This Green Noodle Soup

Nutrition values are AI-estimated based on ingredients.

• Approximately 2-3 tablespoons Thai Green Curry Paste
• About 2-3 pieces Green Chilies
• A small handful Cilantro Stalks
• A small handful Cilantro (leaves)
• A handful Basil (leaves)
• Approximately 1-2 tablespoons Coconut Milk (to aid blending)
• Approximately 1-2 tablespoons Sesame Oil
• About 1 tablespoon finely chopped Ginger Garlic
• Approximately half a small finely chopped Onion
• About 1 cup sliced Mushroom
• Approximately 2-3 cups Stock (chicken or vegetable)
• About 1 teaspoon Brown Sugar
• Approximately 1 tablespoon Rice Vinegar
• About ½ teaspoon Salt, or to taste
• Approximately ¼ - ½ cup Coconut Milk (added after the stock)
• Approximately 1.5 - 2 cups flat, wide, dried Rice Noodles
• 1 small head Bok Choy, halved or quartered
• Approximately 2-3 thinly sliced Red Chilies (garnish)
• A small handful Fresh Cilantro (garnish)
• A few leaves Fresh Basil Leaves (garnish)
• A few halves Cherry Tomatoes (garnish)
• Lime Wedges (for serving)

1. 1Add pre-made Thai green curry paste, green chilies, cilantro stalks, cilantro leaves, basil leaves, and a small amount of coconut milk into a small blender or grinder, and blend until a smooth, vibrant green paste is formed.
2. 2Set an Instant Pot to the "Sauté" function, pour sesame oil into the inner pot, and once hot, add the chopped ginger and garlic, sautéing briefly until fragrant.
3. 3Add the chopped onion and continue to sauté until it becomes translucent and softened.
4. 4Add the sliced mushrooms to the pot with the aromatics and sauté for a few minutes, allowing them to release their moisture and lightly brown.
5. 5Incorporate the freshly blended green curry paste into the pot, stirring it with the sautéed ingredients.
6. 6Pour in the stock, followed by brown sugar, rice vinegar, and salt, stirring the mixture thoroughly to ensure all flavors are well combined.
7. 7Add the dried flat rice noodles, the remaining coconut milk, bok choy, sliced red chilies, and fresh cilantro to the simmering soup, gently stirring everything together, making sure the noodles are submerged in the liquid.
8. 8Simmer the soup for a short period on a low setting or sauté mode until the rice noodles are tender and the bok choy is cooked through.
9. 9Ladle the hot green noodle soup into a serving bowl.

These instructions are our analysis of the original video. Watch on YouTube →