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Vegan Thai Red Curry Ramen Noodles

A creamy, coconut-infused ramen dish that balances spiciness and savory flavors, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles
  • 2 cups key Ramen noodles Can substitute with rice noodles or whole wheat pasta.
Coconut Broth
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 cup vegetable broth Ensure it is halal-certified.
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
Vegetables
  • 1 cup mixed vegetables (like bell peppers, carrots, and broccoli) Use vibrant vegetables for color and crunch.
Garnish
  • to taste Fresh cilantro For garnish.

Method
 

Cooking the Noodles
  1. In a pot of boiling water, add the Ramen noodles and cook them according to the package instructions until tender. Drain and set aside.
Preparing the Broth
  1. In a large saucepan, heat a drizzle of oil over medium heat. Add the red curry paste and sauté for about 1 minute until fragrant.
  2. Pour in the coconut milk and vegetable broth, stirring continuously to combine well. Bring the mixture to a gentle simmer.
Adding Vegetables
  1. Add the mixed vegetables to the broth. Cook for about 5-7 minutes or until the veggies are tender but still vibrant in color.
  2. Stir in soy sauce and lime juice for added flavor. Taste and adjust any seasoning as needed.
Final Steps
  1. Add the cooked Ramen noodles to the broth, stirring to coat them in the flavorful liquid. Let it simmer for another 2-3 minutes.
  2. Ladle the noodles and broth into bowls. Garnish with fresh cilantro and serve immediately.

Notes

You can refrigerate leftovers in an airtight container for up to 3 days. If freezing, store broth and noodles separately for best texture. Reheat with added water or broth to revive creaminess.