Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 1 yellow onion, thinly sliced
- 1 tablespoon fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar (affiliate)
- 2 tablespoons green curry paste
- 1 tablespoon sriracha (affiliate)
- 1 15 oz can coconut milk (affiliate)
- 4 cups vegetable broth
- 14oz rice noodles
- 1/2 lb baby bok choy
- 1 small red onion, thinly sliced
- 6 green onions, thinly sliced – green parts only
Instructions
- 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.
- Prep Time: 5 mins
- Cook Time: 25 mins