Description
A comforting and flavorful dish combining creamy coconut curry broth, tender ramen noodles, and crispy tofu. Perfect for chilly days or when you need a pick-me-up.
Ingredients
Scale
- 2 tablespoons red curry paste
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 2 cups unsweetened coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Juice of half a lime
- 6 ounces ramen noodles
- 1 cup thinly sliced carrots
- 1 cup chopped bok choy
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- Fresh cilantro (optional)
- 1 block (14 ounces) firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Instructions
- Press the tofu for 15 minutes to remove excess moisture. Cut into 1-inch cubes. Toss the cubes with cornstarch and soy sauce until evenly coated.
- Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside.
- In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, stirring for 1 minute until fragrant. Stir in the red curry paste and cook for another minute.
- Pour in the vegetable broth, coconut milk, soy sauce, and sugar. Stir well to combine. Bring the broth to a gentle simmer and cook for 10 minutes.
- Add the carrots, bok choy, and mushrooms to the broth. Simmer for 5-7 minutes until the vegetables are tender but still vibrant.
- Cook the ramen noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
- Divide the noodles among serving bowls. Ladle the coconut curry broth and vegetables over the noodles. Top with crispy tofu.
- Sprinkle chopped green onions and cilantro over each bowl. Serve with a wedge of lime.
Notes
[‘Press the tofu to remove excess moisture for a crispy texture.’, ‘Let the broth simmer to deepen the flavors.’, ‘Use full-fat coconut milk for a rich and creamy texture.’, ‘Customize the spice level by adjusting the amount of red curry paste.’, ‘Avoid overcrowding the pan when frying tofu for even crisping.’, ‘Prep veggies and tofu ahead of time for quick cooking.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
Keywords: coconut curry, ramen, crispy tofu, vegan, plant-based, comfort food, Thai-inspired, easy dinner, flavorful broth