Description
A bold and comforting Vegan Thai Red Curry Ramen that brings together creamy coconut broth, aromatic spices, and tender noodles in one irresistible bowl. This easy recipe is perfect for a quick dinner, cozy night meal, or healthy comfort food craving. Packed with vibrant vegetables, plant-based protein, and rich Thai flavors, it’s one of those dinner ideas you’ll keep coming back to.
Ingredients
200 g ramen noodles
400 ml coconut milk
2 tbsp Thai red curry paste
3 cups vegetable broth
200 g firm tofu
1 cup bok choy
1 cup mushrooms
1 red bell pepper
3 cloves garlic
1 tbsp fresh ginger
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp green onions
1 tsp sesame seeds
1 tsp chili oil
Instructions
1. Press and cube the tofu, then pan-fry until golden and slightly crispy.
2. Heat oil in a pot, sauté garlic and ginger until fragrant, then stir in red curry paste.
3. Pour in vegetable broth and coconut milk, stirring well, and bring to a gentle simmer.
4. Add mushrooms and bell peppers, cooking until tender.
5. Stir in bok choy and cook briefly until wilted.
6. Cook ramen noodles separately according to package instructions and drain.
7. Add tofu, soy sauce, and lime juice to the broth, adjusting seasoning to taste.
8. Assemble bowls with noodles and pour the curry broth over them.
9. Garnish with green onions, sesame seeds, and chili oil before serving.
Notes
Use full-fat coconut milk for a richer, creamier broth.
Cook noodles separately to prevent them from becoming soggy.
Adjust spice level by increasing or reducing curry paste or chili oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan ramen, Thai red curry ramen, easy dinner, healthy noodle soup, vegan comfort food