Description
This Easy Vegan Thai Red Curry Ramen is a flavorful, plant-based noodle soup that combines creamy coconut milk, spicy red curry paste, and fresh vegetables. Perfect for weeknight dinners, it’s hearty, easy to make, and customizable. Great for fans of Thai food and ramen, and ideal for anyone seeking a delicious vegan comfort meal.
Ingredients
1 tablespoon oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons red curry paste
1 can (13.5 oz) full-fat coconut milk
2 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon maple syrup
6 ounces ramen noodles
1 cup sliced bell peppers
1 cup sliced mushrooms
1 cup baby spinach
1 medium carrot, julienned
1 tablespoon lime juice
¼ cup chopped cilantro or Thai basil (for garnish)
Instructions
1. Heat oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
2. Stir in red curry paste and cook for another minute to release the flavors.
3. Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Stir and bring to a simmer.
4. Add bell peppers, mushrooms, carrots, and simmer for 5–7 minutes until veggies are tender.
5. Cook ramen noodles according to package instructions in a separate pot, drain, and set aside.
6. Stir spinach into the soup just until wilted.
7. Turn off heat and stir in lime juice. Adjust seasoning if needed.
8. Divide noodles into bowls and ladle the curry broth and vegetables over them.
9. Top with fresh cilantro or Thai basil. Serve hot.
Notes
Use gluten-free ramen and tamari for a gluten-free version.
Add tofu or edamame for extra protein.
Adjust red curry paste for your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 730mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg