Name: Coconut Curry Ramen
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tablespoons oil; 8 oz shiitake mushrooms, sliced (~2–3 cups); 2 bunches baby bok choy, chopped (~2–3 cups); 3 cloves garlic, minced; 1 inch fresh ginger, minced; 1 teaspoon curry powder; 6 cups vegetable broth; 6–8 oz ramen noodles (discard seasoning packet); 1 14-oz can coconut milk; 1 teaspoon salt; Juice of 1 lime; 14-oz extra-firm tofu, cubed; 1 teaspoon cornstarch; Drizzle of oil and soy sauce; 2 tablespoons hoisin sauce; Optional garnishes: sesame oil, sambal chili paste, sliced green onions, sesame seeds

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I adore this Coconut Curry Ramen—its creamy, fragrant broth paired with tender noodles and vibrant vegetables makes it feel like a cozy, homemade take on Thai curry, served in a bowl.

Why You’ll Love This Recipe

I appreciate how this recipe comes together in one pot, blending rich coconut milk and curry spices into a luscious broth. The mix of veggies and noodles feels both comforting and satisfying. I don’t need to fuss with separate pans or complicated steps—this is my go-to when I want something nourishing and flavorful without overthinking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons oil
8 oz shiitake mushrooms, sliced (~2–3 cups)
2 bunches baby bok choy, chopped (~2–3 cups)
3 cloves garlic, minced
1 inch fresh ginger, minced
1 teaspoon curry powder
6 cups vegetable broth
6–8 oz ramen noodles (discard seasoning packet)
1 14‑oz can coconut milk
1 teaspoon salt
Juice of 1 lime

Tofu topping:

14‑oz extra‑firm tofu, cubed
1 teaspoon cornstarch
Drizzle of oil and soy sauce
2 tablespoons hoisin sauce

Optional garnishes: sesame oil, sambal chili paste, sliced green onions, sesame seeds

directions

Prepare tofu: Preheat oven to 375°F. Press tofu, cube it, toss with cornstarch, oil, and soy sauce, then bake for 30–40 minutes until crisp. Toss with hoisin sauce.
Sauté veggies: In a large pot, warm oil over medium heat. Add mushrooms and bok choy; cook 3–5 minutes. Stir in garlic, ginger, and curry powder; cook until fragrant (3–5 minutes).
Simmer broth: Pour in vegetable broth, bring to a simmer. Add ramen and cook 3–4 minutes until al dente.
Finish soup: Stir in coconut milk, salt, and lime juice. Adjust seasoning to taste.
Serve: Divide noodles and broth into bowls. Top with baked tofu and optional garnishes. Enjoy immediately.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: About 30 minutes (includes tofu baking and simmering)
Total time: Around 40 minutes

Variations

One-pot shortcut: Skip the tofu and use jarred red curry paste, yellow curry powder, sesame oil, and instant ramen. Add edamame for extra veggies.
Protein swap: Use shredded chicken or crispy chickpeas in place of tofu for variety.
Make it mild or spicy: Add jalapeño or sambal for heat, or skip them to keep it mellow.
Gluten-free version: Swap ramen for rice noodles and use tamari or coconut aminos instead of soy sauce.

storage/reheating

Store: Cool the soup (without noodles) and refrigerate in an airtight container for up to 3 days.
Reheat: Warm gently on the stove; add fresh noodles when ready to serve.
Tip: Keep broth and noodles separate if making ahead to avoid soggy noodles.

FAQs

How can I make this vegan?

I use vegetable broth and coconut milk, choose plant-based oil, and top with baked tofu—everything here is naturally vegan.

Can I skip baking the tofu?

Yes, I sometimes pan-fry cubed tofu until golden or use crispy chickpeas instead for a different texture.

Which curry paste should I use?

I like red curry paste for depth and color, but green or yellow curry pastes work well too—just adjust based on how spicy I want it.

Will the noodles get soggy if stored?

They do soften over time, so I always reheat the broth separately and cook fresh noodles or reheat them briefly in hot water before adding to the soup.

Can I freeze this?

I freeze broth only (not noodles) for up to a month. When ready, I thaw and reheat the broth, cook fresh noodles, and assemble the soup.

Conclusion

This Coconut Curry Ramen is now a staple in my kitchen—rich, comforting, and customizable. I love how adaptable it is, from changing up the veggies to deciding between tofu, chicken, or chickpeas. Whether I’m craving something spicy or creamy, this bowl delivers. I hope it becomes a favorite in your rotation as well!