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.
This red Thai curry ramen recipe should come with a warning – you won’t be able to put your spoon down and are very likely to come back for seconds! I must confess, I couldn’t peel myself away from the pot of this warming, slightly spicy and velvety smooth and rich vegan ramen as I was dishing it out into my bowl. It was dangerously delicious!
I’ll be honest – I might have fallen into a trap of ‘it’s too much work to cook when you’re single’, so speedy yet nourishing meals that don’t require me spending hours in the kitchen have definitely been my go-to these last few months. This red Thai curry ramen certainly ticks all the boxes.
The beauty of a ramen is it’s so simple to make & it’s so nourishing, filling and exudes so many rich flavours. Once you’ve made the broth, which I normally make by frying onions, garlic, ginger, lemon grass with a little coconut oil & red curry paste and mixing it in with coconut milk and vegetable broth. And that’s your base done. You then add your veggies, let them cook until they’re done yet slightly tender and finally, mix in cooked noodles and add your garnishes just before serving. It can’t be easier than that, right?!
To add a little plant protein to this vegan ramen, I’ve marinated tofu in red Thai curry mixture before frying it, which brought in another level of spicy flavours & crispy textures into this comforting ramen dish.
Anyway, I hope you get a chance to try this recipe to really appreciate this comforting bowl of rich, creamy, smooth and spicy red Thai curry ramen for yourself. I’d love it if you dropped a comment below and tag me on Instagram (@fit.foodie.nutter #fitfoodienutter), so I can see your take on this recipe.
Thank you for popping in to my blog. Have a great week.
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- 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
- 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
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.