This post may contain affiliate links.Please read our disclosure policy.I’ve officially lost count of how many brothy bowls we eat around here, and this Creamy Coconut Ramen is my newest brothy obsession! It’s the same red curry coconut broth and crispy tofu “mince”meat” from my broth bowls, just with ramen noodles instead of rice.

BONUS: it’s on the table in about 30 minutes! Love a good ramen recipe? You need to try our Peanut Miso Ramen as well as our Simple Homemade Ramen and our Easy Vegan Ramen! Why you’ll love this creamy ramen recipe! My original Vegetarian version of the viral broth bowls was such a hit that I figured I would make another version of it using ramen noodles instead of rice.Truthfully, I think I prefer this version even better.The noodles just suit the dish better (although the rice is really good in this too!).

Why you’ll love this: About 18g of protein per bowl thanks to the super firm tofu “mince”meat” that eats just like ground beef! Everything cooks at the same time – broth, tofu, and noodles all happen at once (different pans but still!), so dinner is done in just 30 minutes! Delicious curry flavor with just pantry staples like coconut milk, peanut butter, and red curry paste, no special ingredients needed.Way better than the packet – a rich, creamy curry broth for not much more effort than instant ramen Ingredients needed The ingredients for this recipe are listed ful

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