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Instant Pot Coconut Curry Noodle Soup
4.6 from 144 votes

Instant Pot Coconut Curry Noodle Soup

Instant Pot Coconut Curry Noodle Soup brings together tender tofu, fresh vegetables, and noodles in a fragrant coconut curry broth. Red curry paste adds warmth and spice, balanced by creamy coconut milk. The soup’s texture is a comforting mix of soft noodles and slightly crisp-tender vegetables, suitable as a filling main dish with accessible ingredients and convenient Instant Pot cooking.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories: 529 kcal
Course: Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  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 minutes. 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. Or you can follow my baked tofu recipe.
  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 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.
  6. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 529

% 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.