Go Back
–+ servings

Vegan Thai Red Curry Ramen

A quick and comforting dish that transforms simple ramen noodles into a flavorful meal with coconut milk, red curry paste, and vibrant vegetables, all in just 30 minutes.
No ratings yet
Rate this Recipe Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Thai, Vegan
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Broth

  • 4 cups vegetable broth provides a hearty base
  • 14 oz coconut milk adds creaminess
  • 2 tablespoons red curry paste for flavor
  • 1 tablespoon soy sauce adds umami
  • 1 tablespoon lime juice adds tanginess

Main Ingredients

  • 200 g ramen noodles can use whole grain as an alternative
  • 1 cup mixed vegetables such as bell peppers, carrots, snap peas
  • 1 block firm tofu cubed and crispy for texture
  • 2 tablespoons vegetable oil for frying tofu
  • Fresh cilantro for garnish
  • Sliced green onions for garnish
  • Lime wedges for serving

Instructions
 

Preparation

  • In a large pot, heat the vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.

Making the Broth

  • In the same pot, combine the vegetable broth, coconut milk, red curry paste, soy sauce, and lime juice. Bring to a simmer.

Cooking Noodles & Vegetables

  • Add ramen noodles and mixed vegetables to the simmering broth. Cook according to package directions.

Finishing Touches

  • Once the noodles are cooked, stir in the crispy tofu. Serve in bowls, garnished with cilantro, green onions, and lime wedges.

Notes

For an extra kick, add a dash of sriracha before serving. Leftover veggies can be used for added flavor.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
Keyword Comfort Food, Healthy Meal, Quick Dinner, Thai Curry, Vegan Ramen
Tried this recipe?Let us know how it was!