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Amazing 6-Minute Instant Pot Thai Chicken Noodle Soup

Instant Pot Thai Chicken Noodle Soup

Make this comforting Thai Chicken Noodle Soup quickly in your Instant Pot. It brings that bright, aromatic flavor of Thai cuisine right to your table, perfect for a weeknight meal that tastes like a weekend treat.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 4 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 inch ginger, sliced
  • 2 cloves garlic, smashed
  • 1 stalk lemongrass, bruised
  • 8 oz dried rice noodles
  • 1 cup sliced mushrooms (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Fresh basil, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Place chicken, chicken broth, coconut milk, red curry paste, fish sauce, brown sugar, ginger, garlic, and lemongrass into the Instant Pot inner pot.
  2. Secure the lid and set the valve to sealing.
  3. Cook on High Pressure for 6 minutes.
  4. Once cooking is complete, perform a quick pressure release (QR).
  5. Carefully remove the chicken and shred it using two forks. Set aside.
  6. Stir the shredded chicken back into the broth mixture.
  7. If using mushrooms, add them now and set the Instant Pot to Sauté mode for 3 minutes until softened.
  8. Stir in the lime juice.
  9. Stir in the rice noodles and let them sit in the hot broth for 5-7 minutes until tender, or follow package directions.
  10. Serve immediately, topped generously with fresh cilantro and basil. Offer lime wedges on the side.

Notes

  • You can use chicken thighs for a richer flavor.
  • Adjust the red curry paste amount based on your spice preference.
  • For a vegetarian version, substitute chicken with firm tofu cubes and use vegetable broth.
  • Make sure to bruise the lemongrass stalk to release its oils before adding it to the pot.

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