Coconut Curry Ramen Recipe | Yummly
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Coconut Curry Ramen

Jasmin Higgs: "Absolutely delicious! I added carrots for more ve…" Read More
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  • 14 ounces extra firm tofu
  • 1 teaspoon cornstarch
  • oil
  • soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oil
  • 8 ounces shiitake mushrooms (2–3 cups sliced)
  • 2 bok choy (chopped, 2–3 cups chopped)
  • 3 cloves garlic (minced)
  • 1 piece peeled fresh ginger (minced)
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 8 ounces ramen noodles (see notes)
  • 14 ounces coconut milk
  • 1 teaspoon salt
  • lime juice (squeeze of)
  • sesame oil
  • hoisin sauce
  • chili paste
  • green onions
  • sesame seeds
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    Jasmin Higgs 3 days ago
    Absolutely delicious! I added carrots for more vegetables, and didn’t coat the tofu.
    Alexa Barth 4 months ago
    Super duper delicious and easy to make. It takes a little while but definitely worth it.
    Deuser 5 months ago
    Very good. I was craving curry, the lady was craving Raman. Everyone wins.
    Emily 5 months ago
    I might keep the noodles separate next time as leftovers were mushy
    Jes Schmitt 5 months ago
    Used curry paste instead of curry powder since I didn’t have any on hand. Added red peppers and broccolini, but needed more broth as a result. Good for a winter meal!
    Anna Larsson 6 months ago
    Delicious, easy and fast. I followed the recipe exactly. I’d add more veggies next time (something orange like carrot slices or julienned sweet potatoes?), ‘cause I like lots of veggies.
    Melina 7 months ago
    Amazing!!! Only modification I made was that I found there was no need for the corn starch on the tofu.
    Sam 8 months ago
    So good! I make it all the time now. I used ground ginger and probably less than the recipe says.
    Louisa 8 months ago
    Super good! really really good! I didn't use the measurements for tofu and ginger though. They seemed exaggerated to me :-)