Better than takeout – thai peanut noodle soup
A quick and flavorful Thai-inspired noodle soup made with creamy peanut butter, red curry paste, and crisp veggies in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon Sesame oil for sautéing
- 1 Onion diced
- 3 cloves Garlic minced
- 1 tablespoon Freshly grated ginger
- 2 tablespoons Red curry paste
- 4 cups Vegetable broth
- 13.5 ounce Coconut milk 1 can
- ½ cup Creamy peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 Red bell pepper thinly sliced
- 1 Carrot julienned
- 6 ounces Rice noodles
- 2 Green onions sliced
- ¼ cup Fresh cilantro chopped
- 1 tablespoon Lime juice
- Crushed peanuts for topping
Instructions
Instructions
- Heat sesame oil in your pressure cooker pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Toss in the minced garlic and grated ginger, cook for 1 minute.
- Mix in red curry paste, cook 1 more minute stirring to release flavors.
- Pour in vegetable broth, coconut milk, peanut butter, soy sauce, and brown sugar. Stir until smooth.
- Lock the lid and bring to pressure. Let it build for 5 minutes, then do a quick release.
- Open lid, stir in sliced bell pepper and carrot. Simmer for 10 minutes until veggies soften.
- Add rice noodles and cook according to package (about 5 minutes). Stir in lime juice, green onions, and cilantro. Serve with crushed peanuts on top.
Notes
Separate noodles from broth for storage if possible. Reheat gently and add extra water if needed to loosen the broth. Garnish with extra herbs for freshness.