What's For Dinner: Coconut Curry Ramen Noodle Soup

This coconut curry ramen noodle soup is simple to make but complex in flavor. 

When I run out of ideas for dinner my go-to is ramen noodle soup. This ramen noodle soup recipe has been in heavy rotation lately, but last night I was looking for a new flavor profile to try.

I had a hankering for coconut curry (you know, as one does), so I riffed off my original recipe by switching out the savory flavor of miso with coconut milk and red curry paste. The addition of fresh lime juice, soy sauce, and fish sauce rounded out this soup's sweet and sour flavor.

There's something about this soup's bright orange color that just makes me happy. Is that weird? Quite possibly. But even better than this soup's fun color is its super-tasty flavor. And the best part is this soup comes together in less than 30 minutes. And it would be even quicker if you already had baked tofu cubes on hand. Oh, I am so looking forward to leftovers for lunch this afternoon!

Coconut Curry Ramen Noodle Soup (printer-friendly version)
makes 4-6 servings

1 tablespoon olive oil (or coconut, vegetable, or sesame oil)
 tablespoon red curry paste
1 teaspoon garam masala
1/2 teaspoon ground ginger
small bunch (3-5) green onions, chopped (reserve the chopped greens)
1 medium garlic clove, pressed
4 cups low-sodium vegetable broth
1 15-ounce can light coconut milk
2 tablespoons brown sugar
juice from half a lime
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 cup sliced mushrooms (I used a mixture of shiitake and cremini mushrooms)
pinch red pepper flakes
salt and pepper, to taste
1 14-ounce package extra-firm tofu, drained, pressed, and cut into cubes
2 tablespoons hoisin sauce
2 packages (2 bricks) ramen noodles

1. Heat the oil in a stock pot over medium heat. Add the red curry paste, ground ginger, and garam masala. Cook while stirring until fragrant, about one minute. Add the green onions and sauté until softened, about 3 minutes. Stir in the garlic and sauté until fragrant, 30 seconds.
2. Add the vegetable broth, coconut milk, and brown sugar, lime juice, soy sauce, and fish sauce and whisk to combine. Stir in the sliced mushrooms and a pinch of red pepper flakes. Bring to a boil and then reduce to low and simmer uncovered.
3. While the soup is simmering, prepare the tofu. Spray a large non-stick pan with olive oil spray and heat over medium heat. Add the tofu and lightly fry on all sides until golden brown. Remove the pan from the heat and add in the hoisin sauce. Gently stir to evenly coat the tofu in the sauce.
4. Increase the heat under the soup to medium high and bring to a rolling boil. Add the ramen noodles and cook until tender, 4-5 minutes. Season to taste with salt and pepper.
5. Spoon the soup into individual serving bowls. Add the tofu and garnish with the remaining scallion greens.