Thai Green Ramen

Thai Green Ramen

This one came together when we were trying to mash up two of our absolute favourite things, Thai green curry and a big steaming bowl of ramen, and honestly it worked better than we ever expected. You get that creamy, fragrant coconut broth with all the lemongrass and chilli vibes, but then you've got noodles in there soaking it all up and crispy tofu on top doing its thing. It's the kind of bowl that warms you from the inside out, proper comfort food but with a bit of a kick. We keep coming back to this one on weeknights when we want something that feels special without being a massive faff. Make it tonight, you won't regret it.

Serves 2

Before You Start

  • Large saucepan or pot
  • Frying pan
  • Pot for noodles & vegetables
  • Slotted spoon
  • Ramen bowls

Ingredients

  • 1 pack The Spice Tailor Thai Green Curry kit
  • 1 block firm tofu
  • 3 tbsp cornflour
  • 2 portions of ramen noodles
  • Handful snap peas
  • Handful baby corn
  • 500ml stock
  • 1 lime
  • 25g nutritional yeast
  • Vegetable oil (for frying)
  • Fresh red chilli
  • Chilli oil
  • Fresh coriander or Thai basil

Method

1

Prepare ingredients

  • Tear the tofu into small bite-size chunks
  • Set aside
  • Finely slice the red chilli
2

Fry the tofu

  • Heat 2 tbsp of vegetable oil in a frying pan over medium-high heat. Once the oil is hot then add the tofu rips in a single layer and fry for about 2-3 minutes per side until golden brown and crispy all over
  • Add 1 tbsp of The Spice Tailor Curry base paste and toss to coat well, cooking for another minute or two
  • Remove the tofu from the pan and keep warm
3

Cook broth

  • In a separate large saucepan or pot, heat 1 tbsp of oil over medium heat
  • Add the whole spice pouch contents to the oil and fry for 30 seconds to release their flavour
  • Now add the remaining base paste and cook for 1 minute until fragrant
  • Pour in The Spice Tailor Thai Green Curry main sauce and the stock and bring to a simmer
  • Reduce the heat to low, stir in the nutritional yeast
  • Keep on a very low simmer while you cook the vegetables
4

Cook veggies + noodles

  • Bring a pot of salted water to the boil, add in the snap peas and corn and cook for 1-2 minutes until tender with a little bite
  • Remove with a slotted spoon reserving the boiling water
  • Cook the noodles in the reserved boiling water according to package instructions and drain well
5

Assemble

  • Divide the noodles, broth, tofu and veggies among ramen bowls
  • Garnish generously and enjoy!

Tips & Variations

  • Get your tofu crispy: Press the tofu for at least 15 minutes before you start if you have time. The drier it is going into the pan, the crispier it gets and that texture difference in the final bowl is massive.
  • Adjust the heat: If you're cooking for people who don't love spice, hold back on the red chilli or deseed it first. You can always add more at the table but you can't take it back out.
  • Noodle choice matters: We love this with ramen noodles obviously, but rice noodles or even soba work really well here too if that's what you've got in the cupboard. Ian's tried it with udon and that's a bit of a vibe as well.

Why This Works

The trick here is frying the tofu until it's genuinely crispy before tossing it in the curry paste, because that extra caramelisation on the outside means it holds its texture in the broth rather than going soft and sad. What really makes this sing is using a good quality Thai green curry base as the foundation of the broth so you get all those complex flavours without having to make a paste from scratch. Trust us on this one, it's a shortcut that actually tastes like you spent hours on it.