Curry Ramen Recipe
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Feasting at Home · by Tonia Schemmel★ 5.0

Curry Ramen Recipe

NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 27%
CARBS 39G32% OF CAL
5G FIBER24G OTHER9G TOTAL SUGAR
FAT 32G59% OF CAL
21G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut-curry ramen with tender noodles, vegetables, and tofu in a fragrant broth. A quick, warming comfort bowl with bold Thai flavors.

mainthaisoupbowlchickendairy freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 8 ounces tofu (crispy tofu or baked tofu -see notes) or sub chicken or shrimp
  • 8 ounces ramen noodles (or soba noodles, rice noodles, udon noodles)
  • 1 tablespoon coconut oil
  • 1 large shallot, minced
  • 1 tablespoon fresh ginger, grated or minced
  • 4 cloves garlic, minced
  • 1-3 tablespoons red curry paste (see notes)
  • 1 teaspoon yellow curry powder
  • 1 cup carrots, cut into matchsticks or half moons
  • 4 cups vegetable broth or chicken stock
  • 14-ounce can coconut milk, full-fat
  • 1 tablespoon coconut sugar (or maple syrup or brown sugar)
  • 1 tablespoon soy sauce, more to taste
  • 1 cup snap peas, cut in half lengthwise or leave whole if small
  • 2 cups bean sprouts
  • 2 tablespoons lime juice + more for serving
  • salt to taste
PREP
20M
SODIUM
1594MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.