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PHO inspired Noodles in coconut milk broth

Here is another easy no-fuss InstantPot soup which is a meal by itself. Loaded with plenty of mushrooms and brown rice noodles, this will fill you up in minutes. Coconut milk adds a beautiful aroma and also the richness. Add veggies of choice.
Prep Time5 minutes
Cook Time20 minutes
Resting time5 minutes
Course: Soup
Cuisine: Asian
Servings: 8

Equipment

  • InstantPot

Ingredients

  • 8 oz Brown Rice noodles Thin style
  • 4 cups Vegetable Stock low sodium
  • 2 cups Coconut milk
  • 1 cup Snap peas thinly sliced horizontally
  • 1/2 cup Julienned Carrots
  • 2 cups Mushrooms - mixed variety sliced
  • 1 Onion chopped
  • 3 pods Garlic sliced
  • 1 inch Ginger grated
  • 10 leaves Thai Basil cut into ribbons
  • 1 tsp Sesame oil

Instructions

  • Start the InstantPot on Saute mode
  • Add little Sesame oil, saute the onions, garlic and Ginger
  • Add the mushrooms, snap peas, coconut milk and vegetable stock
  • Put the lid on and set to cook for 8 minutes under pressure
  • Let it cool down for another 10 minutes, open carefully, add the broken rice noodles (uncooked) directly into the hot broth and mix
  • Season with salt and pepper
  • Top off with the basil leaves and put the lid on and let it all mingle for 5 minutes
  • Serve hot!