Thai Red Curry Ramen

Ingredients

• 400 gfirm tofu, diced
• 15 mlcornflour
• 1.25 mlsalt
• 30–45 mloil, for frying
• 1 mediumred onion, sliced
• 15 mlfresh ginger, grated
• 15 mlgarlic, minced
• 1red chilli, sliced
• 1red pepper, diced
• 60–75 ml, or more to tasteThai red curry paste
• 240 ml (1 cup)mixed vegetables, such as carrots, broccoli and baby corn
• 250 mlthick coconut milk
• 950 ml (4 cups)vegetable stock
• 70 g (1 cup)enoki mushrooms
• 15 mlbrown sugar
• 30 mlsoy sauce
• 15 mllime or lemon juice
• 3 packsramen noodles
• As neededwater, for cooking the noodles
• To tastefresh coriander, chopped
• To tastespring onion greens, sliced
• To tastered chilli, sliced
• To tasteroasted peanuts
• To tastechilli crisp
• Optional, to tasteextra enoki mushrooms

Instructions

1. 1

   Prepare the tofu

   Pat the tofu dry with kitchen paper, cut it into cubes and place it on a plate. Pat it dry once more, then sprinkle with the cornflour and salt and toss until evenly coated.

2. 2

   Fry until crisp

   Heat the oil in a wide pan over medium heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides. Transfer to a plate lined with kitchen paper.

3. 3

   Cook the aromatics

   In the same pan, add the sliced onion and grated ginger. Sauté for about 1 minute, until fragrant.

4. 4

   Add the vegetables

   Add the sliced red chilli and cook for a few seconds, then add the diced red pepper and sauté for about 2 minutes. Add the minced garlic and cook for 2 minutes. Transfer the onion and pepper mixture to a larger pot, stir in the curry paste, then add the carrots, broccoli and baby corn.

5. 5

   Simmer the broth

   Pour in the coconut milk and vegetable stock and mix well. Stir in the enoki mushrooms, cover and cook for about 5–7 minutes, until the vegetables are tender. Add the brown sugar, soy sauce and lime or lemon juice, then stir and bring the broth to a gentle boil.

6. 6

   Cook the noodles

   Meanwhile, cook the ramen noodles in water according to the packet instructions. Drain and set aside.

7. 7

   Assemble the bowls

   Divide the cooked noodles between serving bowls. Ladle the hot curry broth and vegetables over them.

8. 8

   Add the toppings

   Top with the crispy tofu, chopped coriander, spring onion greens, sliced red chilli, roasted peanuts, extra enoki mushrooms if using, and chilli crisp. Serve hot.

What is Thai red curry ramen?

Ramen is a Japanese noodle soup, while Thai red curry paste brings the aromatics and chilli warmth associated with Thai-style curries. This bowl combines the two in a coconut-based broth rather than aiming to reproduce a traditional ramen or curry.

Crispy tofu, vegetables and a choice of fresh, crunchy toppings make the soup substantial and give each bowl a mix of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 0g protein, 0g carbs, 0g fat.

The ramen noodles and vegetables provide most of the carbohydrates, while coconut milk and frying oil contribute much of the fat. Tofu and peanuts add protein, though the amount varies with the noodle packs and toppings used. For a more balanced plate, serve with extra greens or a simple side salad.

Build flavour with the paste

Red curry paste: Stir it into the softened onion and pepper mixture before adding the liquids so it disperses through the broth. Start at the lower end of the suggested amount if you prefer a milder bowl.

Balance: Brown sugar rounds out the paste, while soy sauce and citrus add savoury depth and brightness. Taste the broth once these are stirred in, before serving.

Get crisp tofu

Dry coating: Removing surface moisture helps the cornflour cling to the tofu and gives it a better chance of browning. Toss the cubes so the coating is light and even.

Pan space: Arrange the tofu in one layer and turn it occasionally. When it is golden on all sides, lift it out onto kitchen paper so it stays separate from the simmering broth until serving.

Cook vegetables to suit

Tenderness: The covered broth cooks the vegetables for about 5–7 minutes. Check a piece before moving on; it should be tender but not falling apart.

Timing: If your carrot pieces are larger than the broccoli or baby corn, cut them smaller so the mixed vegetables cook at a similar pace.

Keep noodles springy

Separate cooking: Prepare the ramen in its own pan of water, following the packet instructions, then drain it before adding it to bowls. This keeps excess noodle cooking water out of the coconut broth.

Serve promptly: Ladle the hot broth over the noodles just before eating, so they do not sit soaking in the soup for too long.

Choose your toppings

Fresh finish: Coriander, spring onion greens and sliced chilli bring freshness and a little bite. Add them at the table rather than simmering them in the broth.

Crunch and heat: Roasted peanuts add crunch, while chilli crisp adds extra spice and texture. Use only the toppings you enjoy, and serve them separately if everyone wants a different level of heat.

Serve it as a meal

The noodles and vegetables make this a filling soup on its own. For a lighter accompaniment, serve it with a crisp green salad or plain steamed greens.

Set out any leftover toppings at the table so each person can finish their bowl to taste.

Recipe notes & tips

• Press and pat the tofu dry before coating it so the cornflour adheres evenly.
• Cook the tofu in batches if the pan is too crowded to keep the cubes in a single layer.
• Taste the broth after adding the soy sauce and citrus, then adjust the curry paste to suit your preference.
• Cut the vegetables into similar-sized pieces so they cook evenly.
• Keep the drained noodles separate from the broth until you are ready to serve.
• Add chilli crisp at the table to make it easier to adjust the heat in each bowl.

Variations

• Make it vegan: Check that the curry paste, noodles and other packaged ingredients are vegan.
• Adjust the heat: Use less red curry paste or omit the sliced chilli for a milder broth.
• Add greens: Stir leafy greens into the broth near the end of cooking, just until wilted.
• Use a different mushroom: Swap the enoki for another sliced mushroom if needed.
• Choose another noodle: Use your preferred ramen-style noodles and cook them according to their packet instructions.

Common mistakes to avoid

• Wet tofu: Excess moisture makes it harder for the coating to stick; pat the cubes dry before adding the cornflour.
• Crowded tofu: Overfilling the pan prevents the cubes from browning evenly; cook them in batches if necessary.
• Overcooked vegetables: They can lose their texture if simmered too long; check them after 5 minutes.
• Unbalanced broth: Curry paste and soy sauce vary in salt and heat; taste before adding more seasoning.
• Soggy noodles: Leaving noodles in the soup too long makes them soften; divide them into bowls just before serving.
• Too much topping heat: Chilli and chilli crisp can quickly dominate the bowl; add them gradually.

How to store

Store the broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the broth in a saucepan until hot, and warm the noodles separately or briefly in the broth just before serving. The tofu is crispiest freshly cooked; reheat it separately in a frying pan or oven.

Frequently asked questions