alternate Method: Stove-Top Recipe
Thai chicken curry soup can also be made on the stove-top. Simply follow this recipe in a heavy-bottom soup pot or pasta pot.
- Heat oil on medium-high heat and sauté the chicken pieces with red curry paste, 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.
How to Store & Freeze
This soup is great for meal prep and stays good in the refrigerator for up to 5 days. Store it in an air-tight container and reheat it in the microwave or stove as needed.
To freeze this soup, skip the noodles as those don't thaw well. Cool the soup completely, then transfer to individual freezer-safe containers, seal them and freeze for up to 2 months. To serve, thaw in refrigerator overnight, and make noodles just before heating and serving.
Recipe Tips
- Add the veggies after pressure cooking so they maintain a mild crunch and add a nice texture contrast to this creamy soup
- This soup can be made with chicken, shrimp, or Tofu. For shrimp and tofu, add after pressure cooking and simmer for a few minutes. This prevents them from overcooking.
- I use pad thai rice noodles for best results.
- For the Low-carb option, skip the noodles or use zucchini noodles. Add them to the soup 2-3 minutes before you are ready to eat. This prevents them from turning mushy.
- You can add more or fewer noodles based on your preference. You can also skip the noodles altogether and serve this with steamed Jasmine rice.
- To freeze this soup, skip the noodles. Freeze in an air-tight container. Add the noodles when you are reheating them. You can re-heat it in the Instant Pot on Saute mode, or on the stove-top.
- If doubling this soup and releasing pressure manually, turn the knob halfway between sealing and venting. This causes the pressure to release slowly and soup doesn't spray through the knob.
Frequently Asked Questions
Tom yum soup is the most ordered thai soup. Check out this easy recipe.
Use full-fat coconut milk so the coconut cream can naturally thicken the coconut curry soup.
I find Chaokoh, Thai Kitchen, 365 Everyday Value Organic Coconut Milk to be the best coconut milk brands.
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📖 Recipe
Thai Curry Soup
Equipment
Ingredients
For Pressure Cooking:
- 1 pound boneless skinless chicken breast or thighs cut in 1 inch pieces - use Tofu for vegetarian soup
- 1 tablespoon olive oil
- 2 tablespoons Maesri Thai red curry paste adjust to taste, it's a bit on the spicier side
- 2 cloves garlic minced, or ¼ teaspoon garlic powder
- ½ inch ginger minced
- 3 cups chicken broth or Vegetable Broth
- 2 tablespoons fish sauce or soy sauce
- ½ teaspoon salt adjust to taste
- 1 stalk of lemongrass cut into 3-4 pieces
- ½ a bunch of cilantro to be added as-is
Add after opening lid (on SAUTE mode)
- 4 oz. Pad Thai brown rice noodles - ½ of (8oz.) box, or any rice noodles
- ½ cup fresh Thai basil leaves or regular basil
- 1 small onion sliced (about ½ cup)
- 1 small bell pepper sliced (about ½ cup)
- 1 zucchini sliced in half-moons (about ½ cup)
- 1 carrot sliced in half-moons about ½ cup
- 1 can cut baby corn rinsed and drained
- 1 can Coconut Milk (13.5 oz) stir well before adding
- 1-2 tablespoons honey or sugar (adjust to taste)
Garnish
- ½ lime juiced
- 2 tablespoons fresh chopped cilantro
Instructions
- Heat oil on SAUTE mode in Instant Pot. Add red curry paste, ground ginger and garlic and chicken pieces. Saute for 30-45 seconds
- Add broth, salt, fish sauce, cilantro and lemon grass and stir well. Cancel Saute and close the lid. Pressure cook on Manual/Pressure Cook for 5 minutes on high pressure (sealing position)
- Once cooking time is done, manually release the pressure. Note: If your pot is too full, 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 and lemongrass stalk.
- Turn on Saute. Add rice noodles, Thai basil, veggies, coconut milk and simmer for 3-4 minutes, until the noodles cook through. Add honey and squeeze in juice of half a lime. 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.
Video
Notes
- Add the veggies after pressure cooking so they maintain a mild crunch and add a nice texture contrast to this creamy soup
- This soup can be made with chicken, shrimp, or Tofu. For shrimp and tofu, add after pressure cooking and simmer for a few minutes. This prevents them from overcooking.
- I use pad thai rice noodles for best results.
- For the Low-carb option, skip the noodles or use zucchini noodles. Add them to the soup 2-3 minutes before you are ready to eat. This prevents them from turning mushy.
- You can add more or fewer noodles based on your preference. You can also skip the noodles altogether and serve this with steamed Jasmine rice.
- To freeze this soup, skip the noodles. Freeze in an air-tight container. Add the noodles when you are reheating them. You can re-heat it in the Instant Pot on Saute mode, or on the stove-top.
- If doubling this soup and releasing pressure manually, turn the knob halfway between sealing and venting. This causes the pressure to release slowly and soup doesn't spray through the knob.
Nutrition
This recipe has been updated with new photos, step-by-step instructions, and helpful tips.
susu nu says
Amazing! The food turned out nothing less than sublimely delicious. Thank you so much for sharing, the time and consideration you have taken, helping others in their cooking journeys and empowering people.
(sorry I forgot to rate it)
Aneesha says
Hi Susu,
Thank you so much! I am very happy that you are enjoyed this soup, it makes all the hard work worth it. Thanks again for sharing your experience!
Susu Nu says
Amazing! The food turned out nothing less than sublimely delicious. Thank you so much for sharing, the time and consideration you have taken, helping others in their cooking journeys and empowering people.
Aneesha says
Hi Susu Nu, thank you so much for your kind and sweet words. I am glad you are enjoying these recipes. This soup is one of my personal favorites. Thanks again for taking the time to write this review. If you have a chance, I'd love it if you can rate the recipe by clicking on the stars 🙏
Nathalie says
Hi,
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.
Thanks!
aneeshasg says
Hi Nathalie, yes this quantity would fit in a 3 qt. I have made it several times. Hope you enjoy it!
Monica says
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?
aneeshasg says
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.
raji says
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.
aneeshasg says
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.
Barbara says
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!
aneeshasg says
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!
Sharmila says
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?
aneeshasg says
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!
Sharmila says
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 🙂
aneeshasg says
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!
Michelle says
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.
aneeshasg says
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!