RPL: Red Curry Rice Noodle Soup

RPL cookbook pg 273

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Select the Sauté setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads "HOT," add the onion, carrots, and bell pepper and cook until the onion is softened and begins to become translucent, 4 to 5 minutes.

Step 2

2. Add the garlic, ginger, chiles (if using), and red curry paste and cook for 1 minute until the mixture is very fragrant, stirring constantly.

Step 3

3. Add the vegetable broth, water, Sriracha, bay leaves, salt, tamari, miso, and red lentils. Stir to combine. Select the Cancel setting.

Step 4

4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes.

Step 5

5. Once the 10-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.

Step 6

6. Open the pot and discard the bay leaves. Add the lime juice, cilantro, basil, coconut sugar, and coconut milk. Stir to combine all of the ingredients and select the Sauté setting.

Step 7

7. Add the thin rice noodles, submerge them in the liquid, and allow the soup to come to a simmer.

Step 8

If you have a glass lid that fits your Instant Pot, cover the Instant Pot with the glass lid.

Step 9

(Alternatively, you can place the Instant Pot lid on top and set the Pressure Release to Venting; the lid won't lock into place.) Cook the noodles in the soup, covered, until they have softened, 3 to

Step 10

8. If you find the soup to be a bit thick, pour in ½ cup water and stir, adding more as needed.

Step 11

9. Taste the soup for salt, acidity, and sweetness, adding more salt, lime juice, or coconut sugar as needed. Transfer the soup to bowls and garnish with additional basil, cilantro, and sesame seeds.