Instant Pot Vegan Thai Curry Soup

Comforting Thai Curry Soup with tofu and veggies!

This easy to make one-pot soup makes a wholesome and filling meal.

pair of hands holding a bowl of thai curry soup

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I know, soup in June? What am I thinking?

Well, honestly if you ask me, I can drink soup pretty much every day of the year.

The weather doesn’t matter to me when it comes to soups.

And anyway weather is always so unpredictable here. One day it will be hot and next day I would be reaching out for soup.

If you are a soup person like me, then you would love this flavorful Thai Curry Soup. It’s my favorite these days!

This Thai Curry Soup

✓ is vegan and gluten-free

✓ made in the Instant Pot

✓ packed with warm flavors

✓ has just the right amount of heat

✓ can be eaten as such or served over rice

I always have some thai red curry paste in the refrigerator. It helps me to make dinner quickly on days when I am too lazy to cook.

Just add veggies, coconut milk, and the curry paste and you pretty much have a nice curry in less than 30 minutes.

The other day I used the paste to make this thai curry soup. It came together quickly in my Instant Pot.

And I had it for dinner 2 days in a row. It was flavorful, nutritious and comforting.

It was like a much diluted form of the thai curry that I love at my favorite thai restaurant.

vegan thai curry soup served in a black bowl garnished with cilantro and lime wedges on the sides

Veggies in this vegan thai curry soup: I have used carrots, mushroom, peppers and of course there’s tofu here.

You can use potatoes, even some greens like spinach or kal would be good here.

I used exta-firm tofu for this recipe and I suggest you do the same. It works best here.

Also, make sure to press the tofu for 20 minutes to get rid of excess moisture. This helps the tofu in absorbing the flavors of the soup.

If you add it straight away, the tofu might taste bland.

This thai curry soup couldn’t be easier to make. I first saute the onion, garlic, ginger in the instant pot.

And then add in the veggies and then pressure cook. Once the veggies are pressure cooked, I then add the coconut milk and let it simmer until creamy.

Sometimes the coconut milk can curdle under pressure, so it’s better to add it after the pressure cooking.

I love maesri brand (not sponsored) thai red curry paste, but you can use the one you like. I also love chaokoh coconut milk for cooking and is pretty much the only coconut milk I use in my thai curries.

This brand of curry paste is little spicy so I don’t add a ton of it. If yours is mild, you can add more of it.

I hope you guys will give this thai curry soup recipe a try and enjoy it as much as I did.

Method

Before you start, press tofu with a heavy object for 15 to 20 minutes. This helps in getting rid of excess moisture.

1- Press the saute button and then press the adjust button to set saute to “less”.  Once it displays hot, add the avocado oil and sesame oil to the pot.

Then add the onion, garlic and ginger and saute for 5 minutes until fragrant, stirring often.

2- Add mushrooms, carrots, and tofu followed by red curry paste, tamari, rice vinegar and brown sugar. Toss to combine everything together.

3- Add 2.5 cups water or vegetable broth and salt. Stir and close the pot with its lid.

4- Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

step by step picture collage of making instant pot vegan thai curry soup

5- Open the pot and press the saute button.

6- Stir in the coconut milk. I added only 1/2 the can of coconut milk, you can add more.

7- Add the peppers. Also add the lime juice.

8- Let the soup simmer for 2 minutes on saute. Add cilantro.

step by step picture collage of making instant pot vegan thai curry soup

Serve this vegan thai curry coup with more cilantro and lime wedge.

bowl of thai curry soup with a spoon ready to dig in

More Instant Pot Soups

Instant Pot Minestrone Soup

Instant Pot Carrot Ginger Soup

Instant Pot Vegetarian Tortilla Soup

If you’ve tried this Instant Pot Vegan Thai Curry Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Instant Pot Vegan Thai Curry Soup

Vegan Thai Curry Soup is warm, comforting and full of flavors. Made in the Instant Pot, it makes a filling meal and is also gluten-free.

pair of hands holding a bowl of thai curry soup
Course Soup
Cuisine Thai
Keyword thai curry soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 231 kcal
Author: Manali
5 from 1 vote
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Ingredients

  • 1 tablespoon avocado oil, or use any oil of choice
  • 1 teaspoon sesame oil
  • 1 small sweet onion, chopped
  • 4-5 large garlic cloves, chopped
  • 1 inch ginger, chopped
  • 3/4 cup sliced white mushroom, from around 6 medium white mushrooms
  • 1/2 cup carrots , cut into rounds, from 2 medium carrots
  • 5 oz tofu, cubed, extra-firm, around 3/4 cup tofu cubes
  • 1 tablespoon + 1 teaspoon thai red curry paste, or add more to taste
  • 1 tablespoon tamari, or use soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon brown sugar
  • 2.5 cups water , or vegetable broth
  • salt, to taste
  • 1/2 of 14 oz can coconut milk
  • 1 medium red bell pepper, sliced
  • 1 lime, juice of
  • 1-2 tablespoons chopped cilantro

Instructions

  1. Before you start, press tofu with a heavy object for 15 to 20 minutes. This helps in getting rid of excess moisture. Then cut into cubes and set aside. 

  2. Press the saute button and then press the adjust button to set saute to "less". 

  3. Once it displays hot, add the avocado oil and sesame oil to the pot. Then add the onion, garlic and ginger and saute for 5 minutes until fragrant, stirring often.

  4. Add mushrooms, carrots, and tofu followed by red curry paste, tamari, rice vinegar and brown sugar. Toss to combine everything together.

  5. Add 2.5 cups water or vegetable broth and salt. Stir and close the pot with its lid.

  6. Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.

  7. Open the pot and press the saute button. Stir in the coconut milk. I added only 1/2 the can of coconut milk, you can add more.

  8. Add the peppers. Also add the lime juice. Let the soup simmer for 2 minutes on saute. Add cilantro.

  9. Serve this vegan thai curry coup with more cilantro and lime wedge.

Recipe Notes

  1. You can add chickpeas to this soup, you can also add potatoes. Cook for the same amount of time.
  2. You can also add some green like spinach in the end. Add along with peppers and let it simmer for 2 minutes. 
Nutrition Facts
Instant Pot Vegan Thai Curry Soup
Amount Per Serving
Calories 231 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 19g 95%
Sodium 295mg 12%
Potassium 581mg 17%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 10g
Protein 7g 14%
Vitamin A 87.6%
Vitamin C 61.2%
Calcium 7.3%
Iron 25.4%
* Percent Daily Values are based on a 2000 calorie diet.

5 thoughts on “Instant Pot Vegan Thai Curry Soup


  1. Hi ma’am, actually I wanted to know that if we don’t have instant pot then can we make it in wok(kadhai)?

  2. I followed the recipe to the tea but the flavor was not as deep as I would have liked. Any suggestions–not sure what to add more of. Thank you Manali!

    1. The flavor will depend on the curry paste that you used. Some are just more flavorful. Add more of it or you can add even add 1/2 teaspoon curry powder to add more flavor

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