This Thai Red Curry Ramen is creamy, spicy, and packed with bold flavor. Made with coconut milk, Thai red curry paste, mushrooms, and ramen noodles, it’s an easy vegan noodle soup perfect for weeknight dinners. Cozy, comforting, and ready in under an hour. Discover the full recipe.
Ingredients
Below is everything you need to make this spicy coconut curry ramen.
Ingredients Table
| Ingredient | Amount |
|---|---|
| Olive oil | 2 Tbsp |
| Minced garlic | 1 Tbsp |
| Grated ginger | 1 Tbsp |
| Vegetable broth | 6 cups |
| Turmeric powder | 1 Tbsp |
| Maple syrup | 1 Tbsp |
| Thai red curry paste | 2 Tbsp |
| Tamari | 3 Tbsp |
| Coconut milk | 1 can |
| Ramen noodles | 12 oz |
| Mushrooms | 1 cup |
| Spinach | 1 cup |
| Sesame oil | 1 tsp |
| Cilantro | For garnish |
| Kimchi | For topping |
| Jalapeño slices | For topping |
| Green onions | For topping |
Thai Red Curry Ramen : Spicy Coconut Curry Noodle Soup (Vegan)
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegan
Description
Spicy Thai red curry ramen made with coconut milk, vegetables, and bold curry flavor.
Ingredients
2 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp grated ginger
6 cups vegetable broth
1 Tbsp turmeric
1 Tbsp maple syrup
2 Tbsp Thai red curry paste
3 Tbsp tamari
1 can coconut milk
12 oz ramen noodles
1 cup mushrooms
1 cup spinach
1 tsp sesame oil
Instructions
1. Sauté garlic and ginger in oil.
2. Add 1 cup broth and spices.
3. Stir in remaining broth and coconut milk.
4. Add mushrooms and spinach.
5. Ladle broth over noodles.
6. Top and serve.
Notes
Adjust spice level as desired.
Add tofu for protein.
Serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Step-by-Step Instructions and Helpful Tips
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Step 2: Build the Curry Base
Add 1 cup of vegetable broth to the pot and bring to a gentle simmer. Stir in turmeric powder, maple syrup, Thai red curry paste, and tamari. Whisk until smooth.
Step 3: Simmer the Broth
Pour in the remaining vegetable broth and bring to a boil. Reduce heat and stir in the coconut milk. Let the broth simmer gently.
Step 4: Add Vegetables
Add the mushrooms and cook until softened. Stir in the spinach and cook just until wilted.
Step 5: Assemble the Ramen
Place dry ramen noodles into serving bowls. Ladle the hot curry broth and vegetables over the noodles, allowing them to cook in the broth.
Step 6: Finish and Serve
Drizzle with sesame oil and top with cilantro, kimchi, jalapeño slices, and green onions. Serve immediately.
Helpful Tips
- Adjust curry paste for spice level
- Use full-fat coconut milk for the creamiest broth
- Add tofu or edamame for extra protein
Conclusion
Thai Red Curry Ramen with Coconut Milk is the perfect fusion of spicy curry and comforting noodle soup. Creamy, aromatic, and loaded with vegetables, this vegan ramen is easy enough for weeknights yet impressive enough to serve guests. If you love bold flavors and cozy meals, this curry ramen deserves a spot in your dinner rotation.
Frequently Asked Questions (FAQ)
1. Is Thai red curry ramen spicy?
It’s moderately spicy, but you can adjust the heat by using more or less curry paste.
2. Can I make this ramen ahead of time?
Prepare the broth ahead and add noodles just before serving.
3. Can I use different noodles?
Yes, rice noodles or udon work well.
4. Is this curry ramen gluten-free?
Use gluten-free noodles and tamari to make it gluten-free.