Gluten free + Vegan Vegetable Thai Curry noodle Soup In Instant Pot (2024)

Published: January 3, 2018. Modified: June 30, 2020 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ProgressIsPerfection #CBias#CollectiveBias

Vegetable Thai Curry Noodle Soup is a better for you, loaded with veggies with a creamy coconut milk-based sauce that packs a spicy punch with every bite!! Dairy-free, gluten-free and vegan.

New Year New You – Imagine yourself after a few months now. Make 2018 your year to go to be healthier, add more healthier meals into our monthly menu rotation using less dairy-more plant-based ingredients and lose some weight.

Be the best you can be this year. New year New You!!

The holidays are over and it’s New Year’s resolution time. The New Year is the perfect time to reset both the mind and body after hectic and junk food filled holidays.

Eating better in the new year will be a breeze with easy, flavorful dishes like green smoothies, salads, stew, soups, etc.

My today’s recipe is Vegetable Thai Curry Noodle Soup which is Vegan, gluten-free, flavorful, healthier, wholesome and super delicious.

I made this soup using Instant Pot, but you may also make this in a pressure cooker or in open pot.

This recipe gives a feeling of fullness and can be satisfying light lunch or dinner as a plentiful portion of vegetables used here are good enough to satisfy any hunger.

Do you know what makes this one-pot soup so good? Fresh vegetables, home-made Thai Red Curry Paste and the heart of this soup – Silk Original Coconut Milk. Silk Original Coconut Milk lends an exotic flavor to your daily meal. It is Non-GMO, Non-Dairy and Gluten Free.

And the icing on the cake is – Vegetable Thai Curry Noodle Soup gets ready under 15 minutes, from start to finish, if you have Thai Red Curry Paste ready.

We love Silk products. Silk products are dairy free and lactose-free. It is lower in saturated fat. We use Silk Almond Vanilla milk to make smoothies every day and Silk Coconut Milk regularly for many of my recipes.

It’s so easy to swap out dairy milk, you really can’t tell the difference. Silk Almond is an excellent source of antioxidants, low in calories.

It is a simple, great tasting and it has natural ingredients. Do you know Silk Coconut Original and Silk Almond Unsweet Vanilla has 50% more calcium than milk? And as I said, it is produced without GMOs.Isn’t that amazing!! Now that’s what we call the power of plant-based nutrition!

Vegetable Thai Curry Noodle Soup

If you wish to start this New Year with some clean eating then you should try this Instant Pot Vegan + GF Vegetable Thai Curry Noodle Soup.

Course Appetizer, Light dinner, Lunch, Soup

Cuisine Asian

Keyword Vegan noodles soup

Prep Time 7 minutes minutes

Cook Time 8 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Ingredients

▢ 1 cup Broccoli florets
▢ 1 and ½ cup Bok-choy chopped
▢ 1 and ½ cup Chopped potatoes
▢ 3 tablespoon Thai red curry paste (As per your spice level)
▢ Salt to taste
▢ 3.5 OZ Rice Sticks (I used Maifun) 100 grams
▢ ½ cup Onion chopped
▢ 1 teaspoon Ginger paste
▢ ½ teaspoon Garlic Paste
▢ 2 tablespoon Oil
▢ 500 ml Silk Original Coconut Milk
▢ 1 tablespoon GF Soy sauce
▢ 3 cups Water

Instructions

How to make Vegetable Thai Curry Noodle Soup in Instant Pot?

Turn on your IP (Instant pot) on the saute mode. Heat oil.
Saute onion, garlic, and ginger for few seconds.
Now add Chopped Broccoli, Potatoes and Bok-choy. Saute for 2 minutes.
Now add Silk Original Coconut Milk, Rice noodles, Water, Thai curry paste, salt and soy sauce. Mix well.
Cover the lid.
Turn off the Instant Pot. Press the manual button. Set the time for 2 minutes under high pressure with pressure valve set sealing.
Quick release the pressure.
Open the lid and give it a quick stir. Adjust the consistency and seasoning according to your liking.
Vegetable Thai Curry Noodle Soup in Instant Pot is ready. Serve it hot.

How to make Vegetable Thai Curry Noodle Soup in Pressure cooker?

Heat oil in pressure cooker
Saute onion, garlic and ginger for few seconds.
Now add Chopped Broccoli, Potatoes and Bok-choy. Saute for 2 minutes.
Now add Silk Original Coconut Milk, Rice noodles, Water, Thai curry paste, salt and soy sauce. Mix well.
Cover the lid.
Take 1 whistle.
Let the pressure cooker cool down completely.
Open the lid and give it a quick stir. Adjust the consistency and seasoning According to your liking.
Vegetable Thai Curry Noodle Soup in a Pressure cooker is ready. Serve it hot.

How to make Vegetable Thai Curry Noodle Soup in Open pot/ Dutch oven?

Heat oil in pot.
Saute onion, garlic and ginger for few seconds.
Now add Chopped Broccoli, Potatoes and Bok-choy. Saute for 2 minutes.
Now add Silk Original Coconut Milk, Rice noodles, Water, Thai curry paste, salt and soy sauce. Mix well.
Cover the lid.
Let it cook for 5 to 7 minutes or until Potatoes are tender.
Open the lid and give it a quick stir. Adjust the consistency and seasoning According to your liking.
Vegetable Thai Curry Noodle Soup in Instant Pot is ready. Serve it hot

Video

Notes

You can use any veggies to make this soup.

Adjust spice level according to your spice level.

Adjust Soup consistencyaccording to your liking.

Nutrition

Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Silk is a great to create a “lightned up” version recipes to help with small victories on your path to a better you. It’s not hard to be feeling healthier, every small change in our daily routine toward staying healthier will lead us to a healthier lifestyle overall.

Even small victories of getting rid over un-healthy/less-healthy daily food intake with more healthier options will help us achieve our goal.

If you wish to start this New Year with some clean eating then you should try this Instant Pot Vegan + GF Vegetable Thai Curry Noodle Soup.

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