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–+ servings
Coconut Curry Ramen

Delicious Coconut Curry Ramen that Warms Your Soul

This Coconut Curry Ramen is a comforting bowl packed with flavor and healthy ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinners
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons vegetable oil olive oil works as a great substitute
  • 1 cup extra firm tofu can use chicken or chickpeas for variation
  • 1 small shallot or onion choose shallots for a sweeter taste
  • 2 cloves garlic fresh garlic will give you the best flavor
  • 1 teaspoon fresh ginger ground ginger can be used in a pinch
For the Broth
  • 1 cup shiitake mushrooms feel free to swap in any mushrooms
  • 2 tablespoons green curry paste adjust the amount for your spice preference
  • 1 14-ounce can coconut milk light coconut milk is a lower-calorie alternative
  • 5 cups vegetable broth can use chicken broth for a meaty flavor
  • 1 tablespoon fish sauce soy sauce or tamari can be used for vegetarian
  • 2 teaspoons lime juice fresh lime juice is highly recommended
For the Noodles and Veggies
  • 6 ounces dry ramen noodles substitute with udon noodles if preferred
  • 1 cup bok choy feel free to use spinach for quicker cooking
  • 1 cup shredded purple cabbage green cabbage can be used if purple isn’t available

Equipment

  • large pot

Method
 

Directions
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat for about 1-2 minutes.
  2. Add 1 cup of extra firm tofu cubes and cook until golden brown, approximately 5-7 minutes.
  3. Stir in 1 small diced shallot (or onion), 2 cloves of minced garlic, and 1 teaspoon of minced fresh ginger into the pot; sauté for 2-3 minutes.
  4. Add 1 cup of thinly sliced shiitake mushrooms and 2 tablespoons of green curry paste; sauté for an additional 2-3 minutes.
  5. Pour in 1 (14-ounce) can of coconut milk and 5 cups of vegetable broth; bring to a gentle simmer for about 5 minutes.
  6. Stir in 1 tablespoon of fish sauce and 2 teaspoons of fresh lime juice; let meld for another minute.
  7. Add 6 ounces of dry ramen noodles and cook according to package instructions for 4-5 minutes.
  8. Stir in 1 cup of roughly chopped bok choy and 1 cup of shredded purple cabbage; cook for an additional 2 minutes.
  9. Serve hot, garnished with lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1000mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Use extra firm tofu for the best texture and press it well to remove moisture. Don't rush the sautéing of aromatics to build flavor.

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