What makes this ramen Vegan?

This ramen recipe is vegan because it uses plant-based ingredients like vegetable broth, coconut milk, and tofu or other vegan protein alternatives. No animal products are used in the broth or toppings.

How can I make this Thai red curry ramen spicier?

To increase the spice level, add more Thai red curry paste to the broth. You can also include a pinch of cayenne pepper or a few slices of fresh chili peppers. Adjust to your preferred level of heat.

Can I use different vegetables in this ramen?

Yes, you can customize the vegetable content. Popular options include bok choy, mushrooms, bell peppers, snow peas, and bean sprouts. Add vegetables that you enjoy and that complement the Thai flavor profile.

What kind of noodles are best for Vegan Thai Red Curry Ramen?

Ramen noodles are traditional, but rice noodles or even spaghetti can work if that's what you have on hand. Choose a noodle with a good texture that will hold the broth well.

Vegan Thai Red Curry Ramen: 5 Delicious, Easy Expert Secrets

Name: Vegan Thai Red Curry Ramen: The EASIEST 30-Minute Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Italian Fusion
Ingredients: 2 tablespoons coconut oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 2 tablespoons Thai red curry paste (vegan); 1 (13.5 oz) can full fat coconut milk; 4 cups vegetable broth; 1 tablespoon soy sauce (or tamari); 1 tablespoon lime juice; 1 teaspoon brown sugar (optional); Salt and pepper to taste; 8 ounces vegan ramen noodles; 1 cup sliced mushrooms (shiitake, oyster, or cremini); 1 red bell pepper, thinly sliced; 1 cup baby spinach; Fresh cilantro, chopped (optional); Green onions, sliced (optional); Sesame seeds (optional); Lime wedges (optional); Chili flakes (optional)

Description

A flavorful and easy vegan Thai Red Curry Ramen recipe that combines the comfort of ramen with the vibrant flavors of Thai red curry. Ready in under 30 minutes!

Ingredients

Scale

2 tablespoons coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
2 tablespoons Thai red curry paste (vegan)
1 (13.5 oz) can full fat coconut milk
4 cups vegetable broth
1 tablespoon soy sauce (or tamari)
1 tablespoon lime juice
1 teaspoon brown sugar (optional)
Salt and pepper to taste
8 ounces vegan ramen noodles
1 cup sliced mushrooms (shiitake, oyster, or cremini)
1 red bell pepper, thinly sliced
1 cup baby spinach
Fresh cilantro, chopped (optional)
Green onions, sliced (optional)
Sesame seeds (optional)
Lime wedges (optional)
Chili flakes (optional)

Instructions

1. Heat coconut oil in a pot over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger, cook for 1 minute.
2. Stir in Thai red curry paste, cook for 1 minute.
3. Pour in coconut milk and vegetable broth, simmer for 10 minutes.
4. Stir in soy sauce, lime juice, and brown sugar (if using). Season with salt and pepper.
5. Add mushrooms and bell pepper, cook for 5 minutes.
6. Add ramen noodles, cook according to package directions.
7. Stir in baby spinach during the last minute of cooking.
8. Ladle into bowls, garnish with cilantro, green onions, sesame seeds, lime wedges, and chili flakes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Cuisine: Thai-Italian Fusion

Nutrition

Calories: 350
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 15g
Carbohydrates: 40g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: vegan thai red curry ramen, vegan ramen noodles, thai curry noodle soup, plant based ramen, easy vegan dinner