Description
This vibrant Coconut Curry Ramen combines creamy coconut milk with aromatic green curry paste, fresh vegetables, and crispy tofu for a delicious and comforting Asian-inspired noodle soup. Ready in just 25 minutes, it’s perfect for a quick, flavorful meal.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 1 cup extra firm tofu, cut into 1/2-inch cubes
- 1 small shallot or onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 cup shiitake mushrooms, thinly sliced
- 2 tablespoons green curry paste
- 1 (14 ounce) can coconut milk
- 5 cups vegetable broth
- 1 tablespoon fish sauce
- 2 teaspoons lime juice
- 6 ounces dry ramen noodles (2 packs)
- 1 cup bok choy, roughly chopped
- 1 cup shredded purple cabbage
Instructions
- Heat the oil: Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat until it starts to sizzle, about 2 minutes.
- Sauté tofu: Add the cubed tofu and cook until golden brown on all sides, about 3-4 minutes. Once browned, remove and set aside on a plate.
- Sauté aromatics: In the same pot, add the diced shallot (or onion), minced garlic, and fresh ginger. Cook until fragrant, about 1 minute.
- Cook mushrooms: Add the thinly sliced shiitake mushrooms and sauté until tender, approximately 2-3 minutes.
- Add curry paste: Stir in 2 tablespoons of green curry paste and cook until it becomes fragrant, about 2 minutes.
- Add liquids and simmer: Slowly pour in the coconut milk, vegetable broth, fish sauce, and lime juice. Stir constantly and bring the soup to a simmer over medium heat, about 3-4 minutes.
- Cook noodles: Add the dry ramen noodles and cook according to the package instructions until al dente, about 3-4 minutes.
- Add greens: Stir in the chopped bok choy and cook until softened, about 1 minute.
- Return tofu: Return the browned tofu to the pot and gently stir to combine.
- Serve: Divide the noodles and soup equally into bowls and top with shredded purple cabbage for garnish and extra crunch.
Notes
- You can substitute green curry paste with red curry paste for a different flavor profile.
- For a vegan version, replace fish sauce with soy sauce or tamari.
- Extra toppings like fresh cilantro, sliced chilies, or lime wedges can enhance the dish.
- Use gluten-free ramen noodles if needed to make the dish gluten-free.
- Be careful not to overcook the bok choy to retain a slight crunch in the soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
