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Vegan Thai Red Curry Ramen

A comforting and vibrant vegan ramen dish featuring spicy red curry paste, creamy coconut milk, and fresh vegetables, perfect for a chilly evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course, Soup
Cuisine Asian, Thai, Vegan
Servings 4 servings
Calories 400 kcal

Ingredients
  

Aromatics

  • 1 tablespoon vegetable oil To enhance the flavors of the aromatics.
  • 1 medium onion, diced Adds a sweet and savory base to the broth.
  • 2 cloves garlic, minced For fragrance and flavor.
  • 1 tablespoon ginger, minced Introduces warmth and spice.

Main Ingredients

  • 2 tablespoons red curry paste The star of the show—adds signature kick!
  • 1 can (14 oz) coconut milk Provides rich, creamy texture.
  • 4 cups vegetable broth The heart of any good soup.
  • 2 tablespoons soy sauce Adds umami flavor.
  • 1 tablespoon lime juice Brightens up the dish.
  • 4 ounces ramen noodles The perfect vehicle for the curry broth.
  • 1 cup vibrant vegetables (e.g., bell peppers, carrots, spinach) Customize as per preference.
  • 1 block firm tofu, pressed and cubed For protein and texture.
  • to taste Fresh cilantro for garnish Adds a fresh element.
  • to serve Lime wedges Enhances flavors when squeezed.

Instructions
 

Preparation

  • In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent—about 5 minutes.
  • Stir in the garlic and ginger, and let it cook for another minute until fragrant.

Cooking the Broth

  • Add the red curry paste, stirring to coat the aromatics. Pour in the coconut milk and vegetable broth, then simmer for about 5–10 minutes.
  • Add the soy sauce and lime juice, taste and adjust the seasoning.

Cooking the Noodles

  • Prepare the ramen noodles according to the package instructions in a separate pot. Drain and set aside.
  • Avoid overcooking, as the noodles will soften further in the broth.

Frying Tofu

  • In a separate pan, fry the tofu cubes until golden and crispy on all sides (about 5–7 minutes).

Finishing Touches

  • Toss in the vibrant vegetables into the curry broth and cook for another 3–5 minutes until tender yet crisp.
  • Divide the cooked noodles into bowls, ladle the curry broth and vegetables over the top, and finish with the crispy tofu.

Serving

  • Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

For meal prep, cook the broth and vegetables in advance, and store. Cook ramen noodles fresh to avoid sogginess. The broth can be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 18gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 5g
Keyword Thai Curry, Vegan Ramen, Vegan Thai Red Curry Ramen
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