A creamy, flavorful Thai-inspired soup packed with chicken, vegetables, coconut milk, and rice noodles.

If you’re looking for a new twist on chicken noodle soup, this Red Curry Chicken Noodle Soup might become one of your new favorites. It’s rich, comforting, loaded with flavor, and comes together in the Deluxe Multi-Cooker in less than 30 minutes.

What I love most about this recipe is that it feels like something you’d order at a restaurant, but it’s surprisingly simple to make at home. The combination of red curry paste, coconut milk, fresh ginger, red curry paste, lime, and chicken creates a soup that’s cozy and comforting while still feeling fresh and exciting.

Let’s make it! This recipe is from one of my most favorite cooking websites!

What You’ll Need

For the Soup

• 1 tbsp olive oil
• 1 red bell pepper, chopped
• 3 cloves garlic, minced (or 6 small garden-grown cloves)
• Salt and pepper
• 3 tbsp Thai red curry paste
• 1 tbsp fresh ginger, grated
• 1 can coconut milk
• 2 chicken breasts or chicken thighs
• 6 cups chicken broth
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 2 tsp brown sugar

For Serving

• Rice noodles
• Green onions
• Fresh cilantro

Why I Love Red Bell Peppers

If you don’t cook with red peppers often, give them a try!

Unlike some peppers, red bell peppers are sweet rather than spicy. They’re actually milder than green peppers and add beautiful color to soups and stir-fries.

Step-by-Step Instructions

1. Sauté the vegetables.

Set your Deluxe Multi-Cooker to the Sear setting.

Add:

• Olive oil
• Red bell pepper
• Garlic
• Salt
• Pepper

Cook for a few minutes until the vegetables begin to soften.

This extra step adds a little caramelized flavor that makes homemade soups taste even better. You don’t need to cook the vegetables completely at this point—just soften them slightly.

2. Add the ginger and curry paste.

Stir in:

• Fresh grated ginger
• Red curry paste

Allow everything to cook together for a minute or two.

One important tip: use fresh ginger for this recipe.

Fresh ginger adds a bright flavor that simply can’t be duplicated with ground ginger. It’s absolutely worth the extra step.

Julie’s Tip

If you keep ginger in the freezer, it’s easy to grate directly from frozen whenever you need it!

3. Add the coconut milk.

Pour in:

• 1 can coconut milk

Don’t worry if the coconut cream has separated in the can. The warmth of the soup will melt everything together beautifully.

Stir until combined.

4. Add the chicken and broth.

Place your chicken directly into the pot.

Then add:

• 6 cups chicken broth

One thing I love about pressure cooking is that you can even start with partially frozen chicken if needed.

If your chicken is fully thawed, cook for 6 minutes.

If it’s still slightly frozen, add an extra minute.

5. Pressure cook.

Secure the lid.

Select:

• Custom
• 7 minutes

Press and hold to start.

While the cooker comes to pressure, all those wonderful flavors begin blending together.

6. Release the pressure and shred the chicken.

When cooking is complete:

Perform a manual pressure release.

Carefully remove the chicken and transfer it to a bowl.

Using salad choppers or two forks, shred the chicken into bite-sized pieces.

I like the pieces small enough to fit comfortably on a spoon.

Then return the shredded chicken to the soup.

7. Finish the soup.

Now it’s time for the ingredients that really bring everything together.

Add:

• 1 tbsp fish sauce
• 2 tbsp lime juice
• 2 tsp brown sugar

Don’t skip the fish sauce!

By itself, it doesn’t smell particularly appealing. But in Thai cooking, it adds incredible depth of flavor and balances the entire dish.

Trust me on this one.

The Secret to Perfect Noodles

Rather than cooking the noodles directly in the soup, place cooked rice noodles into each serving bowl first.

Then ladle the hot soup over the noodles.

Why?

Because the noodles stay perfectly tender instead of continuing to absorb liquid and becoming mushy.

It’s a simple trick that makes leftovers much better too.

Garnish and Serve

Top each bowl with:

• Green onions
• Fresh cilantro
• Extra lime wedges if desired

I love cilantro in this recipe, but if you’re not a fan, feel free to leave it off.

The soup is still absolutely delicious.

Why I Love This Recipe

✓ Restaurant-quality flavor at home

✓ Ready in under 30 minutes

✓ Comforting and satisfying

✓ Great use for chicken breasts or thighs

✓ Easy pressure cooker meal

✓ Perfect balance of creamy, savory, and bright flavors

✓ Wonderful leftovers

This recipe is proof that chicken noodle soup doesn’t have to be boring. The red curry paste, coconut milk, ginger, and lime transform everyday ingredients into something truly special.

Want to learn more about what the Deluxe Multi-Cooker can do? Check it out and discover why it’s one of my favorite tools for fast, flavorful meals.

Have you ever tried Thai red curry? I’d love to hear if you’re team cilantro or team “hold the cilantro!”