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LoginVeg Coconut Ramen Soup
Intermediate
Main Course
Creamy Veg Coconut Ramen Soup
Veg Coconut Ramen Soup
50 mins
Cooking Time
Intermediate
Difficulty
27
Ingredients
Vegan
Diet
When you’re craving something cosy yet packed with flavour, this Veg Coconut Ramen Soupis the answer. Inspired by Thai Curry, it blends creamy coconut milk, Thai red curry paste, and shiitake mushrooms into a fragrant, satisfying broth. Crispy tofu and bok choy add texture and freshness, while ginger, lemongrass, and a squeeze of lime brighten every spoonful. It's a simple, vegan-friendly fusion of Japanese ramen and the bold flavours of Thai curry soup.
Ingredients
UNITSIngredients
400 gmsExtra firm tofu (pressed, drained and cubed)
2 tspCornstarch
1 tbspSoy sauce
2 tbspVegetable oil (for shallow frying)
1 tbspVegetable oil (For Coconut Curry Broth)
1 mediumOnion (finely chopped)
4 clovesGarlic (minced)
2-inch pieceGinger (grated)
1 nosLemongrass stalk (cut into 2-inch pieces)
2 tbspThai red curry paste
1 tspCurry powder
200 gms Shiitake mushrooms (sliced)
1 1/2 lVegetable stock
400 mlCoconut milk (full-fat)
2 tbspSoy sauce
1 tbspCoconut sugar
2 tbspLime juice (freshly squeezed)
1 tspSalt (adjust to taste)
250 gmsRamen noodles (choose vegan variety) Other Ingredients
200 gmsBok choy (roughly chopped)
2 tbspSpring onions (finely chopped) For Garnish
1 tbspToasted sesame seeds
1 tspSesame oil
1 tsp Sambal oelek or sriracha (optional)
Special EquipmeLarge heavy-bottomed pot with lid
Special EquipmeSkillet for frying tofu
Special EquipmeFine mesh sieve for draining tofu
