Coconut Curry Ramen Soup

Coconut Curry Ramen Soup

Author: Allie, Hamama Success Manager

Prep Time: 10 minutes 

Cook Time: 50 minutes 

Makes: 4 servings

This soup is rich and flavorful with an aromatic and luscious coconut-curry broth, crispy tofu, ramen noodles and fresh herbs. This cozy soup can be made with just about any meat or veggies you like. A delicious meal any night of the week!




  • 14-oz package extra firm tofu
  • 1 tsp cornstarch
  • Drizzle of oil and soy sauce
  • 2 tbsp hoisin sauce


    Coconut Curry Ramen:

    • 2 tbsp coconut oil, divided
    • 1-2 cups oyster mushrooms
    • 2 bok choy, chopped (about 1-2 cups)
    • 3 cloves garlic, minced
    • 1-inch piece fresh ginger, peeled & minced
    • 1 tsp curry powder
    • 6 cups vegetable broth
    • 6–8 oz. ramen noodles (I used gluten-free brown rice ramen)
    • 14-ounce can full-fat coconut milk
    • Salt & pepper to taste
    • Juice of ½ lime






        1. Prepare the tofu: Preheat the oven to 375° F and line a baking sheet with parchment paper. Press most of the water out of the tofu then cut into small cubes. In a bowl, toss gently with the cornstarch until coated. Drizzle with oil and soy sauce then transfer to the baking sheet and bake until golden and crispy, about 30-40 minutes. Toss with a little bit of hoisin sauce to finish.

        2. While the tofu bakes, prepare the veggies / garlic / ginger.

        3. Heat 1 tbsp oil in a large, deep pot over medium heat. Saute the bok choy for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.

        4. Add the broth and bring to a simmer. Add the ramen noodles and simmer until cooked (about 3-5 minutes). Add coconut milk. Season with salt, pepper and lime juice.

        5. In another pan or cast-iron skillet, heat 1 tbsp coconut oil and 1-2 tsp butter. Add the mushrooms and let cook on medium heat, undisturbed, for about 4-5 minutes. Flip the mushrooms over and cook for a few more minutes, undisturbed. Season with salt and pepper.

        6. Serve ramen in bowls and top with the tofu and mushrooms. Garnish with Bok Choy microgreens, cilantro, green onions and sriracha if desired.
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