Can I substitute tofu with something else?

Absolutely. If tofu isn’t your thing, try tempeh or chickpeas for a similar hearty bite. You could also use edamame for a fun twist.

How do I store leftovers?

Store the broth and toppings in an airtight container in the fridge for up to 3 days . If possible, store noodles separately so they don’t soak up all the broth and get overly soft.

Can I make Creamy Coconut Curry Ramen with Tofu gluten-free?

Yes! Use tamari instead of soy sauce, and pick gluten-free ramen noodles (many rice-based options work great).

What veggies work best here?

Mushrooms and spinach are easy wins, but bell peppers, shredded carrots, bok choy, broccoli, or snap peas are also delicious. This recipe is very “clean out the fridge” friendly.

Can I make it less spicy?

Yep. Use less red curry paste and add more coconut milk or broth to mellow it out. A tiny pinch of sugar can also balance heat if needed.

10 Irresistible Creamy Coconut Curry Ramen with Tofu

Description

Creamy Coconut Curry Ramen with Tofu is a cozy, flavor-packed bowl with rich coconut curry broth, springy ramen noodles, and crispy golden tofu—ready fast for busy nights.

Ingredients

Scale

4 cups vegetable broth
1 (13.5 oz) can coconut milk (full-fat for best creaminess)
2–3 tbsp red curry paste (adjust to taste)
2 tbsp soy sauce (or tamari for gluten-free)
1–2 tbsp lime juice (plus wedges for serving)
2 packs ramen noodles (seasoning packets discarded)
14 oz firm tofu, pressed and cubed
1 tbsp neutral oil (avocado/vegetable)
2 cups mushrooms, sliced
2 cups fresh spinach
2–3 green onions, sliced (for topping)
Fresh cilantro, chopped (for topping, optional)

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Instructions

Make the broth: In a large pot, whisk together vegetable broth, coconut milk, red curry paste, soy sauce, and lime juice. Bring to a gentle simmer over medium heat.
Cook the ramen: Add ramen noodles to the simmering broth and cook 3–5 minutes (or per package), stirring so they don’t stick.
Crisp the tofu: While noodles cook, heat oil in a skillet over medium heat. Add tofu cubes and sauté 5–7 minutes, turning until golden on most sides.
Add veggies + tofu: Stir mushrooms, spinach, and crispy tofu into the pot. Simmer 2–3 minutes, until spinach wilts and mushrooms soften.
Serve: Ladle into bowls and top with green onions, cilantro, and extra lime wedges.

Notes

Spice level: Start with 2 tbsp curry paste, then add more if you like heat.

Extra creamy: Stir in an extra splash of coconut milk at the end.

Meal prep tip: Store noodles separately from broth so they don’t soak up all the liquid.

Protein swaps: Tempeh or chickpeas work well if tofu isn’t your thing.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 520 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 26 g
Saturated Fat: 18 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 5 g
Protein: 16 g
Cholesterol: 0 mg