Creamy Coconut Curry Ramen

A quick and easy creamy coconut curry ramen recipe perfect for weeknight meals.

By @foodwithfeeling

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 6 oz uncooked ramen noodles
• 2 cups veggie broth
• 15 oz lite coconut milk
• 2 tbs natural creamy peanut butter
• 2 tbs red curry paste
• 1 lime, juiced
• 2 tbs soy sauce
• 15 oz super-firm tofu
• 0.5 tbs olive oil
• 1 tsp vegetarian beef bouillon
• 0.25 cup soy sauce
• 0.33 cup water
• 0.5 tbs maple syrup
• 1 tsp fresh ginger, grated
• 2 tbs tomato paste
• 0 sauce
• 0 cooked ramen noodles
• 0 tofu 'meat'
• 0 lime wedges
• 0 fresh herbs

Instructions

1. Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
2. In a medium pot, combine the veggie broth, coconut milk, peanut butter, red curry paste, lime juice, and soy sauce. Stir to combine and bring to a simmer over medium heat.
3. While the broth is simmering, prepare the tofu. Cut the super-firm tofu into bite-sized cubes.
4. Heat 0.5 tbs of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
5. In a small bowl, mix the vegetarian beef bouillon, soy sauce, water, maple syrup, grated ginger, and tomato paste to create a sauce.
6. Pour the sauce over the cooked tofu in the skillet. Stir to coat and cook for another 2-3 minutes until the sauce thickens and the tofu is well coated.
7. Add the cooked ramen noodles to the simmering broth and stir to combine.
8. Serve the ramen in bowls and top with the tofu 'meat'.
9. Garnish with additional lime wedges or fresh herbs if desired.