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.
Prep Time10mins
Cook Time5mins
Total Time30mins
Course: Main Course, Soup
Cuisine: Thai
Keyword: Instant Pot Thai Red Curry Soup, Thai Red Curry Soup
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.
Video
Notes
Tips for the Best Thai Red Curry Soup
Add the veggies after pressure cooking. 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, add after pressure cooking and simmer for a few minutes. This prevents them from overcooking.
If adding Tofu, add after pressure cooking, this prevents is from breaking in the soup.
I use pad thai rice noodles for best results.
For Low-carb option, skip the noodles or use zucchini noodles, called Zoodles.
If adding Zucchini noodles to this recipe, 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 less 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 re-heating it. 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 half way between sealing and venting. This causes the pressure to release slowly and soup doesn't spray through the knob.
You can add more or less noodles based on your preference. You can also skip the noodles altogether and serve this with steamed Jasmine rice.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.