Thai Red Curry Ramen Recipe

Thai Red Curry Ramen is a comforting bowl of noodles served in a rich and flavorful creamy coconut curry broth and topped with crispy tofu, chili crisp, roasted peanuts, and fresh herbs.

This cozy noodle bowl has both the bold flavors of Thai red curry and the comfort of ramen noodles.

This Thai red curry ramen recipe is rich, flavorful, and surprisingly easy to make at home.

The creamy coconut broth, tender ramen noodles, and crispy tofu make a filling, warming, and irresistible Thai curry ramen soup that’s satisfying and packed with delicious textures and flavors.

If you love wholesome and cozy noodle soups, then this homemade coconut curry ramen is definitely worth trying. Try this fail-proof recipe once, and you will be hooked.

About Thai Red Curry Ramen

This Thai red curry ramen soup is inspired by classic Thai red curry flavors but served as a comforting ramen noodle soup. The creamy and rich broth is made with Thai red curry paste, coconut milk, vegetable broth, and some aromatics like garlic and ginger to create a rich and aromatic base.

I often cook this ramen on days when we are craving something cozy but full of bold Asian flavors. Since we love Asian-inspired meals at home, I keep changing the vegetables and toppings each time, and it always turns out delicious in its own way.

I added simple wok vegetables like carrots, broccoli, and baby corn to add color and texture. Enoki mushrooms are added to bring a delicate flavor that pairs beautifully with ramen noodles.

I add crispy pan-fried tofu as a topping to give this vegan Thai red curry ramen some protein and a wonderful contrast of textures. The crispy tofu complements the creamy curry broth and tender noodles beautifully.

The wonderful thing about this Thai curry noodle soup is that it is very versatile. You can easily customize the vegetables and toppings depending on what you have available.

You can add any veggies of your choice, or swap tofu with chicken, shrimp, or any other protein source.

If you enjoy cozy and comforting noodle bowls with bold flavors, give this Thai red curry ramen a try, and I am sure it will become your weekly staple.

Why You’ll Love the Recipe

This Thai Red Curry Ramen

✔️ is rich & creamy

✔️ has a coconut curry ramen broth

✔️ is quick and easy

✔️ is vegan and plant-based

✔️ makes the ultimate comfort food

✔️ is loaded with vegetables & fresh toppings

✔️ has crispy tofu for a delicious texture

✔️ is customizable

✔️ tastes better than takeout ramen

✔️ can be made with your favorite veggies

✔️ makes a perfectly cozy Thai curry ramen soup

✔️ is vegan & vegetarian

✔️ can also be made gluten free

Ingredients

• Tofu: For this recipe, firm tofu works best as it holds its shape and becomes crispy when pan fried with a cornstarch coating.

• Cornstarch: This simple ingredient helps create a light crispy coating on the tofu. You can also use tapioca starch or potato starch to coat the tofu.

• Thai Red Curry Paste: It is the main ingredient for your red curry ramen recipe that gives it its bold Thai curry flavor.

• Coconut Milk: Added to make the broth creamy and rich. It also balances the heat from the red curry paste.

• Vegetable Broth: It balances the coconut milk and forms the base of the ramen soup.

• Ramen Noodles: For classic ramen flavor, ramen noodles are used in this recipe. They make the soup hearty and satisfying, but you can simply use any other noodles of your choice.

• Mixed Vegetables: I used simple wok veggies like carrots, broccoli, and baby corn to add texture, color, and nutrition. You can use any vegetables you have on hand.

• Enoki Mushrooms: I added these delicate mushrooms to the broth as they pair beautifully with ramen noodles. But you can also use any other mushrooms of your choice.

• Soy Sauce: It adds savory umami flavor to the curry broth.

• Brown Sugar: A touch of sweetness balances the spice of the curry paste.

• Lime Juice: Some lime or lemon juice adds brightness and balances this creamy coconut broth.

• Fresh Garnishes: I used simple toppings like cilantro, spring onions, roasted peanuts, and chili crisp to add freshness, vibrancy, and crunch.

Variations

One of the best things about this Thai red curry ramen recipe is how easy it is to customize.

You can adjust the ingredients depending on your preferences.

Other Mushrooms

If you don’t have enoki mushrooms, you can also use shiitake, oyster mushrooms, or button mushrooms to add extra umami flavor to this Thai curry ramen.

Leafy Greens

To add more nutrition and color, you can add spinach, bok choy, or kale. They make this coconut curry ramen even more nutritious.

Noodles

While ramen noodles are classic, you can also use rice noodles, soba noodles, or udon noodles.

Spicier Ramen

If you prefer spicy Thai curry ramen soup, then add chili oil, chili crisp, or extra fresh chilies for more heat.

Protein Options

I added crispy tofu to this ramen soup. For extra protein, you can also add tempeh, edamame, chicken, or shrimp.

Other Toppings

Other than roasted peanuts, you can also use toppings like sesame seeds, crispy garlic, or fried onions to add extra texture and flavor.

Serving Suggestions

This Thai red curry ramen soup is best served hot as a meal with plenty of toppings like fresh cilantro, spring onions, lime wedges, chili crisp, and roasted peanuts.

This creamy coconut curry noodle soup makes a comforting lunch or dinner. This bowl of Thai red curry ramen is filling on its own, but it also pairs well with light side dishes.

For a complete Thai meal experience, you can also serve it with other Thai dishes like Thai mango salad, Thai pineapple fried rice, coconut Thai mango sticky rice, and Thai iced tea.

If you are wondering what to serve with Thai Red Curry Ramen on a regular day, then there are some great options like these below:

• asian cucumber salad
• vegetable spring rolls
• rice paper dumplings
• crispy vegetable fritters

Serve this soup with any of the above lighter sides to balance the rich flavors of the coconut curry ramen broth.

Storage Suggestions

The red curry broth can be stored in the refrigerator for up to 3 days.

For best results, store the noodles and broth separately so they do not absorb too much of the broth.

To serve, reheat the soup gently on the stove and add freshly cooked noodles right before serving. You can also reheat the noodles with a splash of water in the microwave to revive their freshness before serving.

Tips and Tricks to Make the Best Thai Red Curry Ramen

1. Tofu: Always use firm tofu for this recipe and pat the tofu dry well before coating it with cornstarch. This step removes excess moisture and helps the tofu become crispy when pan fried.
2. Cornstarch coating: Toss the tofu cubes evenly in cornstarch and salt so each piece gets a light coating. This simple coating gives tofu a crispy texture.
3. Single layer cooking: When pan cooking tofu, add them in a single layer in the pan. Overcrowding the pan can make the tofu steam and clump instead of crisp.
4. Curry paste: Store-bought Thai red curry pastes vary in spice level. Start with a smaller amount and add more if needed.
5. Coconut milk: It is best to use full-fat coconut milk for the creamiest Thai red curry ramen broth.
6. Vegetables: Feel free to use any vegetables of your choice in this Thai curry noodle soup. Mushrooms, bok choy, or bell peppers work beautifully in this soup.
7. Noodles: Remember to cook the ramen noodles separately according to the package instructions so they don’t absorb too much broth.
8. Customizing: Taste the broth before serving and adjust with soy sauce, lime juice, or brown sugar to balance the flavors if needed.
9. Garnishes: Add toppings like cilantro, spring onions, roasted peanuts, or chili crisp just before serving for the best flavor.
10. Serving: Serve the Thai red curry ramen immediately while the broth is hot and the noodles are tender.

FAQs

Is Thai red curry ramen vegan?

Yes, this recipe is vegan when using a vegan Thai red curry paste. When buying store-bought red curry paste, make sure that there is no shrimp paste in it.

Can I make this ramen gluten free?

Yes, making this ramen gluten-free is doable. Just swap ramen noodles with rice noodles or other gluten-free noodles and use vegan soy sauce or tamari instead of regular soy sauce.

What vegetables work best in Thai curry ramen?

Wok veggies taste best in this recipe. Vegetables that work well in this ramen include carrots, broccoli, mushrooms, bok choy, kale, and spinach.

Can I make the broth ahead of time?

Yes, this broth can be prepared ahead of time and stored in the refrigerator.

Recipe Card

Thai Red Curry Ramen [Recipe]

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

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★★★★★

(Rating: 5 from 6 reviews)

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Prep time 🕐	Cook time 🕐	Total time 🕐
15 mins	20 mins	35 mins
Category ☶	Cuisine ♨	Serves ☺
Soups	Asian	3
Nutrition Info ⊛		Serving size ⊚
810 calories		1

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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)

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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.

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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.

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