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4.5 from 4 votes
Thai Curry Soup
Prep Time
10 mins
Cook Time
30 mins
Servings: 6
Author: Antonet Roajer
  • 1 tbsp Thai Red Curry Paste
  • 8 oz Thai Rice Noodles
  • 2 cups Chopped Veggies (Cabbage, Beans, Carrot and Bell Pepper)
  • 33.8 ml Bone or Chicken or Veg Broth
  • 1 can Coconut Milk
  • 1 tbsp Ginger & Garlic Minced
  1. Soak rice noodles in water for 2 hours before start cooking or follow the package directions.

  2. In a multi-cooker, press saute mode, heat oil, add minced ginger and garlic and saute until nice aroma comes out. Add red curry paste saute for 20 - 30 seconds.

  3. Add mixed veggies and saute for 2 minutes. Add broth, coconut milk, rice noodles and place the lid (I didn't add salt in this soup because the sodium in the broth is enough for my taste bud, you can add if it is less for you).

  4. Choose soup option and slow cook for 30 minutes. Garnish with a lime wedge, cilantro and serve.

Recipe Notes


Make sure to taste the soup before adding salt. The sodium in the broth is just enough for my taste bud, so I didn't add salt.

Add veggies of your choice. 

You can add sliced chicken and shrimp as well in this soup.