Description
A cozy, flavor-packed Vegan Thai Red Curry Ramen featuring silky noodles, crispy tofu, and a creamy coconut curry broth. Perfect for weeknight comfort or meal prep.
Ingredients
Scale
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 block (14 oz) firm tofu, cubed
- 7 oz rice noodles
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- Juice of 1 lime
- 1 cup baby kale
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil
Instructions
- Warm a large pot over medium heat and heat a skillet for the tofu.
- In the pot, heat sesame oil and sauté garlic and ginger until fragrant. Add red curry paste and cook for 1–2 minutes.
- Stir in coconut milk, vegetable broth, soy sauce, and maple syrup. Let simmer for 10 minutes.
- Meanwhile, cook the rice noodles according to package instructions. In the skillet, fry tofu cubes until golden on all sides.
- Add baby kale to the broth and let it wilt. Squeeze in lime juice.
- Place noodles in serving bowls, pour over the curry broth, and top with tofu and green onions.
- Serve immediately with extra lime if desired.
Notes
- Press tofu for 15 minutes before frying for best texture.
- Add a teaspoon of peanut butter for a nutty variation.
- Garnish with crushed peanuts or chili flakes for extra flavor.
- Use tamari for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan ramen, Thai red curry noodles, vegan curry soup, coconut curry ramen, tofu noodle bowl