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Easy Vegan Thai Red Curry Ramen

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A bold and comforting vegan Thai red curry ramen with creamy coconut broth, tender noodles, and vibrant vegetables for a cozy, flavor-packed bowl.

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

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion and cook until soft, about 3–4 minutes.
  3. Stir in garlic and ginger and cook until fragrant.
  4. Add Thai red curry paste and cook for 1 minute to release flavor.
  5. Pour in coconut milk and vegetable broth, stirring until smooth.
  6. Add soy sauce, lime juice, and brown sugar and bring to a gentle simmer.
  7. Add bell pepper, carrots, and mushrooms and cook until tender but still vibrant.
  8. Cook ramen noodles according to package directions, either directly in the broth or separately.
  9. Stir in baby spinach and let wilt.
  10. Ladle into bowls and top with green onions and fresh cilantro before serving.

Notes

  • Add tofu or edamame for extra protein.
  • Adjust curry paste to control spice level.
  • Use gluten-free noodles and tamari for a gluten-free option.
  • Store broth and noodles separately to prevent sogginess.

Nutrition

Find it online: https://recipesbyliza.com/easy-vegan-thai-red-curry-ramen/