If you loved the my roasted butternut squash soup, this Thai Squash Ramen ✨ is the perfect way to take that same purée into a completely new direction. This recipe combines roasted butternut squash with red Thai curry paste, creamy coconut milk, and a generous amount of fresh basil to create a broth that’s rich, aromatic, and full of depth.
WATCH HOW TO MAKE THAI SQUASH RAMEN:
Topped with crispy breaded tofu and your favorite vegetables, this bowl is warm, wholesome, and incredibly satisfying, making it ideal for cozy weeknight dinners or weekend comfort meals. The best part is how customizable it is – you can add broccoli, corn, asparagus, mushrooms, bok choy, or whatever vegetables you have on hand.
This vegetarian Thai-style ramen is easy to make, naturally comforting, and a beautiful way to use squash in a savory, globally-inspired dish. With simple pantry ingredients and bold flavors, it’s a recipe you’ll come back to all season long.
If you like this, please try my other recipes:
- Fiery Peanut Satay Noodles
- Cilantro Chili Lime Noodles
- Vegan Mushroom Miso Ramen
- Vegetarian Japchae – Korean Stir Fried Glass Noodles
A cozy, creamy Thai-inspired ramen made with roasted butternut squash purée, aromatic Thai curry paste, and crisp breaded tofu. Comforting, flavorful, and perfect for weeknights.
- 1 to 1½ cups roasted squash purée , see my Roasted Butternut Squash Soup recipe
- 2½ tbsp thai red curry paste
- 1-2 tbsp coconut milk , for sautéing
- 1 inch ginger , finely minced or ginger paste
- 2-3 cloves garlic , finely minced or garlic paste
- 1 can coconut milk , approx 13.5 oz
- 2 can water , use the same can to measure so it's double the coconut milk
- salt , to taste
- 1 tbsp palm sugar , or use jaggery, to taste
- 1 - 1½ tbsp soy sauce
- 2 tbsp lemon juice , adjust to taste
- 10-12 basil leaves , torn
- 1 block extra firm tofu , pressed, approx. 16 oz
- 1/2 to 3/4 cups panko breadcrumbs
- 1-2 tsp soy sauce
- salt , to taste
- sesame seeds , optional
- oil , for frying
- noodles , any thin noodles will work
- broccoli , lightly steamed
- asparagus , lightly steamed
- sweet corn kernels
- red chilies , sliced
- fried garlic
- fried onions
- fried ginger , optional
- sesame seeds
- lemon wedges
- chili oil
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In a pan, add a little coconut milk. Then a Thai red curry paste, minced ginger, and minced garlic. Sauté until everything turns fragrant.
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Mix in the roasted squash purée - see my Roasted Butternut Squash Soup recipe for making the puree.
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Cook for a few minutes till it all comes together nicely.
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Pour in the full can of coconut milk, and add 2 cans of water (i.e. double the coconut milk quantity)
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Season with salt, palm sugar or jaggery, soy sauce, and lemon juice, and mix in torn basil leaves.
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Simmer until creamy and well combined.
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Cut the tofu into strips or cubes. Season with soy sauce and a little salt. Coat in breadcrumbs (add sesame seeds if you like). Pan-fry until golden and crispy.
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Cook ramen noodles according to package directions.
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Add noodles to each bowl and pout the hot Thai squash ramen broth over them.
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Top with crispy breaded tofu, all the vegetables and chilies. Finish with sesame seeds, fried garlic, fried onions, and a lemon wedge.
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Drizzle some chili oil on top and your Thai Squash Ramen is ready!
Recipe Video
- Any vegetables work here, customize with what’s in your fridge.
- Tofu can also be air-fried.
- Adjust heat level by increasing curry paste or adding red chilies.
- Add more water if you prefer a thinner broth.
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DID YOU MAKE THIS RECIPE?
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What can I replace butternut squash with please
Hi Khushboo, you can use pumpkin instead of butternut squash in this recipe. Even tomato or corn soups can be used with this recipe.