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Coconut Curry Ramen

Coconut Curry Ramen

63 reviews / 4.8 average

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How about we make a noodle dish that’s kind of a curry, but also kind of a ramen, and happens to be almost unnoticeably vegan? Like, one where you can clean out the fridge, but also kind of make it Instagramably beautiful, all while feeling like you’re eating takeout?


I have a feeling you are gonna love this.

Quick run-through on the coconut curry ramen wish list:

  • A golden broth packed with rich flavor a la shiitake mushrooms, garlic, and ginger
  • A touch of creaminess thank you coconut milk
  • Pan-fried vegetables of the mushroom and greens (or whatever’s in your fridge) variety
  • Cubes of golden brown tofu that walk that fine line between crispy and sticky and saucy
  • Heavy pulls of long, steamy, delicious ramen noodles

You guys, this ramen DELIVERS. We listed our wishes and it does not disappoint.

Why are we even still here, really? Why are we not all tipping our bowls back and slurping every last drop of this vegan miracle?

How To Make This Yummy Vegan Coconut Curry Ramen

You need: vegetables, and ramen, and coconut milk.

Ingredients for coconut curry ramen.

The chopping will take a minute. And mushrooms are annoying to clean. I get it. Don’t panic. It’s all worth it.

Meanwhile, you’ve started your tofu in the oven because oven-baked tofu can, in fact, be very delicious. Or make it however you’d like.

Baked tofu on sheet pan.

The noodles go in at the last minute – we just simmer that veg-y broth, add the noodles till they cook, and then put a scoop of tofu pieces on top.

Coconut curry ramen in a bowl with noodle pull.

Along with: sesame oil, sesame seeds, green onions, and lime squeezers.

This is, to me, the most perfect blend of everything I crave all the time which is creamy curry and noodles and big, bossy flavor.

Go ramen go ramen go!

Check Out Our Video For How To Make Coconut Curry Ramen:

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Coconut Curry Ramen

Coconut Curry Ramen


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

Coconut Curry Ramen with a creamy golden broth, pan-fried vegetables, cubes of golden brown tofu, and steamy delicious ramen noodles. Bonus: it’s vegan!


Ingredients

Scale

Tofu:

  • 1 14-ounce package extra firm tofu
  • 1 teaspoon cornstarch
  • drizzle of oil and soy sauce
  • 2 tablespoons hoisin sauce

Coconut Curry Ramen: 

  • 2 tablespoons oil
  • 8 oz. shiitake mushrooms (23 cups sliced)
  • 2 bok choy, chopped (23 cups chopped)
  • 3 cloves garlic, minced
  • 1 1-inch piece of peeled fresh ginger, minced
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 68 oz. ramen noodles (see notes)
  • 1 14-ounce can coconut milk
  • 1 teaspoon salt 
  • squeeze of lime juice

Optional Finishing Touches:

  • sesame oil
  • hoisin sauce
  • chili paste
  • green onions
  • sesame seeds

Instructions

  1. Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.
  2. Chopping: While tofu bakes, chop the veggies.
  3. Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant. 
  4. Noodles: Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.
  5. Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.

Equipment

Notes

Ramen Noodles: You can use the classic packaged ramen (noodles only, without the seasoning packet). OR these are our favorite ramen noodles that are pictured in the recipe. SO GOOD.

This will keep as leftovers, but the ramen noodles will soak up quite a bit of the liquid, so you may need to add some water or broth to thin it back out.

Noodle amount: I prefer 6 ounces because I like a pretty good veg-to-noodle ratio. But if you want more noodles, go with the full 8-9 ounces (depending on your package) and just add a bit more liquid.

Substitutions: Shiitake mushrooms have the best flavor for this, but the more regular button mushrooms work, too. And bok choy can be replaced with spinach or other greens.

Tofu Pro Tip: If you want that reeeally golden brown look, toss your hoisin-ed tofu into a skillet and pan-fry for a few minutes to get it extra browned. Totally optional, but very pretty.

  • Category: Soup
  • Method: Sauté
  • Cuisine: Thai-Inspired

Keywords: coconut curry ramen, ramen soup, ramen recipe

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This recipe was inspired by the Ramen Bowl in the Chloe Flavor Cookbook!*❤️


Time To Show You Off!

Coconut Curry Ramen

One More Thing!

This recipe is part of our collection of easy tofu recipes. Check it out!

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Recipe rating

182 Comments

    1. Pinch of Yum Logo
      Lucy

      This soup was delicious. It had a wonderful flavour, was hearty and was a hit with my husband and teenage girls. Will definitely make it again






        1. Pinch of Yum Logo
          Sharma

          Wow! I would like to thank you heartfully..i made it…& my family (all men😁) loved it❣..
          Bisous depuis la Suisse🙏






        2. Pinch of Yum Logo
          Kathleen

          I used 1 tablespoon of red curry paste instead of the curry powder, and the flavor was awesome.

    2. Pinch of Yum Logo
      Malak Kudaimi

      This looks DIVINE. Can’t wait to try it! What oil should we use with the tofu? Seasame or olive oil?

  1. Pinch of Yum Logo
    ange

    Recipe looks perfect for this weather! Also I love love LOVE that bowl! Do you remember if it’s a one-of-a-kind thing or if you bought it from a big-box store?

      1. Pinch of Yum Logo
        Sarah-Jane Johnson

        Yay for Brisbane, Australia – I love Luna Ceramics! …. and I love this ramen, especially right now for winter – yum yum yum. Thanks again PoY!






  2. Pinch of Yum Logo

    I was just looking for an easy thaï bowl recipe ! Thank you for sharing it ! I will try it for sure this week-end ! 🙂

  3. Pinch of Yum Logo
    DNN

    This is the by far among the best choices in budget food that’ll help keep your stomach happy and less work on your metabolism. 🙂

  4. Pinch of Yum Logo
    Kay

    Lindsay- have you been to the Korean grocery, Don Yang, in Columbia Heights? I feel like you would find food Magic there. Anyway this looks so good, and I can’t wait to try!






  5. Pinch of Yum Logo
    Lori

    This looks great! I have a soybean allergy – would you recommend a simple substitute of chicken for the protein? Or pork?

      1. Pinch of Yum Logo
        Julie

        How would this taste without the coconut or oil? I have to make a vegan, no fat, oil free recipe for a friend with breast cancer… wondering if I sautéed the veggies with stock and omitted the coconut milk if it would taste ok?!

        1. Pinch of Yum Logo

          Hi, Julie! You could probably get by with less or no oil, but the coconut milk is pretty important for this recipe and we’re not sure it’d turn out right if you omitted it.

    1. Pinch of Yum Logo
      Hammy

      I don’t understand what all the positive comments are. I made this dish and it was so bland, not nearly enough coconut milk, and super boring.






  6. Pinch of Yum Logo

    Just made it! This recipe is incredibly simple and very tasty! Didn’t make any changes to your recipe and finally learned how to make tofu the RIGHT way!






  7. Pinch of Yum Logo
    Lyssa

    Looks delicious! How coconut-y would you say this is? I know sometimes coconut milk can give a dish a distinct coconut flavor, while other times you’d hardly know it was an ingredient!

  8. Pinch of Yum Logo
    grace

    Made this for lunch today and it was a hit! I was a bit hesitant about adding a full can of coconut milk since I don’t always love the taste, but it was the perfect amount of creaminess without an overpowering taste.






    1. Pinch of Yum Logo
      Sana

      This looks so good, definitely on the menu this weekend! Question – would light coconut milk do the job here?

  9. Pinch of Yum Logo
    Annette Jenner-Matthews

    What kind of curry power do you use. I have not been happy with the curry power I can get locally

  10. Pinch of Yum Logo
    Michelle

    This is VERY good! My family loved it!!!

    I had never baked tofu before, and I loved that as well. Everything was delicious!!! Thank you for sharing your recipe!






  11. Pinch of Yum Logo
    Nicole

    OMG This Was so good! I had some friends over for dinner a couple of days ago. I doubled the recipe. Everybody was really happy. I’ve been a fan of this blog for a long time now, everything turns out so well. My kids eat everything too. Thank so much so so many Wonderfull recipes. Specially for the vegetarian friendly ones!






  12. Pinch of Yum Logo
    Avia

    Absolutely delicious, much better than I imagined, and pan frying the tofu was a great added bonus!






  13. Pinch of Yum Logo
    Blaire

    I made this last night for dinner and it was delicious! Wonderful combination of ingredients. I’m not a vegan, so I think I might add a little fish sauce to the broth when I re-heat the leftovers and see what happens.






  14. Pinch of Yum Logo
    Stella

    Sooooooo good!!! And I’m a meat with almost every meal gal, so I was pleasantly surprised!