Thai Coconut Chickpea Curry Ramen
Creamy & silky thai style coconut milk broth with thick chewy ramen noodles, topped with spiced crispy chickpeas - the perfect meal!
Servings: 1
Ingredients
- 1 pack instant ramen noodles
- 100 firm tofu
- 1/4 cup chopped zucchini
- 1 tbsp olive oil
- 1/4 tsp turmeric
- 2 tsp thai red curry paste (heaping)
- 1 cup coconut milk
- 1 cup water / veggie broth
- 2 tsp lime juice
- salt (if needed)
Toppings
- crispy roasted chickpeas (recipe linked above)
- squeeze of lime
- chopped coriander
Instructions
- Roast chickpeas in oven following my recipe (details above).
- Cook instant noodles according to package instructions. Drain and rinse with cold water. Keep the excess starchy noodle water.
- In some olive oil, saute firm tofu until crispy. Add zucchini and wait for it to be cooked.
- Add turmeric and saute for a few minutes.
- Add red curry paste, coconut milk and stir until combined. Add lime juice.
- Add ramen noodles to a bowl, add in your thai curry coconut mixture. Heat up 1 cup of veggie broth combined with the excess noodle water. Pour over noodles.
- Top with crispy chickpeas, chopped coriander and a squeeze of lime.