Vegan Coconut Curry Ramen (Print Version)

Creamy coconut curry broth with tender vegetables and noodles for a comforting Asian-inspired bowl.

# What You'll Need:

→ Broth

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons red curry paste, vegan
06 - 1 teaspoon ground turmeric
07 - 4 cups vegetable broth
08 - 1 can (14 ounces) full-fat coconut milk
09 - 1 tablespoon soy sauce or tamari for gluten-free
10 - 1 teaspoon maple syrup
11 - 1 teaspoon sesame oil
12 - Salt and black pepper to taste

→ Vegetables and Noodles

13 - 2 cups cremini or shiitake mushrooms, sliced
14 - 2 small heads baby bok choy, quartered lengthwise
15 - 9 ounces ramen noodles, dried or fresh
16 - 1 medium carrot, julienned or thinly sliced
17 - 2 scallions, thinly sliced
18 - 1 tablespoon toasted sesame seeds, optional
19 - 1 red chili, sliced, optional for garnish
20 - Fresh cilantro for topping, optional
21 - Lime wedges for serving

# How To Make It:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add red curry paste and ground turmeric, stirring continuously for 1 minute to develop the spice flavors.
04 - Pour in the vegetable broth and coconut milk. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer.
05 - Add sliced mushrooms and simmer for 8 to 10 minutes until tender.
06 - Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
07 - Stir bok choy and julienned carrots into the simmering broth. Cook for 2 to 3 minutes until bok choy is just wilted but still bright green.
08 - Season the broth with additional salt and black pepper according to preference.
09 - Divide cooked noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
10 - Top each bowl with scallions, sesame seeds, red chili, fresh cilantro, and a squeeze of fresh lime juice.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but comes together in under 40 minutes if you have your knife skills ready.
  • The coconut broth is naturally creamy without any dairy, which honestly shocked my non-vegan friends the first time they tried it.
  • Each vegetable stays distinct and colorful, so it's genuinely beautiful in the bowl, not just delicious.
02 -
  • Don't skip toasting the curry paste and turmeric for that full minute; it's the difference between a broth that tastes flat and one that tastes truly layered.
  • Add the bok choy at the very end so it stays vibrant and tender instead of becoming a sad, overcooked mess of greens.
03 -
  • If your coconut milk separates in the can, don't panic; just stir it back together before pouring, or use that thick part first for extra richness.
  • Cook the noodles separately instead of directly in the broth so they don't get mushy and don't cloud your beautiful broth with starch.
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