Creamy Ramen with Tofu Crumbs

Ingredients

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For the soup

• 250 g ramen noodles (cooked according to the package, then set aside)
• 1 can (400 ml) coconut milk
• 400 ml vegetable broth
• 2 tbsp Yum Phrik crispy chili oil (plus more for drizzling)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp coconut sugar

For the tofu crumbs

• 2 tbsp Yum Phrik crispy chili oil
• 1 block tofu
• 1 tbsp soy sauce

For the garnish

• 3 spring onions, sliced
• 1 red chili, thinly sliced (optional)
• Fresh basil or coriander leaves

Method

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1. Heat 2 tbsp of Yum Phrik in a pan over medium heat.
2. Add the crumbled tofu and stir-fry for 2-3 minutes.
3. Pour in the soy sauce and mix well. Cook for another 2 minutes, then set aside.
4. In a separate pot, pour in the coconut milk and bring to a gentle simmer.
5. Stir in the Yum Phrik, lime juice, coconut sugar and soy sauce.
6. Pour in the vegetable broth and stir well. Let simmer for 2 minutes.
7. Divide the cooked ramen into serving bowls.
8. Pour the creamy broth over the noodles.
9. Top with tofu crumbs, spring onions and sliced red chili.
10. Drizzle with extra Yum Phrik for added texture, heat and flavour.