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Spicy Coconut Curry Ramen

A fragrant and creamy spicy coconut curry ramen featuring crispy tofu, fresh vegetables, and aromatic spices.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 200 g dried ramen noodles
  • 2 tbsp coconut oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red curry paste
  • 1 tsp turmeric
  • 1 tsp cumin
  • 400 ml full-fat coconut milk
  • 500 ml vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 200 g extra-firm tofu cubed
  • 100 g shiitake mushrooms sliced
  • 1 red bell pepper thinly sliced
  • 100 g bok choy chopped
  • 2 green onions sliced
  • 1 red chili sliced
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large pot
  • Frying pan

Method
 

Cooking Process
  1. Heat coconut oil in a large pot over medium heat.
  2. Sauté diced onion until translucent, about 4 minutes.
  3. Add garlic and ginger; cook for 30 seconds until fragrant.
  4. Stir in curry paste, turmeric, and cumin; cook for 1 minute.
  5. Pour in coconut milk and vegetable broth; simmer for 10 minutes.
  6. Pan-fry tofu cubes in a separate pan until golden brown, about 5 minutes.
  7. Add mushrooms and bell pepper to the broth; cook for 3 minutes.
  8. Add ramen noodles to the pot and cook until al dente, about 3 minutes.
  9. Stir in soy sauce, lime juice, and brown sugar.
  10. Add bok choy and cook for 1 minute until wilted.
  11. Serve topped with tofu, green onions, chili, cilantro, and a squeeze of lime.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze broth and noodles separately for up to 2 months.