I came across this recipe a few week’s ago via Half Baked Harvest and immediately knew I had to give it a try! The original recipe called for ramen noodles but I found rice noodles (think pad thai noodles) held up better. I made a few other tweaks to give it a bit more heat.

I cooked all the soup ingredients in the Instant Pot with the exception of the rice noodles. I cooked those separately. When ready to serve, I placed one serving of noodles in my bowl and then topped it with the amazing soup.

To store leftovers, I put the leftover noodles in a bag (or you could just make what you need each time as they only take 6 minutes to cook!) and the soup in a separate container. This is so the noodles don’t get too soggy in the broth. When you are ready to reheat, just place a serving of cold noodles in a bowl, heat up the soup, and then top the noodles with the hot soup. I may store just the soup in small containers in the freezer in the future!

This will definitely be in my soup rotation!! It’s soooo good!

Ingredients

• 4 cups low sodium chicken broth
• 1 can (14 ounce) coconut milk
• 1/4 cup low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1/3 cup creamy peanut butter
• 1/4 cup Thai red curry paste
• 3/4 pound boneless, skinless chicken breasts
• 8 ounces cremini mushrooms, sliced
• 2 red bell peppers, chopped
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• pinch of red pepper flakes
• 1 box rice noodles
• juice of 1 lime
• 3 cups fresh baby spinach
• 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
• chopped peanuts and siracha, for serving

Instructions

Instant Pot

1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, red pepper flakes, ginger, and garlic. Cover and cook on high pressure for 10 minutes.

2. Once done cooking, use the natural or quick release and release the steam. 

3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the lime juice, spinach, and basil or cilantro. Let sit 5 minutes to absorb all flavors.

4. Place a serving of noodles in each bowl. Ladle the soup into bowls and top with peanuts and sriracha to taste. Enjoy!

Notes

*I recommend storing the soup and noodles separately, then adding the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.

This soup could easily be made on the stove top if preferred!

This recipe is based on this original recipe by Half Baked Harvest.