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coconut curry noodle soup in a white bowl with chopsticks in the soup.
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4.56 from 38 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

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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