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Coconut Curry Ramen

Savory Coconut Curry Ramen to Cozy Up Your Dinner Nights

Coconut Curry Ramen is a vibrant and nourishing dish that combines rich coconut milk with aromatic spices for a comforting meal.
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Course: Soups
Cuisine: Asian
Keyword: Coconut Curry Ramen, comfort food, crowd-pleaser, Healthy Dinner, Quick Meal, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 bowls
Calories: 450kcal

Equipment

  • Large pot

Ingredients

For the Tofu

  • 2 tablespoons Vegetable oil used for frying
  • 14 ounces Extra firm tofu cubed

For the Broth

  • 1 Shallot or onion diced
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh ginger minced
  • 8 ounces Shiitake mushrooms thinly sliced
  • 2 tablespoons Green curry paste
  • 1 14-ounce can Coconut milk
  • 5 cups Vegetable broth
  • 1 tablespoon Fish sauce can be omitted for vegan option
  • 2 teaspoons Lime juice

For the Noodles

  • 4 ounces Dry ramen noodles

For the Vegetables

  • 2 cups Bok choy roughly chopped
  • 1 cup Shredded purple cabbage

Instructions

Step-by-Step Instructions

  • Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the cubed extra firm tofu and cook for about 5-7 minutes until golden brown. Remove and set aside.
  • In the same pot, add the diced shallot (or onion), minced garlic, and fresh ginger. Sauté for 2-3 minutes until fragrant.
  • Add the thinly sliced shiitake mushrooms and cook for an additional 3-4 minutes until tender.
  • Stir in 2 tablespoons of green curry paste and cook for about 1 minute until fragrant.
  • Pour in one 14-ounce can of coconut milk and 5 cups of vegetable broth. Add 1 tablespoon of fish sauce and 2 teaspoons of lime juice. Simmer for about 5 minutes.
  • Add the dry ramen noodles and roughly chopped bok choy. Cook according to package instructions, about 5-7 minutes.
  • Gently stir in the cooked tofu and 1 cup of shredded purple cabbage. Heat through for about 1-2 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze broth and veggies without the noodles for up to 2 months.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 50g | Protein: 18g | Fat: 22g | Saturated Fat: 17g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 900mg | Potassium: 800mg | Fiber: 6g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 45mg | Calcium: 15mg | Iron: 20mg