Description
A rich and flavorful Vegan Thai Red Curry Ramen made with creamy coconut milk, red curry paste, ramen noodles, and fresh vegetables for a comforting, plant-based twist on a Thai favorite.
Ingredients
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 2 packs ramen noodles (discard seasoning)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- Optional: chili flakes or sriracha for heat
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
- Stir in the red curry paste, soy sauce, and maple syrup. Cook for another minute.
- Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.
- Add the sliced bell pepper and mushrooms. Simmer for about 5-7 minutes until vegetables are tender.
- Add the ramen noodles and cook according to package instructions, usually 3-4 minutes.
- Stir in the baby spinach and lime juice. Cook for 1 more minute until the spinach is wilted.
- Serve hot, garnished with cilantro, green onions, and optional chili flakes or sriracha.
Notes
- Use tamari instead of soy sauce to make this dish gluten-free.
- Add tofu or tempeh for extra protein.
- Adjust the spice level by adding more or less curry paste or chili flakes.
- Best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
