Coconut Curry Noodle Soup | Instant Pot & Stove Top 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!

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.

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.

Step by Step 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 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.

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

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Recipe

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4.61 from 43 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

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