Coconut Curry Ramen
Experience the ultimate comfort with this vibrant Coconut Curry Ramen. This fusion dish marries chewy ramen noodles with a rich, creamy, and aromatic coconut milk broth infused with ginger, garlic, and golden curry powder. Topped with crispy tofu and earthy shiitake mushrooms, it is a wholesome, plant-based meal that brings restaurant-quality flavors to your weeknight dinner table. It is bold, silky, and deeply satisfying—perfect for anyone seeking a nourishing, fast, and exciting bowl of warmth.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
1 block extra-firm tofu, pressed and cubed
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons yellow curry powder
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon chili paste
2 packs ramen noodles (no seasoning packets)
1 cup sliced shiitake mushrooms
2 cups baby spinach or bok choy
1 tablespoon lime juice
Fresh cilantro and sliced scallions for garnish
Instructions
Preheat your oven to 400°F (200°C) and bake the cubed tofu with a drizzle of oil until golden and crispy, about 20 minutes.
In a large pot, heat a tablespoon of oil over medium heat and sauté the garlic, ginger, and mushrooms until softened.
Stir in the curry powder and toast for 1 minute until fragrant.
Pour in the vegetable broth and coconut milk, bringing to a gentle simmer.
Whisk in the chili paste and lime juice, then season to taste.
Cook the ramen noodles in a separate pot of boiling water according to package directions, then drain.
Divide the noodles into bowls, ladle the hot curry broth over them, and top with the crispy tofu and greens.
Garnish with fresh cilantro and scallions before serving.
Notes
You can swap the tofu for chickpeas or edamame for a different protein source. Add any extra vegetables like bell peppers or broccoli from your crisper drawer to bulk up the meal. If you prefer a milder soup, use less chili paste.
Find it online: https://cookingwithramsay.com/coconut-curry-ramen/