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20 MINUTE VEGAN RED THAI CURRY RAMEN

20 MINUTE VEGAN RED THAI CURRY RAMEN

Tania Pilcher | Fit Foodie Nutter
This creamy, nutty, flavour rich vegan red Thai curry ramen is a bowl of pure comfort and only requires 20 minutes to prepare. A perfect quick fix meal to warm you up and nourish your soul.
5 from 8 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Lunch, Dinner
Cuisine British
Servings 2 people

Ingredients
  

For tofu marinade:

  • 1 tsp red Thai curry paste
  • 2 tsp soy sauce
  • Juice of 1 lime
  • 2 tsp maple syrup (or to taste)
  • 2 tsp sesame seeds (plus more for garnish)
  • Salt & pepper to taste
  • 280 g extra firm tofu , cut in small cubes

For the ramen:

  • 2 tbsp coconut oil
  • 1 small onion , finely chopped
  • 2 garlic cloves , minced
  • 1 thumb ginger , minced
  • 2 tsp red Thai curry paste (or more if you like it more spicy)
  • 1 tin light coconut milk
  • 1-1.5 lr vegetable stock
  • Salt & pepper to taste
  • 2 lemon grass sticks
  • 2 portions Thai rice noodles
  • 2 pak choi , sliced in half
  • 1 cup bean sprouts
  • A bunch of fresh coriander of parsley
  • Edamame beans for garnish

Instructions
 

  • 1. Combine all marinade ingredients in a bowl and whisk well. Add cubed tofu into the bowl with marinade and mix gently to ensure the tofu is well coated in the marinade. Cover with cling film and transfer to the fridge.
  • 2. In a big saucepan, fry onions, garlic and ginger in coconut oil for 2-3 minutes until softened. Add red Thair curry paste and fry for a further 2 minutes. Mix in coconut milk, vegetable stock, salt & pepper and lemon grass sticks and simmer on medium heat to allow the flavours to mingle.
  • 3. In the meantime, cook rice noodles according to the cooking instructions. I placed mine in a flat dish, poured boiling water, covered with a lid and let them steam for 5mins. I then drained them and rinsed under cold water to stop from cooking further.
  • 4. Your stock should now be ready. Remove the lemon grass from the pot, take the pan off the heat and use a hand blender to blitz the mixture to a smooth consistency. Place the saucepan back on the heat, add pak choi, bean sprouts and cooked noodles and simmer for 5-7 minutes until the vegetables are cooked yet a little tender.
  • 5. Take the tofu out of the fridge. Heat up 1 tbsp coconut oil in a pan over high heat. When the pan is very hot, add tofu and fry for 3-5 minutes until brown and crispy. Make sure you toss tofu regularly to ensure all sides are crispy.