In recent weeks, this simple, delicious Ramen has become one of our favourite dinners.
Simple to throw together, yet full of flavour, goodness and spice, these Red Thai Curry Ramen bowls – complete with crispy tofu -are the perfect comfort food!
Warming, soothing and oh-so good for the soul, I know you’ll love them too.
Happily, if you buy shop-bought curry paste, they can be ready in under half an hour too! And who doesn’t love fast, nourishing, delicious dinners from home?
These ramen-style soups are full of delicious flavours, and also contain wholesome rice noodles, Pak Choi, exotic mushrooms and sweetcorn to add in even more flavour.
On a whim, I also used some creamy smooth peanut butter to give it the soups an almost Satay-like taste, and boost the plant proteins that bit more!
All in all, these are the perfect comfort foods. Especially when topped with that gorgeous, crispy tofu! Who could resist…?
Red Thai Curry Ramen With Crispy Tofu
- Serves 2-4
- For the ramen –
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, minced
- One inch chunk ginger, peeled and finely grated
- Two sticks lemongrass, bruised
- 2-4 tbsp Red Thai Curry paste (homemade paste is recommended – I followed this recipe, omitting the shrimp paste. I used 4 tbsp but like my food spicy – it may also depend on how much liquid you add!)
- 2 tbsp smooth peanut butter
- 1/2 – 1 tsp chilli flakes (optional)
- 1 tbsp tamari
- 1 tsp brown rice syrup or maple syrup
- 1 x 400g tin coconut milk (I used light, but you can use either!)
- 1/2 cup water (plus, up to 1/2 cup more, if needed, but bear in mind more liquid may mean more spice is needed!)
- 80g straight-to-wok noodles (I used brown rice noodles)
- 2 pak choi, finely chopped
- 200g mushrooms, chopped
- 100g tin sweetcorn, drained
- For the tofu –
- 1 block firm tofu, drained and cut into chunks
- 2 tsp Red Thai paste
- 2 tbsp tamari
- 1 tbsp Japanese rice vinegar
- 1/2 tsp chilli flakes
- 2 tsp brown rice syrup or maple syrup
- To serve –
- Fresh lime juice, coriander, chopped nuts (I used peanuts and cashews)
- Start by stirring the ingredients for your tofu marinade together. Add in the tofu and toss to combine. Cover and leave in the fridge for at least an hour.
- Next, make your base. Gently heat some oil in a pan (I used coconut oil), then fry the shallots for a few minutes. Add in the ginger and garlic and continue to cook until softened.
- Stir in the Thai curry paste (start with 2 tbsp) and lemongrass sticks and cook for a further minute until fragrant.
- Add in the peanut butter, coconut milk, water, tamari, maple syrup and chilli flakes, if using. Stir to combine, then allow to simmer on a low heat for five minutes to allow flavours to develop. Remove from the hob, then – leaving the lemongrass to the side – pour in the blender and blitz smooth.
- Pour the blended soup back into the pan, along with the lemongrass. Add in the noodles, pak choi, mushrooms and sweetcorn and cook, adding more water and Thai paste if needed (I always use around 4 tbsp), until the noodles have softened and the vegetables are cooked through.
- As you cook the soup, heat some more oil in a frying pan and cook the tofu on a high heat, turning often, until crisp on each side.
- Season the soup to taste, then squeeze in some lime juice. Serve topped with the tofu, fresh coriander and chopped nuts.