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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: Thai

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

Method

  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.

Stove-top Instructions

  1. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.