Thai Squash Ramen
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.
Ingredients
Ramen Broth:
- 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
Crispy Breaded Tofu:
- 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
Toppings:
- 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
Instructions
Make the Ramen Broth:
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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.
Make the Crispy Breaded Tofu:
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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.
Prepare the Noodles:
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Cook ramen noodles according to package directions.
Assemble:
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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
Recipe Notes
- 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.