Coconut Curry Ramen
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
Delicious Coconut Curry Ramen recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 14 oz firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 6 oz ramen noodles
- 1 cup spinach leaves
- 1/2 cup bean sprouts
- 2 green onions, sliced
- Fresh cilantro, for garnish
Instructions
- Step 1: Cut the tofu into 1-inch cubes and toss with soy sauce and cornstarch to coat evenly.
- Step 2: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and sear until golden and crispy on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.
- Step 3: In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
- Step 4: Stir in the red curry paste and cook for another minute until it begins to darken slightly.
- Step 5: Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer.
- Step 6: Stir in soy sauce and lime juice to the simmering curry broth.
- Step 7: Add the ramen noodles to the pot and cook according to package instructions, usually about 3-4 minutes.
- Step 8: Once the noodles are cooked, stir in the spinach leaves until they are wilted.
- Step 9: Divide the ramen and curry broth into bowls, then top with the seared tofu, bean sprouts, and green onions.
- Step 10: Garnish with fresh cilantro before serving.
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