Comforting Thai Curry Soup with tofu and veggies!
This easy to make one-pot soup makes a wholesome and filling meal.
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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.
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.
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.
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.
Serve this vegan thai curry coup with more cilantro and lime wedge.
More Instant Pot Soups
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
- 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
- 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.
- 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.
- Add mushrooms, carrots, and tofu followed by red curry paste, tamari, rice vinegar and brown sugar. Toss to combine everything together.
- Add 2.5 cups water or vegetable broth and salt. Stir and close the pot with its lid.
- 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.
- 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.
- Add the peppers. Also add the lime juice. Let the soup simmer for 2 minutes on saute. Add cilantro.
- Serve this vegan thai curry coup with more cilantro and lime wedge.
- Heat a heavy bottom pan on medium heat on stove-top. Saute all the veggies as mentioned in the recipe. Follow the same steps until adding the water. Then close the pot with a lid and let the veggies cook for 5-6 minutes or until they are tender yet retain their shape. Then add the coconut milk, peppers and lime juice. Let the soup simmer for 2 more minutes. Add cilantro and serve.
- You can add chickpeas to this soup, you can also add potatoes. Cook for the same amount of time.
- You can also add some green like spinach in the end. Add along with peppers and let it simmer for 2 minutes.
26 thoughts on “Instant Pot Vegan Thai Curry Soup”
Delicious! I saw the recipe and made the first day. Enough for leftovers tomorrow night for me and the hubby. I made no changes.
I don’t have an instant pot. I use heavy cast iron cookware.
Could I still make these recipes?
How would I need to adjust the cooking?
Would a pressure cooker be the same?
I love your recipes and appreciate your help!
You can make this recipe in a pot, after you add the broth and veggies, let them cook for 10 minutes until veggies are done. Then add coconut milk and rest of recipe remains same.
This soup is delicious and my husband loved it too! I used green curry paste since that’s what I had on hand and I added about 4 tbsp of it since it is a milder brand. Otherwise I made as is but added lemongrass-ginger coconut milk instead of regular.
It’s wonderful! So fresh tasting, especially with adding the red peppers and cilantro at the end. I even threw in another 1/4 cup of sliced mushrooms at the end. Yum! Thank you for this recipe!
I have tried your white pasta and my kids and friends have fallen in love with.
Tried your Thai soup 10 days back as I was struggling with lunch. It was a quick fix and fell in love with this one too. Made it again today!!!
Hello! Can you please let me know how much the serving size is? Thank you!
the plugin automatically divided the total calories by the number of servings I enter. If you divide this soup in 4 equal parts, that’s the calories mentioned in the recipe card for each serving. It’s only an estimate calculated automatically by a plugin. Not 100% accurate.