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Instant Pot Thai Noodle Soup


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

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.


Ingredients

Scale
  • 4 cups water
  • 4 tsp Better than Bouillon Chicken Base
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 tsp Chinese 5 Spice
  • 1 tsp minced garlic
  • 1 tsp minced ginger (packed)
  • 1 (8 oz) package mushrooms, washed and quartered
  • 2 (4 inch) pieces of lemongrass (or 2 Tbsp of lemongrass paste)
  • Optional 12 cups of chopped, cooked chicken (I used rotisserie chicken)
  • 1 (7.1) ounce package of Udon Stir-Fry Noodles
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 Tbsp lime juice
  • Chopped cilantro, for serving

Instructions

Instant Pot Instructions:Β 

  1. Add water, Better than Bouillon, Worcestershire sauce, soy sauce, Chinese 5 spice, garlic, ginger, mushrooms and chicken (if using) into Instant Pot.
  2. 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.Β 
  3. 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. Ladle into bowls and top each bowl with some chopped cilantro. Slurp and enjoy!

Slow Cooker Instructions:

  1. Add water, Better than Bouillon, Worcestershire sauce, soy sauce, Chinese 5 spice, garlic, ginger, mushrooms and chicken (if using) into slow cooker.
  2. 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 slow cooker.Β 
  3. Cover slow cooker and cook on low for 4 hours. Remove the lid. Remove the lemongrass stalks and discard.
  4. Stir in the noodles, sesame oil, fish sauce and lime juice.
  5. Ladle into bowls and top each bowl with some chopped cilantro. Slurp and enjoy!
  • Category: Soup
  • Method: Instant Pot or Slow Cooker