Description
This spicy coconut curry ramen is the perfect fusion of bold Thai flavors and comforting Japanese noodles, packed with creamy broth, crispy tofu, and fresh toppings.
Ingredients
Scale
- 6 oz dry ramen noodles
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 block (14 oz) firm tofu, cubed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 lime, halved
- 2 tablespoons soy sauce
- 3 cups vegetable broth
- 1 teaspoon brown sugar
- 1 small red chili, thinly sliced
- 2 green onions, chopped
- Small handful of fresh cilantro, torn
Instructions
- Heat a splash of oil in a large pot over medium heat.
- Add garlic and ginger, cook until fragrant, about 1 minute.
- Stir in red curry paste and sauté for 2 minutes.
- Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Simmer for 10 minutes.
- Meanwhile, cook ramen noodles according to package instructions. Drain and rinse.
- In a skillet, pan-fry tofu cubes until golden on all sides.
- Divide noodles into bowls. Pour hot broth over them and top with tofu.
- Garnish with cilantro, green onions, chili slices, and a squeeze of lime.
- Serve hot and enjoy.
Notes
- Use full-fat coconut milk for the richest broth.
- Adjust spice by reducing curry paste or skipping chili slices.
- For best leftovers, store noodles and broth separately.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: spicy coconut curry ramen, vegan ramen, coconut curry noodles, easy ramen dinner, tofu curry ramen