Ingredients
Scale
- 200g firm tofu, cubed
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 400ml coconut milk
- 4 cups vegetable broth
- 200g ramen noodles
Instructions
- Step 1: Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for about 5 minutes until softened and translucent.
- Step 2: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Step 3: Add the red curry paste to the pot, stirring well to combine and cook for another minute to release its flavors.
- Step 4: Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Allow it to cook for about 10 minutes to let the flavors meld together.
- Step 5: Add the cubed tofu and ramen noodles to the pot. Cook for an additional 5-7 minutes until the noodles are tender and heated through.
- Step 6: Serve hot, garnished with fresh herbs or lime wedges if desired. Enjoy your creamy coconut curry ramen!
Notes
- For optimal freshness, store any leftover creamy coconut curry ramen in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of vegetable broth or water to loosen the noodles and prevent them from becoming too thick as they absorb moisture.
- For a delightful twist, serve the ramen topped with fresh cilantro, sliced green onions, or a squeeze of lime juice to brighten the flavors.
- To enhance the richness of your curry, consider pan-frying the cubed tofu until golden brown before adding it to the pot for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American