Instant Pot Coconut Curry Noodle Soup

Coconut Curry Noodle Soup – I can’t believe it took me this long to share this incredible luscious, fingerlicking-good and EASY 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 week nights… 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 friends 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.

Best Ingredients to use in this VEGAN Coconut Curry Noodle Soup:

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. Best Coconut Milk – 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. Best Curry Paste – 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, galgangal, coriander seeds, cumin, cardamom. This paste is the one I use to make the delicious Thai Red Curry!
3. Best 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 good too. AND best of all you can use Rice noodle to make this soup gluten free.

Do I need an Instant Pot to make this recipe?

• Although you do not need an Instant Pot to make this recipe, it’s definitely more convenient to make it in the Instant Pot. If you do not have an Instant Pot, here is a stove top version.

Stove Top Coconut Curry Noodle Soup recipe:

• Cut all the veggies. 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 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.

Step by Step Instant Pot Coconut Curry Noodle Soup recipe:

• 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 step is to stir-fry tofu for which you have 2 options:
  1. 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.
  2. 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 sauté 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. Sauté 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. 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.

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.

4.41 from 25 votes

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Instant Pot Coconut Curry Noodle Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Vegan Instant Pot Coocnut Curry Noodle Soup loaded with vegetables in a flavorful, creamy and spicy coconut curry broth 

Course: dinner, Lunch

Cuisine: American

Keyword: coconut curry noodle soup, vegan coconut curry soup

Servings: 5

Calories: 529 kcal

Author: Archana

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 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

1. 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 mins. Take all the veggies out and reserve.
2. Next step is to stir-fry tofu for which you have 2 options:
3. 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.
4. 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.

5. 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.

6. 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 saute mode and cook untill the soup comes to a gentle boil. Adjust salt and pepper to taste.

Recipe 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. 

Nutrition Facts

Instant Pot Coconut Curry Noodle Soup

Amount Per Serving

Calories 529 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 22g138%

Sodium 612mg27%

Potassium 941mg27%

Carbohydrates 53g18%

Fiber 6g25%

Sugar 10g11%

Protein 18g36%

Vitamin A 7115IU142%

Vitamin C 115mg139%

Calcium 96mg10%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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