Ministry of Curry · by Archana Mundhe★ 4.6 (48)
Instant Pot Coconut Curry Noodle Soup
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 27%
CARBS 33G29% OF CAL
5G FIBER7G SUGAR20G OTHER
FAT 32G63% OF CAL
25G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, spicy coconut curry noodle soup with tofu and vegetables in a flavorful broth. Ready in 30 minutes, it's a comforting vegan weeknight meal.
mainthaisouptofu🥘 pressure cooker🍳 skilletdairy freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 tablespoons coconut oil (or regular cooking oil)
- 12 ounces extra firm tofu
- 1 cups red pepper (cut into 2-inch long, 1/4-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
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 27%
CARBS 33G29% OF CAL
5G FIBER7G SUGAR20G OTHER
FAT 32G63% OF CAL
25G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 787mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 124mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.