Pressure Cooker Thai Curry Vegetable Soup has a rich golden broth of coconut milk, curry paste, and soy sauce that’ll have you slurping to the last drop!
Hey folks! Just got back from the dentist… same old same old; heard about my hygenist’s lack of desire for having children, birth stories, homeschooling techniques, how being the middle child normally means you can’t keep secrets, and questions like “you still haven’t gotten your wisdom teeth out?”, and how many times are you flossing per week? Just a usual day. Of course I need to get a filling next week though… ugh! I think I’ve had 7 fillings in the last 4 years compared to Kevin’s 1. WHY!
Maybe I need to cut down on the sweets. Is that just a myth though? Does sugar really rot your teeth, even if you’re brushing and flossing diligently? I’m not sure about that one… besides, I’m pretty sure I’m not the only one indulging on late night cookies and kettle corn around our house…
I really could do well to cut out some sugar though. Especially refined sugars that are thrown into savory sauces and other things we wouldn’t expect them to be in. Those are the ones that I probably don’t think about, and most likely the ones that are sneakily giving me more sugar than I need to be consuming.
This thai curry vegetable soup does have some brown sugar in it so if you’re okay getting rid of the sweet caramely flavor in the soup, feel free to omit it. But, for this recipe, personally, I’d keep it in if you’re not on a sugar fast!
I’m in love with everything about this soup. The way you throw everything in your pressure cooker and let it cook for just 10 minutes, the way the broth looks and tastes, the silky feeling of the coconut milk in your mouth, and the crispy crunchy fresh vegetables that go on top! It’s all just so satisfying. I see no reason to get take-out when a quick homemade dinner like this is a more than adequate substitute.
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 tablespoon fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons green curry paste
- 1 tablespoon sriracha
- 1 15 oz can coconut milk
- 4 cups vegetable broth
- 14oz rice noodles
- ½ lb baby bok choy
- 1 small red onion, thinly sliced
- 6 green onions, thinly sliced - green parts only
- In pressure cooker, sauté yellow onion in olive oil until starting to soften.
- Add ginger, sesame oil, fish sauce, brown sugar, curry paste, sriracha, coconut milk, and vegetable broth.
- Stir, lock lid, and set to high pressure for 10 minutes.
- When time is up, do a quick release then add rice noodles to broth and simmer until noodles are soft.
- Ladle into bowls and top with stalks of baby bok choy, red onion, green onion, and drops of sriracha for extra spice.
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