Instant Pot Coconut Curry Noodle Soup
User Reviews
4.6
Instant Pot Coconut Curry Noodle Soup
Description
This soup combines crispy seared tofu, sautéed onions, broccoli, and red peppers with udon or linguine noodles simmered in a flavorful broth made of vegetable stock, red curry paste, ginger, and coconut milk. The vegetables are lightly cooked to preserve some texture, while tofu is browned for savory contrast. The recipe uses the Instant Pot sauté and pressure cook functions to build complex flavors efficiently.
The curry base delivers gentle heat and creaminess derived mainly from the coconut milk and red curry paste. Noodles cook directly in the broth, absorbing flavors. The mix of tender vegetables and firm tofu creates a satisfying mouthfeel. This soup offers a hearty but not heavy option, suitable for cooler days or when craving a fragrant, spiced meal.
Instructions also present a stove-top alternative, outlining steps for separately cooking noodles and vegetables before combining with the broth to achieve similar results. Modify the coconut milk type for lighter or richer soup texture as preferred.
The recipe includes tips like deglazing the pot to prevent sticking and suggested cooking times to ensure noodles don’t overcook in the pressure cooker. Seasoning adjustments allow tailoring spice or saltiness to taste.
Ingredients
- 3 tablespoons coconut oil or regular cooking oil
- 12 ounces tofu extra firm
- 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 carrot peeled and cut into 2-inch long, ¼-inch thick wedges
- 1 tablespoon ginger grated
- 4 cups vegetable broth we like better than bouillon broth base, low sodium
- 1 coconut milk can
- 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.
Notes
- As an alternative, cook the noodles and vegetables separately on the stove before combining in the curry broth to control texture.
- Using low-fat coconut milk lightens the soup, while full-fat yields a richer texture.
- Carefully deglaze the Instant Pot after browning tofu to avoid burning during pressure cooking.
- Adjust noodle cooking times per package instructions, ideally cooking them for about half the recommended time minus one minute under pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 22g | 110% |
| Sodium | 612mg | 26% |
| Potassium | 941mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 7115IU | 142% |
| Vitamin C | 115mg | 128% |
| Calcium | 96mg | 10% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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