Name: Easy Vegan Thai Red Curry Ramen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 8 oz ramen noodles (discard seasoning packet); 1 tbsp olive oil or sesame oil; 1 small onion, sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp Thai red curry paste (check for vegan); 1 (13.5 oz) can full-fat coconut milk; 3 cups vegetable broth; 2 tbsp soy sauce or tamari; 1 tbsp fresh lime juice; 1 tsp brown sugar; 1 bell pepper, sliced; 1 cup carrots, thinly sliced; 1 cup mushrooms, sliced; 2 cups baby spinach; 0.25 cup sliced green onions; 0.25 cup fresh cilantro, chopped

I love making Easy Vegan Thai Red Curry Ramen when I want something bold, comforting, and packed with flavor. It combines creamy coconut curry broth with tender noodles and vibrant vegetables, creating a cozy bowl that feels both indulgent and nourishing.

Why You’ll Love This Recipe

I like this recipe because it comes together quickly and delivers big flavor with minimal effort. The red curry paste brings warmth and depth, the coconut milk makes the broth rich and silky, and the vegetables add freshness and texture. I also enjoy how easy it is to adjust the spice level and customize the toppings. Easy Vegan Thai Red Curry Ramen

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ramen noodles
olive oil or sesame oil
onion
garlic
fresh ginger
Thai red curry paste
coconut milk
vegetable broth
soy sauce or tamari
lime juice
brown sugar

bell pepper
carrots
mushrooms
baby spinach
green onions
fresh cilantro

Directions

I start by heating oil in a large pot over medium heat. I add the onion and cook until soft, then stir in the garlic and ginger until fragrant.

I add the Thai red curry paste and cook it briefly to release its flavor. I pour in the coconut milk and vegetable broth, stirring until smooth. I add soy sauce, lime juice, and a small amount of brown sugar to balance the flavors.

I bring the broth to a gentle simmer and add the bell pepper, carrots, and mushrooms. I cook until the vegetables are tender but still vibrant.

I cook the ramen noodles according to package directions, either directly in the broth or separately. I stir in the spinach at the end so it wilts gently.

I ladle the ramen into bowls and top with green onions and fresh cilantro before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add tofu or edamame for extra protein. When I want more heat, I stir in chili paste or sliced fresh chilies. I also enjoy adding snap peas or bok choy for extra greens.

storage/reheating

I store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days. To reheat, I warm the broth on the stove and add the noodles just before serving to prevent them from getting too soft. Easy Vegan Thai Red Curry Ramen

FAQs

Is Thai red curry paste always vegan?

I check the label carefully, since some brands contain shrimp paste.

Can I make this gluten-free?

I use gluten-free ramen or rice noodles and tamari instead of regular soy sauce.

How spicy is this dish?

I find it moderately spicy, but I adjust the curry paste amount to control the heat.

Can I use light coconut milk?

I use light coconut milk for a lighter broth, though it will be slightly less creamy.

Can I meal prep this recipe?

I prepare the broth and vegetables in advance and cook the noodles fresh when ready to eat.

Conclusion

I keep Easy Vegan Thai Red Curry Ramen in my regular rotation because it’s vibrant, comforting, and full of flavor. Every time I make it, I enjoy how quickly it transforms simple ingredients into a deeply satisfying bowl.