Thai Coconut Curry Ramen with Tofu and Vegetables

Thai Coconut Curry Ramen

Thai-inspired coconut curry ramen is a noodle soup with a creamy, fluid orange broth—not noodles coated in sauce. Ginger, garlic, and red curry paste build the broth, while browned tofu, carrot, and snap peas make each bowl substantial. The curry paste can vary in heat, so start with a small amount and adjust after tasting.

Cook the ramen separately to keep its curly strands distinct, then ladle the broth around the noodles. Raw bean sprouts, cilantro, and lime add a crisp, fresh finish.

Ingredients for Thai Coconut Curry Ramen

Makes 4 generous bowls. Prep time: 15 minutes. Cook time: about 20 minutes.

• 1 package firm or extra-firm tofu (about 14 ounces or 400g), drained and cut into roughly 3/4-inch cubes
• 2 tablespoons neutral oil, divided
• 1 small shallot, finely chopped
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 1 to 2 tablespoons Thai red curry paste, to taste
• 4 cups vegetable broth
• 1 can (13.5 ounces) full-fat coconut milk
• 1 tablespoon soy sauce, plus more to taste
• 1 medium carrot, cut into thin matchsticks
• 1 cup snap peas, halved diagonally
• 8 ounces dry curly instant-style ramen noodles (225g), seasoning packets discarded
• 2 limes
• 1 cup bean sprouts
• 1/2 cup loosely packed cilantro leaves and tender sprigs

How to Make Thai Coconut Curry Ramen

1. Prepare the ingredients: Pat the drained tofu dry so it browns more readily. Chop the shallot, ginger, and garlic; cut the carrot and snap peas. Squeeze 1 tablespoon juice from the limes and cut the remainder into wedges.
2. Brown the tofu: Heat 1 tablespoon oil in a wide-bottomed 5- to 6-quart soup pot over medium-high heat. Add the tofu in a single layer, working in batches if needed so it browns rather than steams. Turn to brown several sides, about 6 to 8 minutes total. Start checking after 3 minutes; when the edges are lightly golden, transfer the tofu to a plate.
3. Cook the curry base: Reduce the heat to medium. Add the remaining tablespoon oil and the shallot; cook for about 2 minutes. Stir in the ginger, garlic, and 1 tablespoon curry paste. Cook, stirring frequently, for about 1 minute, until fragrant without deeply browning the garlic.
4. Simmer the broth: Stir in the vegetable broth, coconut milk, soy sauce, and carrot. Bring to a gentle simmer and cook uncovered for about 4 minutes, checking the carrot after 3 minutes. Add the snap peas and simmer for about 2 minutes more, until the carrot is tender-crisp and the peas are bright green. Taste before stirring in more curry paste, a little at a time; simmer briefly after each addition to incorporate it.
5. Cook the noodles separately: While the broth simmers, bring water to a boil in a medium saucepan. Cook the ramen according to its package directions, stirring to separate the strands and checking at the earliest suggested time. Drain and divide among four deep bowls. Do not use the seasoning packets.
6. Finish the bowls: Gently return the tofu to the broth just long enough to heat through, without vigorous stirring that could break the cubes. Turn off the heat and stir in 1 tablespoon lime juice. Taste and add a little more soy sauce or lime if needed. Ladle broth, tofu, and vegetables around the noodles, leaving the curly strands and some carrot visible. Top with bean sprouts and cilantro, and serve each bowl with a lime wedge.

How to Keep the Ramen from Getting Soggy

Ramen continues to soften in hot broth. Follow the cooking directions on your particular package, drain the noodles, and assemble the bowls just before eating. Separate cooking also makes it easier to keep the noodles visible above the broth.

Adjusting the Curry Broth

Red curry pastes vary in heat and saltiness. Start with 1 tablespoon, taste the simmered broth, and add more gradually. Make any final soy sauce adjustment after tasting. Add lime off heat to keep its flavor fresh, and leave the bean sprouts raw for a crisp topping.

Variations and More Ramen Bowls

Light coconut milk works if you prefer a thinner, less rich broth. Tamari can replace soy sauce; check labels if avoiding gluten. For a vegan bowl, check the curry paste and noodles for animal-derived ingredients.

For another tofu noodle bowl with a different broth, try spicy peanut butter ramen with tofu and bok choy.

Storage and Reheating

Refrigerate cooled broth with the tofu and vegetables separately from the cooked noodles in airtight containers for up to 3 days. Keep the sprouts, cilantro, and lime separate, too.

Warm the broth, tofu, and vegetables in a saucepan until hot throughout. Place the noodles in bowls and ladle the soup over them, then add the fresh toppings. For the best noodle texture, make the broth ahead and cook fresh ramen near serving time.

Nutrition

Approximate per serving, based on 4 generous bowls: 630 calories, 20g protein, 42g fat, and 50g carbohydrates. Approximate per 100g: 105 calories, 3g protein, 7g fat, and 8g carbohydrates. Values will vary with the tofu, ramen, curry paste, and coconut milk used.