Creamy Coconut Curry Ramen

This Creamy Coconut Curry Ramen is cozy, slurpable, and ready in about 30 minutes! Tender ramen noodles swim in a red curry coconut broth with peanut butter and lime, topped with a savory tofu mince that tastes just like ground meat. It’s the noodle version of my broth bowls and an easy weeknight dinner you’ll want on repeat

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook your ramen according to package directions. Once done, add to 2 separate serving bowls.

Step 2

Grate your tofu using the large side of a box grater (or crumble it finely with your hands). Heat a little olive oil in a large skillet over medium heat. Once hot, add in the tofu and saute for 10 minutes, stirring often until browned and a little crispy.

Step 3

Make the broth by combining the broth, coconut milk, soy sauce, lime juice, peanut butter, and red curry paste. Stir until combined and let simmer gently to heat through.

Step 4

Assemble the bowls by layering in the ramen noodles and tofu ground “meat”. Ladle in the broth and any desired toppings such as cucumber slices, lime wedges, cilantro, green onion, and chili crisp oil.

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