Low Carb Vegan Peanut Butter Red Curry Soup (gluten-free, instant pot recipe)
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Even though this February is one of the warmest on record here in MA, it’s still chilly enough to warrant making a new batch of soup every week (at least!). The one I’ve been making non-stop this month is a peanut butter soup that relies on Thai red curry paste for the rest of the flavor. This low carb vegan peanut butter red curry soup is really easy to make (especially in an instant pot!), filling and delicious, so I hope that you enjoy it as much as I do!
One of the things that stops me from making a lot of recipes either in cookbooks or online is seeing a list of 20 ingredients, half of which I don’t own and for which I will likely never find another use. So, like with most of the recipes here, I’ve tried to use as few ingredients as possible to still create something tasty, so we both don’t have to go bankrupt to make dinner! In line with that, this recipe only needs the following:
- peanut butter
- Thai red curry paste
- vegetable broth
- sprouted tofu
- cauliflower and/or broccoli
If you don’t like those vegetables, you could really use whatever you want. You also don’t have to add the mushrooms, if you don’t like them. While not necessary, I do like to add some garnish, but that can really be whatever you feel will go well with this. There’s no rule about what to add, it’s just based on your own preferences. Some garnishes I like to add (though not all at once) are:
- lime zest and/or juice
- chopped peanuts
- red pepper flakes
You’ll see in the pictures that I’ve added scallions and peanuts to the top of these, as well as lime juice (though that’s not really visible). This is typically what I add to dishes made with red curry paste, as I always have these things on hand.
Notes on Making Low Carb Vegan Peanut Red Curry Soup
- The curry paste I use is the one from Thai Kitchen. And yes, I did buy it in the giant size, because I actually use it pretty often. This one is vegan, but there are definitely some out there that are not, so checking labels is a good idea!
- I use sprouted tofu for 2 reasons: it’s easier on my digestive system and lower in carbs. The one I buy is called Wildwood, but you can also get one from Trader Joe’s.
- I like to eat this curry as-is, but it’s also great over cauli-rice!
- This recipe makes 3 servings, but can very easily be doubled. 🙂
- I have made this with both fresh and frozen vegetables. Both work great!
- If you can’t eat soy, hemp tofu is a good option. You could also use whatever meat substitute you want here.
- If you can’t eat peanut butter, you could use sunflower seed butter, almond butter or even soy nut butter here. Just be sure to check the label for added sugar!
- I say “2-3 minutes” here because even though the timing is a little different, that extra minute is a LOT. If you want the vegetables to be slightly “al dente,” go with 2 minutes. At 3 minutes, they are mush, but the tofu is slightly firmer. I’d recommend trying at 2 minutes first, because you can always heat it a little longer in the IP.
- If you don’t have an instant pot, just simmer all of the ingredients together in a covered pot for about 20 minutes, until the vegetables have softened a bit. Be sure to stir it so that the curry paste and peanut butter fully integrate.
- While I strive to provide accurate nutrition information, different brands have different nutrient values, so your calculations may vary!
This warming soup is super easy to make in your instant pot, rich in protein and delicious! It’s also gluten-free and easily adaptable to accommodate allergies.
- 1/4 cup (64g) peanut butter
- 1/4 cup (60g) Thai red curry paste
- 2 cups (480ml) vegetable broth
- ~8oz/225g tofu
- 1 cup (100g) cauliflower florets
- 2 cups (200g) broccoli florets
- 1 cup (70g) sliced shiitake mushrooms
- Optional garnish: crushed peanuts, scallions, basil, parsley, lime juice/zest, red pepper flakes
- Mix the peanut butter, curry paste and broth in the IP and set to "saute." Heat and stir until everything is combined, about 2 minutes.
- Add in the remaining ingredients, cover and pressure cook on high for 2-3 minutes (see notes).
- De-pressurize using either the "natural" or "hybrid" method. I usually use the hybrid method - let sit for about 10 minutes, then open the valve and release the remaining pressure.
- Garnish and serve!
Cooking for 2 minutes leaves the veggies more intact, whereas at 3 minutes they're quite soft. The tofu is a little chewier at 3 minutes, though.