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Vegan Thai Red Curry Ramen

Easy Vegan Thai Red Curry Ramen

Vegan Thai Red Curry Ramen is a warming, creamy, and flavor-packed fusion dish that brings together Thai red curry and classic ramen comfort. Featuring coconut milk, aromatic spices, fresh vegetables, and your choice of plant-based protein, this meal comes together in just 35 minutes and offers a customizable, restaurant-quality bowl you can enjoy at home.
It's ideal for weeknights, meal prep, and anyone craving a cozy, vibrant, plant-based dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian, Thai
Servings 4 Servings
Calories 510 kcal

Ingredients
  

Broth

  • 1 tablespoon oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons Thai red curry paste vegan
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup optional, for balance
  • 1 tablespoon lime juice

Vegetables

  • 1 cup mushrooms sliced
  • 1 red bell pepper thinly sliced
  • 2 cups baby bok choy halved
  • 1 cup shredded carrots

Noodles & Protein

  • 10 ounces ramen noodles fresh or dried, vegan
  • 14 ounces tofu, pressed and cubed (crispy or soft depending on preference)

Toppings (Optional)

  • ¼ cup cilantro chopped
  • ¼ cup green onions sliced
  • 1 tablespoon sesame seeds or crushed peanuts
  • Chili crisp or chili oil to taste
  • Lime wedges
  • Thai basil

Instructions
 

Prepare the Aromatics

  • Heat oil in a large pot over medium heat. Add garlic and ginger. Sauté for 1–2 minutes until fragrant.

Bloom the Curry Paste

  • Stir in the red curry paste. Cook for 1 minute to deepen the flavor.

Build the Broth

  • Pour in the coconut milk and vegetable broth. Whisk until smooth. Add soy sauce and optional maple syrup. Bring to a gentle simmer.

Cook the Vegetables

  • Add mushrooms and bell peppers to the simmering broth. Cook for 4–5 minutes. Add bok choy and carrots, cooking for another 2–3 minutes until tender.

Prepare the Noodles

  • Cook ramen noodles separately according to package instructions. Drain and set aside.

Add Tofu

  • Stir in cubed tofu (crispy or soft). Allow to warm through for 1–2 minutes.

Final Adjustments

  • Add lime juice. Taste and adjust seasoning: more soy sauce for saltiness, lime for brightness, curry paste for heat, or coconut milk for creaminess.

Assemble the Bowls

  • Divide noodles into bowls. Ladle the hot curry broth and vegetables over them.

Add Toppings

  • Garnish with cilantro, green onions, sesame seeds or peanuts, herbs, chili oil, and lime wedges.
Keyword Vegan Thai Red Curry Ramen