Instant Pot Thai Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai-style noodle soup loaded with chicken, mushrooms, lemongrass, and ginger in a flavorful broth. Comforting and aromatic, it's quick to prepare in a pressure cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups water
- 4 tsp Better than Bouillon Chicken Base
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- ½ tsp Chinese 5 Spice
- 1 tsp minced garlic
- 1 tsp minced ginger (packed)
- 1 (8 oz) package mushrooms, washed and quartered
- 2 (4 inch) pieces of lemongrass (or 2 Tbsp of lemongrass paste)
- Optional 1-2 cups of chopped, cooked chicken (I used rotisserie chicken)
- 1 (7.1) ounce package of Udon Stir-Fry Noodles
- 1 tsp sesame oil
- 1 tsp fish sauce
- 1 Tbsp lime juice
- Chopped cilantro, for serving
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 771mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.