9/11 Soup (Instant Pot or Crockpot)

9/11 soup is a comforting Thai-style noodle soup that comes together quickly and has tons of flavor! You’ll want to slurp up every last bit of the broth. Make it in your Instant Pot or Crockpot.

Pin this recipe for later!

9/11 Soup (Instant Pot or Crockpot)

As we approach the 21st anniversary of 9/11/2001 I wanted to share a comforting recipe. I found a lovely article/recipe for 9/11 soup on Food 52 and wanted to create my own version of the soup. The original author stated that the soup was used to calm her jangled nerves.

I used ingredients that are easier to find plus I used an easier method. I couldn’t imagine this soup being better than it was. It was slurp slurp good. It was worth me going to two different grocery stores to find lemongrass. (I couldn’t find it at Walmart but it was at Smiths and Harmons). I hope you give it a shot. My family plus friends all loved it.

Ingredients/Substitution Ideas

• Water and Better than Bouillon Chicken Base–or chicken broth
• Worcestershire sauce
• Soy sauce
• Chinese 5 Spice–you can find this next to the other spices
• Minced garlic
• Ginger–I keep gingerroot wrapped in foil in my freezer. I grate it frozen for recipes like this one.
• Mushrooms
• Lemongrass–find in the produce section. You can also use 2 Tbsp of lemongrass paste.
• Chopped, cooked chicken–I used rotisserie chicken
• Udon Stir-Fry Noodles–I used the Ka-me brand found in the Asian section of the grocery store.
• Sesame oil
• Fish sauce–or oyster sauce
• Lime juice–fresh tastes best
• Cilantro

Steps

1. Add ingredients: Add water, Better than Bouillon, Worcestershire sauce, soy sauce, Chinese 5 spice, garlic, ginger, mushrooms and chicken (if using) into Instant Pot.
2. Bruise the lemongrass: Trim off the discolored bottom of the lemongrass. Peel off the outer layer. Discard. Lightly smash the stalk of lemongrass with the back of a chefs knife or a mallet. Add the lemongrass into the Instant Pot. 
3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Remove the lemongrass stalks and discard.
4. Stir in the noodles, sesame oil, fish sauce and lime juice.
5. Serve: Ladle into bowls and top each bowl with some chopped cilantro. Slurp and enjoy!

Notes/Tips

• This soup can be served as the main dish but it can also be a starter to a meal such as Instant Pot Thai Chicken Noodles or lettuce wraps.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator.
• Another recipe you can make with lemongrass is Instant Pot Thai Coconut Soup.
• Another recipe you can make with fish sauce is Instant Pot Drunken Noodles.

Pin this recipe for later!

5 More Instant Pot Soup Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

Print

Pin this recipe for later!

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.