Instant Pot Coconut Curry Noodle Soup

ministryofcurry.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

3 tablespoons coconut oil or regular cooking oil

12 to 10 ounces extra firm tofu

1 to 2 cups red pepper cut into 2-inch long, ¼-inch thick wedges

1 to 2 cups broccoli cut into 1-inch small florets

1 large onion thinly sliced

8 OZ noodles udon noodles or linguine

1 to 3 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

Directions at ministryofcurry.com

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