If you’re looking for something comforting, creamy, and a little bit spicy, this Coconut Curry Ramen with Tofu totally hits the spot!
It’s got a rich coconut broth, red curry paste for a Thai-inspired kick, and bouncy ramen noodles.
Plus, golden tofu and fresh lime juice make every bite pop.
This is one of my favorite bowls to make when I’m craving takeout but want something a little fresher and homemade.
What You’ll Need
- 14 oz (400g) firm tofu, pressed and cut into 1-inch cubes
- 1 tbsp cornstarch
- 1 tbsp vegetable oil (plus more for frying tofu)
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 3 cups low-sodium vegetable broth
- 1 tbsp soy sauce
- 2 packs instant ramen noodles (no seasoning packets)
- 1 cup sliced mushrooms (shiitake or button)
- 1 red bell pepper, thinly sliced
- 2 tsp brown sugar
- Juice of 1 lime
- Fresh cilantro, sliced green onion, extra lime wedges, and sliced red chili for garnish (optional)
Why I Love This Recipe
I seriously can’t get enough of this bowl! Here’s why it’s on repeat in my kitchen:
- Creamy, spicy, and cozy all at once—so much flavor in every bite.
- Filling and satisfying—perfect as a meal on its own.
- Totally customizable—add your favorite veggies or switch up the protein.
- Ready in about 30 minutes—even on busy nights.
- Brings a taste of Thai takeout right to your kitchen without leaving home.
I first tried coconut curry ramen when I wanted something creamy but lighter than regular ramen. Now, it’s my go-to whenever I need a comfort meal with a twist.
Servings: 3-4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Macros (Per Serving, based on 4 servings)
- Calories: ~410
- Protein: ~15g
- Fat: ~21g
- Carbs: ~42g
- Fiber: ~3g
(Numbers are approximate and depend on brands/ingredients.)
Why This Recipe Works (Quick Science)
- Red curry paste + coconut milk makes a creamy, flavorful base thanks to fat and aromatics mixing together.
- Tofu is pressed and tossed with cornstarch—this makes it crisp up perfectly when pan-fried.
- Soy sauce and brown sugar add a punch of umami and balance out the spice.
- Noodles cook right in the broth—they soak up flavor and add just the right texture.
- Lime juice at the end wakes up the whole dish with brightness!
Common Mistakes
- Not pressing the tofu: Skipping this means soggy, not crispy, tofu.
- Using low-fat coconut milk: It won’t be as creamy or rich.
- Overcooking the noodles: They’ll get mushy—watch them closely.
- Adding lime too early: It loses its zing if cooked too long; always finish with it.
What to Serve With
- Extra lime wedges or chili oil
- Cucumber salad or shredded carrot salad
- Steamed edamame
- Crispy spring rolls
Pro Tips
- Really press the tofu well for the crispiest texture.
- Add veggies you love—broccoli, snap peas, or spinach are all great.
- Taste the broth before serving—add extra soy, sugar, or lime to your liking.
- Garnish right before eating for the freshest taste and prettiest bowl.
- Leftovers? Store noodles and broth separately to keep them from getting soggy.
Tools Required
- Chef’s knife
- Cutting board
- Dutch oven or large soup pot
- Wooden spoon or spatula
- Strainer or slotted spoon
- Tofu press (or heavy pan + towels)
- Measuring cups and spoons
Substitutions & Variations
- Swap tofu for chicken or shrimp if you like.
- Try green curry paste instead of red for a milder flavor.
- Use rice noodles or soba noodles instead of ramen.
- Coconut aminos instead of soy sauce for a soy-free option.
- Add extra veggies: broccoli, spinach, bok choy, or snow peas.
Make Ahead Tips
- Prep tofu and chop veggies ahead.
- Broth can be made and stored up to 2 days; reheat and add fresh noodles before serving.
Instructions
1. Press & Cube Tofu
Drain tofu, wrap in a clean towel, and press for at least 10 minutes. Cut into 1-inch cubes and toss with 1 tbsp cornstarch.
2. Pan-Fry Tofu
Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add tofu cubes in a single layer and cook until golden on all sides, about 6-8 minutes. Remove and set aside.
3. Sauté Aromatics
Add another splash of oil if needed. Add 2 cloves minced garlic and 1 tbsp minced ginger, cooking for 30 seconds until fragrant. Stir in 3 tbsp Thai red curry paste and cook another minute.
4. Build the Broth
Pour in 1 can coconut milk and 3 cups vegetable broth. Add 1 tbsp soy sauce and 2 tsp brown sugar. Stir until smooth and bring to a gentle simmer.
5. Add Veggies
Add 1 cup sliced mushrooms and 1 red bell pepper, thinly sliced. Simmer for 3-4 minutes until veggies start to soften.
6. Cook the Noodles
Add 2 packs ramen noodles (no seasoning packets). Simmer for 3-4 minutes until just tender.
7. Finish with Lime & Tofu
Turn off the heat. Squeeze in juice of 1 lime and return the golden tofu cubes to the pot. Stir gently.
8. Serve & Garnish
Ladle ramen into bowls. Top with fresh cilantro, green onion, extra lime wedges, and red chili if you like.
Leftovers & Storage
- Store noodles and broth separately in airtight containers in the fridge for up to 3 days.
- Reheat broth gently and add noodles just before serving to avoid mushy noodles.
- Tofu can be reheated in the broth or quickly crisped in a pan.
FAQ
Q: Can I use light coconut milk?
A: You can, but the broth will be less creamy and rich.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free ramen or rice noodles, and tamari instead of soy sauce.
Q: How spicy is it?
A: Medium spice—use less curry paste for mild, more for extra spicy!
Q: Can I use other veggies?
A: Totally. Broccoli, snap peas, spinach, or bok choy are all great.
Q: Can I add protein besides tofu?
A: Yes—try shrimp, chicken, or even chickpeas.
Conclusion
That’s it—your creamy, cozy Coconut Curry Ramen with Tofu is ready! It’s warming, bold, and makes dinner feel special. Let me know if you try it, and leave a comment or question below. Happy slurping!