Description
This Coconut Curry Ramen combines a creamy, fragrant broth with tender noodles and vibrant vegetables, offering a cozy homemade twist on Thai curry served in a bowl.
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
Instructions
- Prepare tofu: Preheat oven to 375°F. Press tofu, cube it, toss with cornstarch, oil, and soy, then bake for 30–40 minutes until crisp. Toss with hoisin sauce.
- Saute 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 veggie 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.
Notes
- For a one-pot shortcut, skip the tofu and use jarred red curry paste, yellow curry powder, sesame oil, and instant ramen. Add edamame for extra veggie boost.
- For protein swaps, use shredded chicken or crispy chickpeas in place of tofu.
- To adjust spice levels, add jalapeño or sambal for heat, or skip them for a milder flavor.
- For a gluten-free version, swap ramen for rice noodles and use tamari or coconut aminos instead of soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
