Why You’ll Love Easy Vegan Thai Red Curry Ramen Recipe

This recipe combines the warmth of ramen with the bold, aromatic spices of Thai curry. Here’s why it will become a staple in your kitchen:

Easy to make in under 40 minutes
Vegan and dairy-free, with gluten-free options
Creamy, spicy, and deeply flavorful
Great for meal prep or casual weeknight dinners
Customizable with your favorite vegetables and toppings
A satisfying one-bowl meal that’s both comforting and exciting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Broth

1 tablespoon oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons vegan Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth
1 tablespoon soy sauce or tamari
1 teaspoon maple syrup (optional)
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 vegan ramen noodles (fresh or dried)
14 ounces tofu, pressed and cubed

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 leaves

Directions

Heat oil in a large pot over medium heat. Add minced garlic and grated ginger, sauté for 1–2 minutes until fragrant.
Stir in red curry paste and cook for 1 minute to enhance the flavor.
Pour in coconut milk and vegetable broth. Whisk until the broth is smooth. Add soy sauce and maple syrup if using. Bring to a simmer.
Add mushrooms and bell peppers. Simmer for 4–5 minutes. Add bok choy and shredded carrots. Cook for 2–3 more minutes until vegetables are tender.
Cook ramen noodles according to package instructions. Drain and set aside.
Add cubed tofu to the broth and heat through for 1–2 minutes.
Stir in lime juice and adjust seasoning with more soy sauce or curry paste as needed.
To serve, divide noodles into bowls and ladle hot curry broth and vegetables over them.
Top with your choice of garnishes such as cilantro, green onions, sesame seeds, chili oil, or lime wedges.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Gluten-free version: Use gluten-free ramen or rice noodles and tamari instead of soy sauce.
Extra protein: Add tempeh, edamame, or chickpeas.
Mild version: Use less curry paste and omit chili oil or chili flakes.
Different vegetables: Swap in snap peas, zucchini, broccoli, or kale.
Noodle substitutes: Try udon, soba, or even rice vermicelli.

Storage/Reheating

Store noodles and broth separately to avoid sogginess.
Keep in airtight containers in the refrigerator for up to 4 days.
Reheat the broth on the stovetop or microwave until hot, then add noodles.
If freezing, store only the broth; add fresh noodles after reheating.

FAQs

Can I make this dish ahead of time?

Yes. Prepare the broth and vegetables in advance, store separately from the noodles, and combine when ready to serve.

What brand of red curry paste should I use?

Use a vegan-friendly red curry paste. Always check the label to ensure it’s free from fish sauce or shrimp paste.

How spicy is this recipe?

It has a medium heat level. You can reduce or increase the spice by adjusting the amount of curry paste and chili oil.

Can I use canned vegetables instead of fresh?

Fresh vegetables are recommended for texture and flavor, but canned ones can be used in a pinch. Be sure to drain and rinse them.

Is this dish freezer-friendly?

The broth freezes well for up to 2 months. Do not freeze with noodles, as they may become mushy.

What’s the best tofu for this recipe?

Firm or extra-firm tofu works best. Press it before cooking to remove excess moisture for better texture.

Can I use light coconut milk?

Yes, but the broth will be less creamy and slightly thinner. Full-fat coconut milk is preferred for richness.

Can I substitute the curry paste with powder?

Thai red curry paste has a unique flavor. While curry powder can be used, it won’t offer the same depth.

How can I make this recipe nut-free?

Avoid peanut or sesame toppings and ensure the curry paste is nut-free.

What other toppings work well?

Try crispy shallots, bean sprouts, shredded nori, or a drizzle of toasted sesame oil.

Conclusion

Vegan Thai Red Curry Ramen is the ultimate bowl of comfort with bold, satisfying flavors. It’s easy to make, adaptable to your preferences, and perfect for any season. Whether you’re looking for a plant-based weeknight dinner or something cozy to warm up with, this dish delivers a rich, spicy, and nourishing experience that you’ll want to make again and again.