Creamy Coconut Curry Ramen with Tofu Recipe
This Creamy Coconut Curry Ramen with Tofu is a flavorful and comforting vegan dish that combines rich coconut milk, fragrant red curry paste, and fresh vegetables for a wholesome meal. Tender ramen noodles swim in a spiced coconut broth, topped with golden sautéed tofu, spinach, mushrooms, and vibrant garnishes, delivering a perfect balance of creamy, savory, and tangy flavors in every bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
Broth and Seasoning
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Main Ingredients
- 200g ramen noodles
- 200g firm tofu, cubed
- 1 cup spinach
- 1/2 cup sliced mushrooms
Garnish
- 1/4 cup chopped green onions
- Fresh cilantro for garnish
Instructions
- Prepare the broth: In a large pot, combine the vegetable broth, coconut milk, red curry paste, soy sauce, and lime juice. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together.
- Cook the noodles: Add the ramen noodles to the simmering broth and cook according to the package instructions, usually about 3-4 minutes, until tender.
- Sauté the tofu: While the noodles cook, heat a separate pan over medium heat and sauté the cubed tofu until it turns golden brown on all sides, about 5-7 minutes. This step adds texture and flavor to the tofu.
- Add vegetables and tofu to broth: Once the tofu is golden, add it to the pot along with the spinach and sliced mushrooms. Cook everything together for an additional 2-3 minutes until the spinach wilts and mushrooms soften.
- Serve and garnish: Ladle the curry ramen into bowls and garnish with chopped green onions and fresh cilantro for a burst of freshness and color. Serve hot and enjoy immediately.
Notes
- You can substitute firm tofu with tempeh or cooked chicken for a non-vegan option.
- Adjust the amount of red curry paste to control the spice level according to your preference.
- If you prefer a richer broth, add a little extra coconut milk or a splash of coconut cream.
- For gluten-free variation, use rice noodles instead of ramen noodles and ensure soy sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.
