Name: Spicy Coconut Curry Ramen with Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 200g ramen noodles; 2 tablespoons vegetable oil; 200g firm tofu, pressed and cubed; 1 onion, thinly sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons red curry paste; 1 can (400ml) coconut milk; 2 cups vegetable broth; 1 tablespoon soy sauce; 1 teaspoon maple syrup or sugar; 1 cup baby spinach or bok choy; 1/2 cup shredded carrots; 1/2 red bell pepper, thinly sliced; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Sliced chili or chili oil (optional, for extra heat)

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Spicy Coconut Curry Ramen with Tofu is a bold and comforting noodle dish that fuses rich, creamy coconut broth with fragrant curry spices and crispy tofu. Paired with fresh lime, herbs, and your choice of toppings, it’s a deeply satisfying meal with layers of flavor in every bite.

Why You’ll Love This Recipe

This dish offers the perfect blend of spicy, creamy, and savory elements. The coconut curry broth is silky and flavorful, the tofu adds protein and texture, and the ramen noodles tie it all together for a warming, restaurant-quality bowl. It’s fully plant-based, comforting, and quick enough for a weeknight dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ramen noodles
Extra-firm tofu, pressed and cubed
Cornstarch
Coconut oil or neutral cooking oil
Onion, finely chopped
Garlic, minced
Ginger, grated
Thai red curry paste
Coconut milk (full-fat)
Vegetable broth
Soy sauce
Lime juice
Brown sugar
Avocado, sliced (optional)
Fresh cilantro
Lime wedges
Black sesame seeds (optional for garnish)

Directions

Toss tofu cubes with cornstarch and a pinch of salt. Pan-fry in oil over medium heat until golden and crispy on all sides. Set aside.
In a large pot, heat oil and sauté onion, garlic, and ginger until fragrant and soft.
Stir in red curry paste and cook for 1–2 minutes to release the aromas.
Pour in coconut milk and vegetable broth. Stir to combine.
Add soy sauce, brown sugar, and lime juice. Simmer for 10 minutes to let flavors develop.
Cook ramen noodles according to package instructions. Drain and set aside.
Divide noodles into bowls. Ladle the hot curry broth over the noodles.
Top with crispy tofu, avocado slices, lime wedges, fresh cilantro, and sesame seeds if using.
Serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Make it milder: Use less curry paste or add extra coconut milk to tone down the heat.
Add vegetables: Include mushrooms, baby bok choy, spinach, or shredded carrots for added nutrients.
Switch protein: Use tempeh, seared shrimp, or shredded chicken instead of tofu.
Change noodles: Substitute rice noodles or soba for a different texture.
Garnish ideas: Add bean sprouts, green onions, or chili oil for extra flair.

Storage/Reheating

Store the broth, noodles, and toppings separately for best texture.
Broth and tofu can be refrigerated for up to 3 days.
Reheat broth on the stove or in the microwave. Add noodles just before serving to avoid sogginess.

FAQs

Is red curry paste very spicy?

It can be moderately spicy. Adjust the amount to your heat preference or use a milder curry paste.

Can I make this dish ahead?

Yes. Prepare the broth and tofu in advance, and cook noodles just before serving.

What kind of ramen noodles should I use?

Fresh ramen noodles are ideal, but dried or instant (without the seasoning packet) work well too.

Can I use light coconut milk?

Yes, though full-fat coconut milk creates a richer, creamier broth.

How do I keep tofu crispy?

Toss with cornstarch and fry until golden. Add it to the bowl just before serving, not into the simmering broth.

Is this recipe gluten-free?

Use gluten-free tamari instead of soy sauce and gluten-free noodles to adapt the recipe.

Can I freeze the broth?

Yes, the coconut curry broth freezes well. Store in a freezer-safe container for up to 2 months.

How can I thicken the broth?

Simmer uncovered to reduce, or stir in a cornstarch slurry for extra body.

What’s a good substitute for red curry paste?

Try yellow curry paste or a combination of curry powder and chili paste for a similar flavor.

Can I make this less oily?

Use less oil for sautéing and pan-fry the tofu with minimal oil or in an air fryer.

Conclusion

Spicy Coconut Curry Ramen with Tofu is a flavorful and nourishing dish that brings comfort and excitement to the table. With its aromatic broth, hearty noodles, and crispy tofu, it’s a modern take on ramen that’s both easy and deeply satisfying. Ideal for cold evenings or whenever you crave a soul-warming bowl with bold, global flavors.

Spicy Coconut Curry Ramen with Tofu

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A bold and flavorful ramen bowl featuring silky noodles in a spicy coconut curry broth, topped with crispy tofu and fresh vegetables.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Simmering
Cuisine: Asian Fusion
Diet: Vegan

Instructions

Heat 1 tablespoon of oil in a skillet over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
In a large pot, heat remaining oil and sauté onion until soft. Add garlic and ginger, cook for 1 minute.
Stir in red curry paste and cook for 1-2 minutes until fragrant.
Add coconut milk, vegetable broth, soy sauce, and maple syrup. Stir and bring to a simmer.
Cook ramen noodles in a separate pot according to package directions. Drain and set aside.
Add spinach, carrots, and bell pepper to the curry broth. Simmer for 3-4 minutes until vegetables are tender.
Stir in lime juice and adjust seasoning if needed.
To serve, divide noodles into bowls, ladle curry broth and veggies over the top, and add crispy tofu.
Garnish with cilantro and chili oil if desired.