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    Home » Soups

    Coconut Curry Noodle Soup | Instant Pot & Stove Top Recipe

    Published: Mar 12, 2019 · Modified: Nov 11, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 46 Comments

    1562 shares
    Jump to Recipe

    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!

    Jump to:
    • Ingredients
    • How to Make Coconut Curry Noodle Soup
    • Stovetop Recipe
    • More Soup Recipes 
    • Recipe

    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 vegan coconut curry noodle soup in the Instant Pot that is ready in 20 minutes. And if you love noodles check out this easy spicy miso ramen for a flavor-packed vegetarian dinner.

    coconut curry noodle soup in a white bowl with chopsticks

    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:

    1. 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
    2. 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, and 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!
    3. 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.

    How to Make Coconut Curry Noodle Soup

    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 

    Carrots, broccoli, onions and red peppers cut on a cutting board with a can of coconut milk, red curry pasta on the side.
    sauteed veggies in the Instant Pot
    stir fried tofu in a pan
    stir fried veggies in a balck bowl, tofu in a black plate with the Instant Pot in the background

    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.

    saute curry paste in oil
    add carrots
    add noodles
    add ginger and coconut milk

    Step 3: Close the Instant Pot with pressure valve to sealing set and Pressure Cook 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.

    Instant Pot with cooked noodles in coconut curry
    pressure cooked noodles
    Instant Pot with added sauteed veggies to the cooked noodles
    add sauteed veggies
    Instant Pot with added sauteed veggies and tofu to the cooked noodles
    add stir-fried tofu
    coconut curry noodle soup

    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.

    More Soup Recipes 

    Love one-pot soups? Here are some of our other favorite recipes:

    • Chicken Cilantro Soup
    • Pasta e Fagioli 
    • Chicken Tortilla Soup
    • Lasagna Soup

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    coconut curry noodle soup in a white bowl with chopsticks in the soup.
    Print Recipe Pin Recipe Save Saved!
    4.60 from 45 votes

    Instant Pot Coconut Curry Noodle Soup

    Vegan Instant Pot Coconut Curry Noodle Soup loaded with vegetables in a flavorful, creamy and spicy coconut curry broth 
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: dinner, Lunch
    Cuisine: American
    Servings: 5
    Calories: 529kcal
    Author: Archana Mundhe

    Ingredients

    • 3 tablespoons coconut oil or regular cooking oil
    • 12 ounces extra firm tofu
    • 1 cups red pepper cut into 2-inch long, ¼-inch thick wedges
    • 1 cups broccoli cut into 1-inch small florets
    • 1 large yellow onion thinly sliced
    • 8 oz noodles udon noodles or linguine
    • 2 tablespoons red curry paste
    • 2 carrots peeled and cut into 2-inch long, ¼-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 the remaining 1 tablespoon oil to the Instant Pot and add the 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 until the soup comes to a gentle boil. Adjust salt and pepper to taste.

    Video

    Notes

    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. 
    Stove Top Recipe:
    • 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

    Calories: 529kcal | Carbohydrates: 53g | Protein: 18g | Fat: 28g | Saturated Fat: 22g | Sodium: 612mg | Potassium: 941mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7115IU | Vitamin C: 115mg | Calcium: 96mg | Iron: 3.9mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sky says

      May 26, 2022 at 10:22 pm

      This was epic. Even my 4 year old loved it. One of the tastiest things I have ever made. Thank you!5 stars

      Reply
      • Archana says

        May 29, 2022 at 8:32 pm

        Thank you!

        Reply
    2. Nick Emptevee says

      September 08, 2022 at 10:54 am

      I made this with bok choy and shrimp. Insanely tasty.

      Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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