Thai Red Curry Ramen

Make creamy Thai red curry ramen with coconut milk, vegetables, and crispy tofu. A cozy, flavorful Thai curry noodle soup recipe.

Recipe Source Link:https://www.mygingergarlickitchen.com/thai-red-curry-ramen/

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RECIPE INGREDIENTS

» For Crispy Tofu

• 14 oz (400 g) firm tofu, diced
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 2-3 tablespoons oil (for frying)

» Curry Ramen Broth

• 1 medium red onion, sliced
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1 red chili pepper, sliced
• 1 red bell pepper, diced
• 4-5 tablespoons Thai red curry paste (or more to taste)
• 1 cup mixed vegetables (carrots, broccoli, baby corn)
• 250 ml thick coconut milk
• 4 cups vegetable broth
• 1 cup enoki mushrooms
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon lime or lemon juice

» Noodles

• 3 packs ramen noodles
• Water

» Garnish

• Chopped Cilantro
• Sliced Spring Onion Greens
• Sliced Red Chili
• Roasted Peanuts
• Chili Crisp
• Extra Enoki Mushrooms (Optional)

RECIPE INSTRUCTIONS

» Prepare the tofu

1. Pat the tofu dry using a paper towel to remove excess moisture. Dice it into cubes and transfer to a plate.
2. Pat the tofu dry one more time, sprinkle with cornstarch and salt, and toss well to coat evenly.

» Cook the tofu

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

» Cook the aromatics

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

» Add vegetables

1. Add the sliced red chili and cook for a few seconds. Then add the diced red bell pepper and sauté for about 2 minutes.
2. Add the minced garlic and cook for 2 minutes.
3. Transfer the cooked onion and bell pepper mixture to a larger pot. Add the Thai red curry paste and stir well to combine.
4. Add the carrots, broccoli, and baby corn.

» Cook the coconut curry broth

1. Pour in the coconut milk and vegetable broth, then mix well.
2. Add the enoki mushrooms and stir. Cover and cook for about 5-7 minutes, or until the vegetables are tender.
3. Add the brown sugar, soy sauce, and lime juice. Stir well and let the Thai red curry ramen broth come to a gentle boil.

» Cook the noodles

1. Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.

» Assemble the Thai red curry ramen

1. Divide the cooked noodles into serving bowls. Ladle the hot Thai red curry ramen broth and vegetables over the noodles.
2. Top with crispy tofu, chopped cilantro, spring onion greens, red chili slices, roasted peanuts, enoki mushrooms, and chili crisp.
3. Serve hot and enjoy this cozy bowl of Thai red curry ramen soup.

RECIPE NOTES

1. Adjust the amount of Thai red curry paste depending on your spice preference.
2. For best results, cook the noodles separately so they don?t absorb too much of the broth.
3. For extra spice, add chili oil or extra fresh chili.