Description
Creamy Coconut Curry Ramen with Tofu is a comforting and flavorful dish that combines silky noodles with a rich coconut milk broth and aromatic curry spices.
Ingredients
Scale
- 4 oz ramen noodles (fresh or dried)
- 1 cup firm tofu, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 2 cups low-sodium vegetable broth
- 1 cup bell peppers, sliced
- 1 cup fresh spinach
- 2 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Press tofu to remove excess moisture, then cut into cubes. Sauté in a nonstick skillet over medium heat until golden brown.
- In the same skillet, add sliced bell peppers and sauté for about five minutes until slightly softened.
- Stir in coconut milk, vegetable broth, and red curry paste; mix well.
- Once boiling, add ramen noodles and cook according to package instructions (3-5 minutes).
- Stir in fresh spinach until wilted, then add lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 35g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Creamy Coconut Curry Ramen, Vegan Ramen, Coconut Curry