Easy Thai Noodle Soup

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This easy Thai Noodle soup is flavorful, vegan and comes together in 20 minutes, making it perfect for weeknight dinners.

Prep Time10

Cook Time10

Course: Main Course, Soup, soups

Cuisine: Asian, Thai

Servings:

Calories: 319kcal

Equipment

1 chopping board
1 set of knives
1 set measuring cups and spoons
1 six quart Instant Pot

Ingredients

1 tbsp Asian sesame oil or virgin coconut oil
12 shallots peeled and sliced
3 garlic cloves peeled and chopped roughly
2 green chilies slit
4 fresh lime leaves torn
2 inches lemon grass chopped roughly
8 oz Soba Noodles any variety will work. Pls refer the blog post for other noodle varieties.
10 Button mushrooms both brown and white work
1 Bok Choy chopped
2 oz chopped carrots
2 oz baby corns sliced
1 oz snap peas chopped roughly
3 oz firm tofu chopped into small cubes
10 Thai basil leaves
1 tbsp light soy sauce
21 oz thin coconut milk divided (please read instructions)
1.25 tsp curry powder
1 tbsp coconut sugar
1.25 tsp ground white pepper
Salt to taste
2 tbsp lime juice

Instructions

Prep work

First, measure the noodles and set aside. I recommend using a weighing scale for precise results.
Next, gather, clean and prep the remaining fresh vegetables and herbs. Similarly, assemble the remaining ingredients before you get started.

Instant Pot Thai Noodle Soup

Insert the inner pot into the Instant Pot and plug in. Press SAUTE- NORMAL and set the timer to 8 minutes.
When the display reads hot, add the oil and after 30 seconds, tip in the shallots, green chili and garlic. Saute till shallots turn pink and garlic begins to brown.
Tip in the lemon grass stalks and lime leaves. Saute for 20 to 30 seconds.
Spread the noodles evenly over this. If your noodles are long, break them into shorter sticks and spread them evenly into a uniform layer.
Next, add the veggies and tofu and arrange them into a single uniform layer. Now, top this with the basil leaves.
Pour in 13 oz of thin coconut milk. DO NOT STIR.
Tip in the curry powder, lime juice, soy sauce, coconut sugar, ground white pepper.
PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Now, close the Instant Pot and turn the VALVE to SEALING.
PRESS PRESSURE COOK-HIGH PRESSURE and set the timer to 2 minutes. Allow the cooking cycle to complete. Once done, do a QUICK PRESSURE RELEASE immediately without any delay. Press CANCEL.
Open the lid, add in the remaining 1 cup of coconut milk (8 oz). Stir gently. Let the soup sit for 2 minutes before serving.
Garnish with chopped cilantro or more fresh Thai basil leaves if desired before serving.

Stove top instructions

Cook noodles according to package instructions. Drain in a colander and set aside.
Heat a 5 quart Dutch oven or a similar heavy bottomed pan with sesame oil. Tip in the shallots, garlic and lemon grass along with the green chilis.
When the shallots are pink and the garlic begins to brown, add the veggies along with the lime leaves, soy sauce, curry powder, coconut sugar, salt and ground white pepper.
Add the basil leaves and stir to combine. Continue to saute the vegetables on medium heat till they are fork tender.
To the pan, add the coconut milk along with lime juice. Stir once and reduce the heat to the lowest.
Now, add the cooked noodles and stir gently. Simmer for 4 to 5 minutes on low flame till the noodles have warmed through.

Video

Notes

Chop all the vegetables into evenly sized pieces for uniform cooking.
Use only thin coconut milk for this recipe. Thick coconut milk causes the BURN signal to pop up and the result is undercooked noodles.
If you simmer the coconut milk on high heat or for a longer duration, it tends to curdle. So, always keep the heat on low, especially if you are making this on stove top.
Once the cooking process is complete, do a Quick Pressure Release without the slightest delay to avoid overcooked and mushy noodles.
This recipe is made in the Instant Pot. Please note that if you change the variety of noodles, the timings will also differ.

Please take note of the timings I have shared here for different variety of noodles-

Ramen Noodles- 1 minute - High Pressure followed by QPR.
Indian Hakka Noodles- 4 minutes - High Pressure followed by QPR
Soba Noodles- 2 minutes- High Pressure followed by QPR
Rice Noodles- 1 minute - High Pressure followed by QPR

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

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