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Easy Vegan Thai Red Curry Ramen Noodles

A delightful bowl of ramen noodles in a rich, fragrant red curry broth, perfect for chilly nights and cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodle Ingredients
  • 2 packages Key Ramen Noodles Any brand of ramen noodles will work.
Broth Ingredients
  • 1 can Coconut Milk (about 13.5 oz) Use full-fat for a creamier texture.
  • 2 tablespoons Red Curry Paste Adjust according to your spice preference.
  • 2 cups Vegetable Broth Low-sodium is preferred.
  • 1 tablespoon Soy Sauce Use tamari for a gluten-free version.
Vegetable Ingredients
  • 1 cup Mixed Vegetables (bell peppers, carrots, and broccoli) Feel free to substitute with seasonal vegetables.
Garnish Ingredients
  • Fresh Basil For garnish.
  • Lime Wedges For serving.

Method
 

Cook the Ramen Noodles
  1. Begin by boiling a pot of water. Once boiling, add the ramen noodles and cook according to the package instructions (usually 3-4 minutes). Drain and set them aside.
Prepare the Broth
  1. In a large pot, warm a splash of vegetable broth over medium heat. Stir in the red curry paste, mixing it until it’s thoroughly combined.
Add Coconut Milk and Broth
  1. Pour in the coconut milk and remaining vegetable broth. Stir to blend everything well, letting it simmer for about 5 minutes.
Incorporate the Vegetables
  1. Toss in your mixed vegetables and a splash of soy sauce. Allow the mixture to simmer until the veggies are tender yet crisp, which should take about 3-5 minutes.
Combine with Noodles
  1. Add the cooked ramen noodles to the pot, stirring gently so that they absorb the heavenly curry broth.
Serve
  1. Ladle into bowls and garnish with fresh basil leaves. Squeeze some lime on top for a delightful zing!

Notes

For optimal results, avoid boiling the broth vigorously after adding the coconut milk to maintain a velvety texture. Store leftovers in an airtight container for up to 3 days, or freeze for 1-2 months. Reheat gently with a splash of broth or water.