Looking for a comforting and flavorful dish that’s simple to prepare and perfect for two? This one pot recipe for curried wild rice and coconut soup is your go-to solution.
Packed with fragrant spices, creamy coconut milk, and wholesome ingredients, it’s an easy way to bring a bit of culinary adventure into your kitchen.
Plus, it all comes together in a single pot, making cleanup a breeze!
Why This One Pot Recipe Stands Out
This recipe combines the rich, creamy texture of coconut milk with the hearty chew of wild rice and a touch of exotic Thai red curry paste. It’s ideal for those who want bold flavors without spending hours in the kitchen.
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The dish is satisfying yet light, offering a perfect balance of warmth and zest that’s great for any season.
The use of an electric pressure cooker speeds things up, turning a potentially lengthy process into a quick and seamless cooking experience.
Customization to Suit Your Tastes
The beauty of this recipe lies in its versatility. Want to make it vegan? Simply swap out the fish sauce for a plant-based alternative or soy sauce. Prefer a spicier kick? Add extra Thai red curry paste or a sprinkle of chili flakes.
You can also bulk up the soup by tossing in extra veggies like baby spinach, sweet potatoes, or bell peppers. With such flexibility, this one-pot recipe adapts to suit your cravings and dietary preferences.
Pro Tips for the Best Results
- Rinse the Wild Rice: Be sure to rinse the wild rice thoroughly before adding it to the pot. This removes excess starch and helps keep the soup’s texture light and brothy.
- Use Full-Fat Coconut Milk: For the creamiest texture and richest flavor, opt for full-fat coconut milk instead of lite versions.
- Don’t Skip the Lime: The lime juice and wedges for serving add a bright, tangy finish that perfectly balances the soup’s richness.
- Pressure Cooker Know-How: Make sure to follow the pressure cooker’s instructions carefully when releasing steam to avoid accidents.
Pairing Suggestions for a Complete Meal
This curried wild rice and coconut soup is delicious on its own, but pairing it with complementary sides can elevate the meal. Here are some ideas to complete your dining experience:
- Crunchy Sides: Serve with crispy breadsticks, naan, or toasted baguette slices to soak up the rich, flavorful broth.
- Fresh Salads: Add a light, refreshing salad with mixed greens, cucumber, and a citrus vinaigrette to balance the dish’s creaminess.
- Tropical-Inspired Drinks: Pair the soup with a glass of mango lassi or a chilled coconut water mocktail for a tropical twist.
- Savory Snacks: A side of spring rolls or vegetable samosas can complement the soup’s Thai-inspired flavors beautifully.
Why You’ll Love This Recipe
Not only does this curried wild rice and coconut soup taste amazing, but it’s also a low-stress meal with maximum flavor.
Everything is cooked in a single pot, making it perfect for busy weeknights or lazy weekends when you still want something nourishing and satisfying.
This one pot recipe is a must-try for anyone who loves bold flavors, minimal cleanup, and endless possibilities for customization.
Recipe
Curried Wild Rice & Coconut Soup One-Pot Recipe
Equipment
- Instant Pot or an electric pressure cooker
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped fine
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons Thai red curry paste
- 2 cups vegetable or chicken broth
- 1 14-ounce can coconut milk, divided
- 1 tablespoon fish sauce plus extra for seasoning
- 1/2 cup wild rice picked over and rinsed
- 1 1/2 tablespoons lime juice plus lime wedges for serving
- 1 1/2 teaspoons sugar
- 6 ounces white mushrooms trimmed and sliced thin
- 2 tablespoons chopped fresh cilantro
Instructions
- Using the highest sauté or browning function on the Instant Pot, heat the vegetable oil until shimmering. Add the chopped onion and cook until softened, about 3 to 5 minutes. Stir in the garlic, ginger, and red curry paste, cooking until fragrant, about 30 seconds.
- Add the broth, half the coconut milk, fish sauce, and rinsed wild rice. Scrape up any browned bits from the bottom to prevent burning.
- Secure the Instant Pot lid and close the pressure valve. Set to high-pressure cook for 30 minutes. Once finished, turn off the cooker and use the quick-release method to release the pressure. Carefully remove the lid, allowing steam to escape away from you.
- Stir in the remaining coconut milk, lime juice, and sugar. Add the mushrooms and cook using the highest sauté or browning function until tender, about 3 to 5 minutes.
- Turn off the Instant Pot, stir in the chopped cilantro, and adjust seasoning with extra fish sauce, salt, and pepper to taste.
- Ladle the soup into bowls and serve with lime wedges for added freshness.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.