This quick and easy Thai ramen features a creamy red curry broth, noodles and seasoned tofu. Perfect for a quick weeknight dinner!
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Is there anything more comforting than a hot bowl of creamy noodle soup?
I definitely love a bowl of creamy vegan ramen or gyoza soup when I’m feeling under the weather or on a chilly winter day.
But noodle soups are a great quick meal for any day of the week!
What is Thai style ramen?
Thai ramen is a combination of Japanese instant ramen noodles in a creamy, Thai curry broth.
It is by no means an authentic Thai recipe.
Instead of using Japanese dashi as the broth, Thai ramen uses coconut milk and red curry paste to create a creamy, spicy and flavor-packed soup base.
On this base you can build the rest of your soup: your favorite vegetables, tofu for protein, and herbs and aromatics of your choice.
Why you’ll love these Thai red curry noodles
Quick and easy: This Thai ramen is ready in less than 30 minutes but it tastes like it’s been simmering all day! It’s a great recipe for a quick lunch or weeknight dinner.
Adaptable: If you’ve ever googled a Thai red curry recipe, you’ll know that there are a multitude of ways to make it. Use your favorite veggies or whatever you happen to have on hand!
Flavorful: Prepared curry pastes are one of the easiest ways to create a super flavorful dish. Add sweetener, soy sauce and lime juice for that classic Thai balance of flavors.
Ingredients
The ingredients for this Thai ramen are available in any supermarket.
Ramen noodles: This recipe calls for the typical dry instant ramen noodle packets. You could also substitute fresh ramen. You don’t need the seasoning packet. I always buy the curry flavor and use the seasoning packets for other things. (Fun fact: a lot of the meat flavors are accidentally vegan too).
Thai Curry paste: This recipe calls for red curry paste but you could easily substitute green or yellow curry paste. Not all Thai curry paste is vegan as some contain shellfish. Be sure to check the ingredients thoroughly.
Coconut milk: Full fat coconut milk works best for Thai curry. Light coconut milk will make a very thin broth.
Vegetable stock: Use low sodium vegetable stock as the base of the soup broth.
Lime juice: A squeeze of lime juice adds fresh citrus flavor and sourness to balance the saltiness and sweetness.
Sugar: I prefer light brown sugar for this type of Thai red curry. If you have it, you can also use the typical palm sugar.
Soy sauce: In place of fish sauce, we use soy sauce for the savoriness. You can substitute tamari for a gluten free option.
Sweet chili sauce: Sweet chili sauce is a great way to quickly and easily add flavor to tofu.
Tofu: As our protein we’ll use firm or extra firm tofu that is seasoned simply with soy sauce and sweet chili sauce for some extra flavor.
Vegetables: There are a lot of options for veggies that you can add. Red bell pepper and mushrooms are nice for flavor and texture.
Aromatics: Minced ginger and garlic add tons of flavor.
Oil: A neutral oil is needed for frying the tofu, aromatics and curry paste. Frying the curry paste is a necessary step to bring out all the complex flavors.
Garnishes: These are optional but I love cilantro on curry. Sliced green onion and an additional slice of lime for those who like it extra sour and good options.
How to make Thai red curry ramen noodles
Thai ramen noodles are really easy to make and come together in under 30 minutes.
Prep: Gather your ingredients.
Finely mince the ginger and garlic.
Slice or dice the red pepper and slice the mushrooms.
Remove the tofu from its package and drain off and squeeze out excess water. Cut the tofu into slices.
Noodles: Bring a large pot of water to boil. Add the ramen noodles, without the seasoning packet, and boil until tender according to the package directions.
Drain and rinse with cool water to stop the cooking process while you proceed with the rest of the soup.
Tofu: Heat a couple tablespoons of oil in a large pan over medium-high heat.
Add the tofu in a single layer and fry until golden brown, flipping once to brown on the other side.
Remove the pan from the heat and add the soy sauce. Flip the tofu again to allow it to absorb the sauce on both sides.
Add the sweet chili sauce and flip the tofu to coat it in the sauce.
Soup: Heat the oil in a medium pot over medium heat. Add the garlic and veggies and sauté for a couple of minutes to soften.
Add the garlic and curry paste and fry, while stirring continuously, for about a minute more to bring out the flavors.
Add the vegetable broth, coconut milk, sugar, soy sauce and lime juice.
Bring to a simmer then reduce the heat to low and simmer for about 10 minutes to cook the veggies and meld the flavors.
Serve: Divide the noodles into four bowls and ladle over the curry soup. Top with the fried tofu slices.
Garnish with cilantro, scallions and an additional slice of lime, if desired.
Variations and substitutions
Curry paste: This recipe calls for red curry paste but you can easily substitute yellow or green curry paste. Check that the ingredients are vegan.
Veggies: You can add your favorite vegetables to this Thai ramen. Some suggestions: sautéed bok choy or broccoli, bamboo shoots, bean sprouts, cabbage, baby corn or corn kernels, snow peas, edamame, or julienned carrots.
Broth: A lot of similar Thai ramen recipes add peanut butter or miso paste to the broth. You could also try adding some lemongrass or lime leaves.
FAQs
Red curry paste is not always vegan because some brands use shrimp paste. Not every brand uses this ingredient, however, so you can find vegan red curry paste. Be sure to check the ingredients carefully.
Vegan brands of red curry paste are Aroy-D, Cock, and Thai Kitchen.
Light coconut milk will make a very thin, watery soup stock. I recommend full fat coconut milk.
Make ahead and storage tips
Ramen noodles will continue to soak up the broth as they sit so this red curry ramen is best eaten as soon as it is made.
To make it ahead of time, you can make the broth, tofu and ramen noodles and then keep them in separate containers until you are ready to serve.
I don’t recommend freezing this soup.
How to serve Thai red curry ramen
These Thai red curry ramen noodles are a complete meal in one bowl.
You can serve it alongside other Asian-inspired recipes such as summer rolls, vegetable spring rolls, or papaya salad.
For some freshness, a nice green salad, quinoa edamame salad or this Asian cabbage salad are good accompaniments.
Thai Red Curry Ramen Noodles
Ingredients
- 10.6 oz (300 gr) dry ramen noodles, equals 3 or 4 standard instant noodle packets
Broth
- 1-2 tbsp oil
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 3-4 tbsp vegan red curry paste, depends on how spicy you want it
- 1 tbsp brown sugar
- 1 red bell pepper, thinly sliced
- ½ cup (35 grams) sliced cremini mushrooms
- 1 ½ cups (354 ml) coconut milk
- 4 cups (1 litre) veggie broth
- 2 tsp lime juice
- 1 tbsp soy sauce
- Salt and ground black pepper, to taste
Tofu
- 2-3 tbsp neutral oil
- 10.6 oz (300 g) firm tofu, patted dry and/or pressed and cut into rectangles/squares
- 2 tbsp soy sauce
- 3 tbsp sweet chili sauce
Garnish
- Sliced scallions
- Lime wedges
- Chopped cilantro
Instructions
- Cook the ramen noodles according to package instructions. Drain, rinse with cold water to stop the cooking process, then set aside.
Make the tofu
- Drain the tofu, then pat dry or use a tofu press and cut into small rectangles.
- Heat the oil in a large skillet over medium-high heat and when the oil is very hot, add the tofu slices. Fry (while carefully flipping with a spatula) until golden brown on all sides.
- Remove from heat and pour the soy sauce in the skillet.
- Quickly stir the tofu so all sides are covered and continue stir-frying for about 1 minute. Add the sweet chili sauce as well and stir-fry for 1 more minute.
- Remove from heat and set aside.
Make the broth
- Heat oil in a large pot over medium heat. Add the minced garlic and sliced veggies and sautee for about 1-2 minutes.
- Add the minced ginger with red curry paste and saute while stirring continuously for about 1 more minute.
- Add in the veggie broth, coconut milk, brown sugar, soy sauce, and lime juice. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
Assemble the ramen bowls
- Place the cooked noodles into 4 bowls, then ladle the soup over them and garnish with fried tofu slices, scallions, lime wedges and chopped cilantro.
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