Quick Vegan Green Curry Ramen (Easy Fusion Noodle Soup)
This fusion green Thai curry ramen is the ultimate weeknight dinner shortcut. A spicy, slurpy noodle soup packed with crispy tofu, fresh veg, and a quick coconut curry broth.
It’s not traditional, but it is ridiculously tasty—and it comes together in under 30 minutes. Perfect for when you want comfort food fast, without skimping on flavour.
Equipment
Ingredients
- 400 ml Coconut milk
- 100 g Rice noodles
- 4 Cloves Garlic
- 1 Red onion
- 2 Carrots
- 100 g Tenderstem broccoli
- 100 g Baby corn
- 100 g Mangetout
- 100 g Thai Green Curry Paste
Instructions
- Cook the tofu: Cut tofu into triangles or bite-sized pieces. Air fry at 180°C for 14 minutes, shaking halfway. Set aside. (Or bake/pan-fry if preferred.)
- Cook the noodles: Boil water and cook noodles according to packet instructions or soak in boiled water for 3–5 mins until tender. Drain and set aside.
- Fry the veg: Roughly chop the veg (slice carrots thin if needed). Heat oil in a large pan and fry all the veg except garlic for a few minutes until lightly browned.
- Steam the veg: Add a splash of water, cover with a lid, and steam for 2–3 mins. Stir in garlic and steam again until veg is just tender.
- Make the broth: Mix green curry paste (90–100g) with a 400ml tin of light coconut milk. Add to the veg along with 400ml water. Stir and heat through.
- Assemble and serve: Divide noodles between bowls. Spoon over the curry broth and veg, then top with tofu. Drizzle with sesame oil if using.
Notes
- Smoked tofu works well for extra flavour, but any tofu is fine.
- Use any mix of quick-cooking veg—this is great for clearing out the fridge.
- Adjust the curry paste to taste; different brands vary in spice and salt.
- If the tofu finishes early and softens, a quick blast at 200°C for 1 min crisps it back up.
Nutrition
Calories: 694kcal | Carbohydrates: 79g | Protein: 7g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 293mg | Potassium: 424mg | Fiber: 7g | Sugar: 12g | Vitamin A: 19081IU | Vitamin C: 62mg | Calcium: 159mg | Iron: 3mg
Tried this recipe?Leave a comment or rating below!