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Coconut Curry Ramen

Indulge in a comforting bowl of traditional ramen with a rich coconut curry broth and protein-packed toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 8 oz regular ramen noodles
  • 2 cans 28 oz coconut milk
  • 4 cups vegetable broth
  • 2 tbsp red curry paste
  • 2 tbsp soy sauce
  • 14 oz extra-firm tofu cubed (about one block)
  • 2 cups mixed vegetables such as bok choy, mushrooms, and carrots, chopped
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 2 tbsp grated ginger
  • 2 limes cut into wedges
  • 4 tbsp fresh cilantro chopped

Instructions
 

  • In a medium pot, heat the vegetable oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
  • Add the red curry paste and cook for another minute, stirring constantly.
  • Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
  • Add the soy sauce and stir to combine. Let the broth simmer for 5 minutes to allow flavors to meld.
  • While the broth is simmering, prepare the tofu and vegetables. Heat a non-stick pan over medium-high heat and cook the cubed tofu until golden brown on all sides, about 5-7 minutes. Set aside.
  • Add the mixed vegetables to the simmering broth and cook for 3-4 minutes until they're tender-crisp.
  • Add the regular ramen noodles to the pot and cook according to package instructions, usually 3-5 minutes.
  • Once the noodles are cooked, divide the ramen between two large bowls.
  • Top each bowl with the crispy tofu cubes.
  • Garnish with fresh cilantro and serve with lime wedges on the side.
  • Squeeze lime juice over the ramen just before eating for added brightness.