Easy Vegan Thai Red Curry Ramen
This Easy Vegan Thai Red Curry Ramen is a bold, slurp-worthy bowl of comfort made with creamy coconut milk, fragrant red curry paste, tender noodles, and fresh veggies. It comes together fast, packs rich flavor with minimal effort, and makes the perfect cozy weeknight dinner. With simple plant-based ingredients and a restaurant-quality broth, this nourishing ramen is hearty, vibrant, and easily customizable with your favorite vegetables or protein additions.
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 –2 tablespoons Thai red curry paste check it’s vegan
- 1 can 13.5 oz coconut milk
- 2 cups vegetable broth
- 1 medium carrot thinly sliced
- 1 bell pepper thinly sliced
- 1 cup spinach or bok choy
- 2 packs ramen noodles discard seasoning
- 2 tablespoons soy sauce or tamari
- 1 teaspoon lime juice
- Optional toppings: tofu cubes cilantro, scallions
Instructions
1. Prepare aromatics
- Heat oil in a medium pot over medium heat. Add chopped onion. Cook until soft. Add garlic and ginger. Stir for 30 seconds until fragrant.
2. Cook the curry paste
- Add red curry paste to the pot. Stir constantly for one minute. This releases the flavor and aroma.
3. Add liquid
- Pour in coconut milk and vegetable broth. Stir to combine. Bring to a gentle simmer.
4. Add vegetables
- Add carrots and bell pepper. Cook for 5 minutes. The vegetables should stay slightly firm.
5. Add noodles
- Add ramen noodles directly to the pot. Cook according to package directions, usually 3–4 minutes. Stir occasionally so noodles don’t stick.
6. Season the broth
- Add soy sauce or tamari. Squeeze in lime juice. Taste and adjust seasoning. You can add more curry paste if you want heat.
7. Add greens
- Stir in spinach or bok choy. Cook for 1–2 minutes until wilted.
8. Serve
- Ladle into bowls. Top with tofu, cilantro, or scallions if desired. Serve immediately.
Video
Notes
📝 Notes
- Use firm tofu for best texture
- Swap vegetables seasonally for variety
- Adjust red curry paste for desired spiciness
- Coconut milk can be light or full-fat
- Gluten-free noodles can be used if needed
- Simmer gently to avoid curdling coconut milk
- Garnish with fresh herbs like cilantro or basil
- Store leftovers in an airtight container up to 3 days