Instant Pot Coconut Curry Fish Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
  • 1 tablespoon olive oil
  • 1 onion (medium-sized), diced
  • 3 garlic cloves, minced
  • 1 red pepper, diced
  • 1 tablespoon jalapeno, finely chopped
  • 2.5 cups mushrooms, sliced
  • 3-5 makrut lime leaves
  • 1 tablespoon green curry paste
  • 12 oz Coconut Milk (1 can)
  • 2 cups vegetabe broth
  • 1-1.5 lbs cod white fish fillets, sliced into 1" pieces (Look for the MSC logo)
  • 2 cups of firm tofu, cubed (optional)
  • cilantro
  • lime
  1. Set Instant Pot to "Saute" and add oil
  2. Add onion and garlic and saute until onion is translucent and soft
  3. Add red pepper and jalapeno. Stir for 1-2 minutes
  4. Add mushrooms and stir for 1-2 minutes
  5. Add makrut lime leaves and curry paste and stir until well combined
  6. Pour in soup broth, stir.
  7. Pour in the coconut milk, stir.
  8. Carefully and gently add the fish and slowly stir
  9. Carefully and gently add the tofu and slowly stir
  10. Close and lock the lid of the Instant Pot.
  11. Press manual mode and choose 5 minutes cooking time (5 minutes for frozen or 3 minutes for thawed)
  12. When cooking time is up, let release go
  13. When serving, add lime and cilantro.
Recipe by Food Bloggers of Canada at