Delicious Easy Vegan Thai Red Curry Ramen

This fusion dish is a fantastic weeknight meal, combining the creamy richness of Thai red curry with the comforting experience of ramen. It features a vibrant, plant-based broth and is easy to customize with your favorite vegetables and protein.

Table of Contents

• Ingredients for Vegan Thai Red Curry Ramen
• Simple Step-by-Step Instructions
• Meal Prep & Freezing Tips
• FAQs (Frequently Asked Questions)
• Conclusion

Davis Janet

Vegan Thai Red Curry Ramen

This fusion dish is a fantastic weeknight meal, combining the creamy richness of Thai red curry with the comforting experience of ramen. It features a vibrant, plant-based broth and is easy to customize with your favorite vegetables and protein.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Dish, Noodles, Soup

Cuisine: Fusion, Japanese, Thai

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp Oil (Broth Base)
• 4 cloves Garlic, minced (Broth Base)
• 1 tbsp Fresh ginger, grated (Broth Base)
• 3 tbsp Thai red curry paste (vegan) (Broth Base)
• 1 can (13.5 oz) Full-fat coconut milk (Broth Base)
• 4 cups Vegetable broth (Broth Base)
• 1 tbsp Soy sauce or tamari (Use tamari for gluten-free) (Broth Base)
• 1 tsp Maple syrup (optional, for flavor balance) (Broth Base)
• 1 tbsp Lime juice (Broth Base)
• 1 cup Mushrooms, sliced (Vegetables & Protein)
• 1 Red bell pepper, thinly sliced (Vegetables & Protein)
• 2 cups Baby bok choy, halved (Vegetables & Protein)
• 1 cup Shredded carrots (Vegetables & Protein)
• 14 oz Tofu, pressed and cubed (Vegetables & Protein)
• 10 oz Ramen noodles (fresh or dried, vegan) (Noodles)
• 0.25 cup Cilantro, chopped (Toppings)
• 0.25 cup Green onions, sliced (Toppings)
• 1 tbsp Sesame seeds or crushed peanuts (Toppings)
• Chili crisp or chili oil (To taste) (Toppings)
• Lime wedges, Thai basil (Toppings)

Equipment

• large pot for the broth
• separate pot for cooking noodles

Method

 

1. Heat the oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté gently for 1–2 minutes until you can smell the wonderful aroma.
2. Stir the vegan Thai red curry paste into the aromatics. Cook for 1 minute, stirring constantly. This step deepens the spice flavor significantly.
3. Pour in the coconut milk and vegetable broth. Whisk the mixture until it is perfectly smooth. Add the soy sauce and the optional maple syrup, then bring the broth to a gentle simmer.
4. Add the mushrooms and bell peppers to the simmering broth and let them cook for 4–5 minutes. Then, add the bok choy and shredded carrots, cooking for another 2–3 minutes until they are tender-crisp.
5. Cook the ramen noodles separately according to their package instructions. Drain them well and set them aside (toss with a tiny bit of oil to keep them from sticking).
6. Stir in the cubed tofu and allow it to warm through for 1–2 minutes. Stir in the lime juice. Taste and adjust: add more soy sauce for saltiness, lime for brightness, or curry paste for extra heat.
7. Divide the cooked noodles evenly into individual serving bowls. Ladle the hot curry broth, vegetables, and tofu over the noodles.
8. Garnish generously with fresh cilantro, green onions, peanuts or sesame seeds, chili oil, and a lime wedge before serving.

Notes

The key to a deep flavor is blooming the vegan Thai red curry paste in oil first. Use full-fat coconut milk for the creamiest broth. If meal prepping, store the noodles and broth separately to prevent the noodles from becoming soggy. When reheating, do so gently over low heat to prevent the coconut milk from separating.

Ingredients for Vegan Thai Red Curry Ramen

This flavorful recipe serves 4 people:

• Broth Base
  • Oil: 1 tbsp
  • Garlic, minced: 4 cloves
  • Fresh ginger, grated: 1 tbsp
  • Thai red curry paste (vegan): 3 tbsp (Adjust to desired heat level)
  • Full-fat coconut milk: 1 can (13.5 oz) (Use full-fat for the best creaminess)
  • Vegetable broth: 4 cups
  • Soy sauce or tamari: 1 tbsp (Use tamari for gluten-free)
  • Maple syrup (optional): 1 tsp (For flavor balance)
  • Lime juice: 1 tbsp
• Vegetables & Protein
  • Mushrooms, sliced: 1 cup
  • Red bell pepper, thinly sliced: 1
  • Baby bok choy, halved: 2 cups
  • Shredded carrots: 1 cup
  • Tofu, pressed and cubed: 14 oz (Crispy or soft, based on your preference)
• Noodles
  • Ramen noodles (fresh or dried, vegan): 10 oz
• Toppings (Optional)
  • Cilantro, chopped: 1/4 cup
  • Green onions, sliced: 1/4 cup
  • Sesame seeds or crushed peanuts: 1 tbsp
  • Chili crisp or chili oil: To taste
  • Lime wedges, Thai basil

Simple Step-by-Step Instructions

Step 1: Prepare Aromatics

Heat the oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté gently for 1–2 minutes until you can smell the wonderful aroma.

Step 2: Bloom the Curry Paste

Stir the vegan Thai red curry paste into the aromatics. Cook for 1 minute, stirring constantly. This step deepens the spice flavor significantly.

Step 3: Build the Broth

Pour in the coconut milk and vegetable broth. Whisk the mixture until it is perfectly smooth. Add the soy sauce and the optional maple syrup, then bring the broth to a gentle simmer.

Step 4: Cook Vegetables

Add the mushrooms and bell peppers to the simmering broth and let them cook for 4–5 minutes. Then, add the bok choy and shredded carrots, cooking for another 2–3 minutes until they are tender-crisp.

Step 5: Prepare Noodles

Cook the ramen noodles separately according to their package instructions. Drain them well and set them aside (toss with a tiny bit of oil to keep them from sticking).

Step 6: Add Tofu & Adjust Flavor

Stir in the cubed tofu and allow it to warm through for 1–2 minutes. Stir in the lime juice. Now is the time to taste and adjust: add more soy sauce for saltiness, lime for brightness, or curry paste for extra heat.

Step 7: Assemble the Bowls

Divide the cooked noodles evenly into individual serving bowls. Ladle the hot curry broth, vegetables, and tofu over the noodles.

Step 8: Add Toppings

Garnish generously with fresh cilantro, green onions, peanuts or sesame seeds, chili oil, and a lime wedge before serving.

Meal Prep & Freezing Tips

• Meal Prep: If you are preparing this ahead, keep the broth and the noodles stored in separate containers. This prevents the noodles from getting too soft or soggy.
• Freezing: The broth base freezes very well for up to 2 months. Do not freeze the noodles or the broth if the noodles have already been added.
• Reheating: Reheat the broth gently on the stovetop over low heat to prevent the coconut milk from separating.

FAQs (Frequently Asked Questions)

Is Thai red curry paste always vegan?

No, it often contains shrimp paste. Make sure the package explicitly states it is “vegan” or “vegetarian” if you are avoiding animal products.

Can I use a low-fat coconut milk?

You can, but using full-fat coconut milk is highly recommended as it provides the richest, creamiest texture and the best depth of flavor.

What is the best way to get crispy tofu for this dish?

To get crispy tofu, toss the cubed tofu with a little cornstarch and pan-fry it in a separate skillet until all sides are golden and crisp before adding it to the broth.

Conclusion

This Delicious Easy Vegan Thai Red Curry Ramen is a delightful, comforting noodle soup that is simple to prepare and offers a lovely blend of traditional Thai spices and satisfying ramen texture.