Description
A flavorful fusion of Thai green curry and comforting ramen, featuring silky coconut broth, tender noodles, crispy tofu, and fresh vegetables — hearty, aromatic, and ready in under an hour.
Ingredients
Scale
- 2 cups bok choy, roughly chopped
- 4 tbsp vegetable oil
- 2 cups extra-firm tofu, cut into 1/2-inch cubes
- 2 small shallots or onions, diced
- 4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 cups shiitake mushrooms, thinly sliced
- 4 tbsp green curry paste
- 2 (14 oz) cans coconut milk
- 10 cups vegetable broth
- 2 tbsp fish sauce (or soy sauce for vegan)
- 12–16 oz ramen noodles
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- Juice of 1 lime
- Fresh cilantro or Thai basil, for garnish
Instructions
- Heat 2 tbsp of the vegetable oil in a large pot over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 6–8 minutes. Remove and set aside.
- In the same pot, add remaining oil, shallots, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
- Add shiitake mushrooms and cook for 3–4 minutes until softened.
- Stir in green curry paste and cook for 1 minute to release its aroma.
- Pour in coconut milk, vegetable broth, and fish sauce (or soy sauce). Bring to a simmer.
- Add bok choy, carrots, and red bell pepper. Simmer for 5–7 minutes until vegetables are tender but still crisp.
- Meanwhile, cook ramen noodles according to package instructions, then drain.
- Return tofu to the pot, add lime juice, and adjust seasoning to taste.
- To serve, divide noodles into bowls, ladle curry broth and vegetables over the top, and garnish with fresh cilantro or Thai basil.
Notes
- For extra spice, add sliced fresh chili or a dash of chili oil before serving.
- Use rice noodles instead of ramen for a gluten-free option.
- Leftover curry broth can be frozen for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
Keywords: green curry ramen, Thai curry noodle soup, tofu curry ramen, coconut curry ramen, vegan ramen recipe