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Ingredients
- 2 bricks of ramen noodles (ditch the flavor packets)
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 block firm tofu (pressed & cubed)
- 1 small red onion (thinly sliced + pickled in vinegar/sugar/salt)
- Fresh cilantro or Thai basil (optional)
- Oil for cooking
🥣 Instructions
- Crispy tofu: Pan-fry tofu cubes until golden and crisp. Set aside.
- Make broth: In a saucepan, cook curry paste in oil, add coconut milk, soy sauce, lime juice, and sugar. Simmer 10 min.
- Cook noodles: Boil separately, then drain.
- Assemble: Add noodles to bowls, pour over broth, top with tofu, pickled onion, and herbs.
✅ Pros
- Rich, Creamy, Spicy: Comfort food with depth.
- Totally Vegan: And still satisfying as heck.
- Customizable Heat Level.
❌ Cons
- Pickled Onions Take Time (quick version: soak 10 mins in vinegar mix).
- Curry Paste Varies in Heat — watch out!
- Ramen Texture Changes Fast: Eat fresh or noodles can get soggy.
