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Thai Coconut Curry Shrimp Noodle Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Thai Coconut Curry Shrimp Noodle Soup

This Thai Coconut Curry Shrimp Noodle Soup blends rich coconut milk, spicy curry paste, and juicy shrimp in a silky broth. Made fast in a pressure cooker with rice noodles, lemongrass, fresh herbs, and a kick of chili, it's the ultimate comforting bowl for any night of the week.
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Prep Time 20 minutes
Cook Time 1 day 25 minutes
Total Time 1 day 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons unsalted butter
  • 1 lb jumbo shrimp peeled and deveined
  • 0.5 large yellow onion diced
  • 2 garlic cloves minced
  • 1 inch fresh ginger minced
  • 1 red bell pepper diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red curry paste
  • 1 teaspoon chili garlic paste
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 cans coconut milk one full fat, one light
  • 3 cups chicken stock
  • 2 lemongrass stalks bruised
  • 0.25 cup cilantro stems
  • 0.25 cup mint sprigs
  • 4 Japanese dried chili pods
  • 8 oz rice noodles
  • Salt to taste
  • fresh cilantro for garnish
  • green onion and jalapeño slices for garnish

Equipment

  • 1 Pressure cooker Electric, such as Instant Pot

Method
 

Instructions
  1. Melt butter in your pressure cooker over medium heat with the sealing ring in place. Add onion and red bell pepper and sauté for 5–7 minutes until softened.
  2. Increase heat to medium-high. Add garlic and ginger. Stir just for a minute until fragrant.
  3. Add lime juice, fish sauce, soy sauce, and chicken stock. Stir well.
  4. Whisk in coconut milk until mixture is smooth.
  5. Add lemongrass, cilantro stems, mint sprigs, and chili pods. Seal the lid, set valve to sealing.
  6. Cook under high pressure for 10 minutes.
  7. Use quick release to safely release pressure. Open the lid carefully.
  8. Remove and discard the lemongrass, chili pods, and herb stems.
  9. Add rice noodles and shrimp. Stir gently and cook for 5–6 minutes until done.
  10. Taste the soup and adjust salt if necessary.
  11. Serve in bowls and garnish with fresh cilantro, mint, green onion, and jalapeño slices.

Notes

For extra flavor, let soup rest a few minutes before serving to let herbs infuse longer. Use full-fat coconut milk for richer flavor, or substitute shrimp with chicken or tofu for variety. Adjust heat by increasing chili garlic paste or adding fresh chilies.