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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
Cook Time 15 minutes
Total Time 30 minutes
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.