This Vegan Thai Red Curry Ramen is a bowl of joy! With warm, spicy red curry and fresh veggies, it brings comfort and flavor straight to your table.
Making this is super easy—you just simmer everything and serve! I love slurping those noodles and pretending I’m in a cozy Thai restaurant! 🍜
Key Ingredients & Substitutions
Vegetable Broth: This builds the base for your ramen. A homemade broth is great, but store-bought works just as well. If you’re avoiding sodium, opt for low-sodium broth.
Coconut Milk: Full-fat coconut milk gives a creamy texture. Light coconut milk can be used if you’re looking to cut calories. For a nut-free option, consider using cashew cream instead.
Thai Red Curry Paste: Look for vegan-friendly paste to keep the dish plant-based. If you don’t have red curry paste, you can try green curry paste, though it will change the flavor a bit. Homemade paste is also a fun option!
Tofu: Firm tofu adds protein, but for a different texture, try tempeh or chickpeas. Ensure to pan-fry them for that lovely crispiness.
Greens: You can use bok choy, spinach, or any leafy green. If you want a crunch, add bean sprouts. Frozen greens work too; just adjust cooking time.
How Do I Get Perfectly Flavored Broth?
The broth is truly the heart of this ramen. Layering flavors is key! Start by sautéing garlic and ginger until fragrant—this will set the tone. Always simmer gently to meld the coconut and curry paste, but don’t boil to avoid curdling the coconut milk.
- Heat oil, then sauté garlic and ginger for 1-2 mins.
- Add red curry paste, stir, and cook for another minute.
- Combine broth and coconut milk, then season it with soy sauce and sweetener.
- Let it simmer on low to enhance the flavors before adding noodles.
Remember, tasting as you go will help you adjust the flavors to your liking! Enjoy your cooking journey!
Vegan Thai Red Curry Ramen
Ingredients You’ll Need:
For the Broth:
- 4 cups vegetable broth
- 1 (14 oz) can of coconut milk (full fat)
- 2 tbsp Thai red curry paste (make sure it’s vegan-friendly)
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp maple syrup or coconut sugar
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
For the Noodles and Toppings:
- 1 pack of ramen noodles (choose vegan, preferably fresh or dried wheat ramen)
- 1 cup firm tofu, sliced and pan-fried until golden
- 1 cup mushrooms, sliced (shiitake or cremini)
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrot
- 1/2 cup blanched or steamed greens (such as bok choy or spinach)
- 2 green onions, chopped
- Fresh cilantro leaves, for garnish
- 1 lime wedge per bowl
- 1 tsp toasted sesame seeds, for garnish
- 1 tbsp oil (like coconut or vegetable oil)
How Much Time Will You Need?
This delightful Vegan Thai Red Curry Ramen takes about 15 minutes of preparation and around 20-25 minutes of cooking time, making it a quick and tasty dish that’s perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Start with the Aromatics:
In a large pot, heat the oil over medium heat. Add the minced garlic and grated ginger. Sauté for about 1-2 minutes, or until they become fragrant; this will create a lovely base for your broth!
2. Add the Curry Paste:
Stir in the Thai red curry paste and cook it for another minute. This helps to release all those delicious flavors!
3. Combine Liquids:
Now, pour in the vegetable broth and coconut milk. Give it a good stir until it all blends together nicely.
4. Season the Broth:
Add the soy sauce and maple syrup to the pot; bring the broth to a gentle simmer. This is the time to taste and adjust seasoning if necessary!
5. Prepare the Tofu:
In a separate pan, pan-fry the tofu slices until they are golden brown on both sides. This should take about 5-7 minutes. Once golden, set them aside.
6. Cook the Noodles:
Add the ramen noodles to the simmering broth. Cook according to package instructions, usually about 3-5 minutes, until they are just tender.
7. Add the Mushrooms:
Stir in the sliced mushrooms with the noodles and broth. Let them cook together for about 3-4 minutes until they soften.
8. Assemble the Bowls:
Carefully ladle the noodles and broth into bowls. Top each bowl with the crispy tofu, shredded purple cabbage, carrot, blanched greens, and chopped green onions.
9. Final Touches:
Garnish with fresh cilantro, sprinkle some toasted sesame seeds, and add a lime wedge on the side for that zesty squeeze!
10. Serve and Enjoy:
Enjoy your warm and flavorful Vegan Thai Red Curry Ramen fresh out of the pot. It’s a cozy delight, perfect for any day!
Can I Use Different Noodles for This Recipe?
Absolutely! While ramen noodles work best, you can use rice noodles or soba noodles if you prefer. Just adjust the cooking time according to the package instructions for the noodles you choose.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of vegetable broth if it’s too thick.
Can I Add More Vegetables?
Definitely! Feel free to add any seasonal or favorite veggies, such as bell peppers, zucchini, or snap peas. Just be sure to cut them into thin pieces to ensure they cook quickly.
Is This Dish Gluten-Free?
To make this Vegan Thai Red Curry Ramen gluten-free, simply substitute regular soy sauce with tamari, and ensure the ramen noodles are labeled gluten-free, as some brands contain wheat. Rice noodles are also a great option!
