I can’t believe it took me this long to share this incredible luscious, finger-licking good, and EASY coconut curry noodle soup recipe with you guys! Using most of the pantry ingredients, this soul-warming and flavor bursting, coconut curry soup is especially good for those rainy days or busy weeknights… you won’t be able to put this soup down!
This coconut curry noodle soup recipe was developed 3 years ago, while we unboxed my friend’s brand new Instant Pot. With her busy lifestyle, she needed some quick and healthy recipes. While we brainstormed some ideas that would fit her vegetarian diet, she couldn’t stop raving about this coconut curry soup that she has been enjoying over the years at her favorite Asian restaurant. Since I had not been to this restaurant, I decided to give this recipe a try based on her description of the recipe.
The result was this beautiful vegetarian/vegan coconut curry noodle soup in the Instant Pot that is ready in 20 minutes.
Ingredients
Although this recipe is versatile and you can change up the ingredients, here are some of my favorite ingredients and the reasons why I like them:
- Coconut Milk – I LOVE Trader Joe’s canned coconut milk. Use regular full fat coconut milk for a creamy soup and low-fat coconut milk for a lighter soup. I also like Chaokoh brand coconut milk that is available in most grocery stores and also on amazon
- Curry Paste – I LOVE Maesri brand red curry paste that is sold in most grocery stores and also on amazon It has rich, authentic flavors, comes in small 4 OZ cans with vegan ingredients – chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, coriander seeds, cumin, cardamom. This paste is the one I use to make the delicious Thai Red Curry!
- Noodles – I have tried this recipe with 2 brands of udon noodles(Simply Asia & KOYO) and they are available in most grocery stores. I have also used linguine in this recipe and it works really well too. AND best of all you can use Rice noodles to make this soup gluten-free.
Instructions
Here is a step by step recipe with photos. Please check the recipe card at the end of this post for the full recipe:
Step 1: Cut all the veggies. Turn the Instant Pot to sauté mode and heat 1 tablespoon of oil. Add onions and saute for 2 minutes. Add broccoli and peppers and saute for another 2 minutes. Take all the veggies out and reserve. Next stir-fry tofu for which you have 2 options: Stir fry in a non-stick skillet or Bake the tofu
Step 2: Add the remaining 1 tablespoon oil to the Instant Pot and add the red curry paste. Sauté for 30 seconds. Add carrots, noodles, broth, and coconut milk. Add ginger and salt. Gently stir pushing all the noodles under the liquids.
Step 3: Close the Instant Pot with pressure valve to sealing set to Pressure Cook/Manual for 3 minutes. Note: read the instructions on the noodles and pressure cook for half the time minus 1, so if the package says 8 mins, cook for 3 mins. Quick-release. Stir in cooked tofu and veggies. Set the Instant Pot to sauté mode and cook until the soup comes to a gentle boil. Adjust salt and pepper to taste.
More Recipes
Love one pot soups? Here are some of our other favorite recipes:
Stovetop Recipe
Although Instant Pot makes this soup easy and quick, you can also easily make this recipe on the stovetop. I have included the details in the notes section of the recipe card.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Instant Pot Coconut Curry Noodle Soup
Ingredients
- 3 tablespoons coconut oil or regular cooking oil
- 12 to 10 ounces extra firm tofu
- 1 to 2 cups red pepper cut into 2-inch long, 1/4-inch thick wedges
- 1 to 2 cups broccoli cut into 1-inch small florets
- 1 large yellow onion thinly sliced
- 8 oz noodles udon noodles or linguine
- 1 to 3 tablespoons red curry paste
- 2 carrots peeled and cut into 2-inch long, 1/4-inch thick wedges
- 1 tablespoon ginger grated
- 4 cups low sodium vegetable broth we like better than bouillon broth base
- 1 can coconut milk
- 1 teaspoon kosher salt
Instructions
- Cut all the veggies. Turn the Instant Pot to saute mode and heat 1 tablespoon of oil. Add onions and saute for 2 minutes. Add broccoli and peppers and saute for another 2 minutes. Take all the veggies out and reserve.
- Next step is to stir-fry tofu for which you have 2 options:
- Add 1 tablespoon oil to a non-stick skillet, add the cut tofu and cook until both sides turn golden brown. Take the tofu out and reserve. Or you can follow my baked tofu recipe.
- You can also stir-fry the tofu in the Instant Pot insert, just note that the tofu may stick to the bottom of the pan. Set the Instant Pot to saute mode and heat 1 tablespoon oil. Add the tofu and cook for 2 minutes on each side or until both sides turn golden brown. Take the tofu out and reserve. Deglaze the pot really well before moving on to the next step.
- Add remaining 1 tablespoon oil to the Instant Pot and add red curry paste. Saute for 30 seconds. Add carrots, noodles, broth and coconut milk. Add ginger and salt. Gently stir pushing all the noodles under the liquids.
- Close the Instant Pot with pressure valve to sealing set to Pressure Cook/Manual for 3 minutes. Quick release. Stir in cooked tofu and veggies. Set the Instant Pot to saute mode and cook untill the soup comes to a gentle boil. Adjust salt and pepper to taste.
Video
Notes
- Read the instructions on the noodles and pressure cook for half the time minus 1, so if the package says 8 mins, cook for 3 mins).
- Use low-fat coconut milk for a lighter version of this soup.
- Heat 1 tablespoon of oil in a skillet. Add onions and saute for 2 minutes. Add broccoli and peppers and saute for another 2 mins. Take all the veggies out and reserve.
- Add 1 tablespoon oil to a skillet (preferably non-stick), add the cut tofu, and cook until both sides turn golden brown. Take the tofu out and reserve.
- Cook the noodles as per the package directions. Drain all the liquids and reserve.
- Add 1 tablespoon of oil to a large skillet or pot and add the red curry paste. Saute for 30 seconds. Add carrots, broth(add 2 cups only), coconut milk, ginger, and salt. Bring to a full boil and cook until the carrots become tender.
- Add the cooked noodles, sautéed vegetables, and tofu to the soup and cook until the soup comes to a gentle boil. Adjust salt and pepper to taste.
Nutrition
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Heide L Horeth says
As always the dishes look delicious! I also appreciate you sharing your favorite brands as it is so easy to become overwhelmed at the grocery store when shopping! Keep em coming!
Archana says
Thank you Heide! I am so glad you find teh brnads useful.
Heide says
Archana, May I send you my cookbook? I would value your opinion. I think you will enjoy it!
Archana says
Yes please! I will love to try new recipes
Heide Linde Horeth says
I will send it out today but being “tech” challenged I do not see an address on your website. Is it hiding from me? Let me know, Heide
Archana says
Archana@ministryofcurry.com
Heide L Horeth says
I wanted to send you the hard copy of my cookbook but am happy to just send some pages via the computer and we’ll see what you think. I know you are not tech challenged! LOL
Thank you!
Heide
Archana says
Just replied to your email with my address
H says
Hi
You mention water in the recipe but not an amount in the ingredient list. Would that be in lieu of broth?
Looking forward to trying this.
Archana says
Sorry I will correct that. Basically its just 4 cups of broth
H says
Thank you. I just made this and it is amazing. (And it’s my first Instant Pot meal.) Looking forward to trying your other recipes.
Archana says
Thank you for letting me know! I am so glad you enjoyed it.
Michelle says
Was great! I added kaffir lime leafs
Archana says
Love the addition of kafir lime leaves. Thank you for the feedback
Esmee says
I made this in the instant pot. I added mushrooms to he vegetables. Amazing! So delicious thank you
Archana says
You are welcome! Thank you for the feedback
isela says
Would you squeeze liquid out of tofu with paper towel first when making this dish?
Archana says
yes that does help. I will make sure to clarify that in the recipe. Thank you for brining it up 🙂
Deepa says
Hi Archana! I’m planning to make this today. Could I sub in yellow curry paste?
ps- I am eating your pasta e Fagioli as I type this!
Archana says
Hi Deepa, Yes absolutely sub yellow curry paste. It will be equally delish!! Let me know how you like it.
Deepa says
It was very good! I used the yellow curry paste and ended up doing it stovetop since I didn’t have noodles on hand (so I will just eat with rice). Next time I might use frozen or fresh pre cut veggies to decrease the prep time. I like that it makes a big portion. I’d like to freeze some – is that possible with tofu and coconut milk?
Archana says
Thank you Deepa!
TAmar says
Do you suppose I could try this with flat (linguine style) rice noodles?
Archana says
yes! linguine rice noodles will work too
Ravi Ramamurthy says
Tried today Fantastic !!!
Smitha says
What can I use as a substitute for coconut milk? My kids are not too fond of the taste of coconut milk.
Archana says
Heavy cream will work. IF you have trader Joes near you, their coconut milk does not smell or have any after taste.
Sheryl says
I bought your cookbook and have many of your recipes! They were all yummy and easy to follow!
Thank you so much for all your time and energy to share your knowledge with us!
Thanks
Sheryl
Archana says
Thank you for making my day!! I wil love a review from you on amazon .
Maya says
Can I use frozen raw shrimp instead of tofu? How would the recipe change?
Archana says
yes, it will work great! Add the frozen shrimp along with the noodles and pressure cook together
saumya says
Hello , I want to make this today . How much coconut milk to use here ? It says a can but would that be 8 oz or 16 oz?Thanks!
Archana says
I use trader joe’s coconut milk can which is 13.5 ounces. You can add 1 oz and then add more if needed
Prasanna Raja says
I made this delicious soup today and the whole family loved it!!! Didn’t get red curry paste so I substituted with green curry paste. It was delicious!! Thank you so much Archana. Will try another time with red curry paste. Also I used rice noodles. It became little thick once it cooled down. May be I should add half of noodles? This one is a keeper for sure.
Archana says
Thank you! Yes add more broth when reheating if they get thick.
JIGISHA CHAUDHARI says
Loved it…………will add it to my dinner menu for sure. I wanted it more of a stew consistency so used three cups of broth instead of 4. Turned out perfect.
rupal says
My kids won’t eat if to spicy. If I decrease the amount of the red curry paste I use so that its less spicy, I fear that the red curry taste won’t be there and it will be too bland. What else can I add so that it is not spicy but its still flavorful?
Archana says
You can add less in the beginning while cooking. Take some soup out and then add more for the remaining?