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Vegan Thai Red Curry Ramen

A creamy and flavorful fusion of Thai flavors with classic ramen noodles, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Broth
  • 2 servings Ramen noodles Cook according to package instructions.
  • 1 tablespoon Coconut oil For sautéing.
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Grated ginger
  • 2 tablespoons Thai red curry paste
  • 400 ml Coconut milk 1 can
  • 2 cups Vegetable broth
Vegetables and Garnish
  • 1 cup Mixed vegetables (bell peppers, carrots, snap peas)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Cooking the Noodles
  1. Bring a pot of water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.
Sautéing Aromatics
  1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Making the Broth
  1. Stir in the Thai red curry paste and cook for 1-2 minutes, allowing it to bloom its flavors.
  2. Pour in the coconut milk and vegetable broth. Stir to combine and bring to a simmer.
Adding Vegetables
  1. Toss in the mixed vegetables and simmer for another 5-7 minutes, or until they become tender yet crisp.
Combining with Noodles
  1. Add the cooked ramen noodles to the pot, stirring to coat them in the broth and heat through.
Serving
  1. Ladle the ramen into bowls, top with fresh cilantro, and serve with lime wedges on the side for an added burst of flavor.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month. Reheat on the stove, adding a splash of water or broth to restore creaminess. For added heat, consider using chili flakes or fresh chili.