Red curry vegetable noodle soup from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 123) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LostInTheKitchen on January 06, 2023

    As has been said above - tasty soup, but very thin; can take a lot more vegetables. The recipe itself is a little unclear: I used 110g of sweet potato (recipe calls for one small); and two heads of 6-8" baby bok choi; recipes calls for "a bunch", but I'm not sure what that would mean! All of that basically disappeared in the soup.

  • purpleshiny on January 01, 2020

    Have made several times. Just as good with green curry paste if that's what you have on hand.

  • purpleshiny on January 28, 2018

    Easy and comforting. I would at least double the vegetables next time. Possibly triple.

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