Vegan Coconut Curry Ramen (Printable)

Fragrant coconut curry broth with bok choy, mushrooms, and tender noodles in a flavorful bowl.

# What You 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 option
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
19 - 1 red chili, sliced
20 - Fresh cilantro for topping
21 - Lime wedges for serving

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened 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 activate the spice flavors.
04 - Pour vegetable broth and coconut milk into the pot. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer over medium-low heat.
05 - Add sliced mushrooms to the simmering broth and cook for 8 to 10 minutes until tender.
06 - While the broth simmers, cook ramen noodles according to package instructions in a separate medium saucepan. Drain and set aside.
07 - Stir bok choy and julienned carrots into the broth. Cook for 2 to 3 minutes until bok choy is wilted but still vibrant green.
08 - Adjust seasoning with salt and black pepper according to your preference.
09 - Divide cooked noodles evenly among serving bowls. Ladle the hot broth and vegetables over the noodles.
10 - Top each bowl with sliced scallions, toasted sesame seeds, red chili slices, fresh cilantro, and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The broth tastes like you've been simmering it for hours, but it comes together in under 30 minutes.
  • It's naturally vegan without tasting like a compromise, with that creamy coconut richness that makes every spoonful feel indulgent.
  • The umami from mushrooms and soy sauce hits that savory note that keeps you coming back for more.
02 -
  • Don't skip toasting the curry paste in the oil; that one minute of patience creates an entirely different broth than if you just stir it in raw.
  • Bok choy turns bitter and falls apart if it cooks too long, so watch it carefully—you want it just barely wilted, not surrendered.
03 -
  • Add a block of pressed tofu or handful of edamame if you want to boost the protein and make this a more filling single-bowl meal.
  • Make the broth ahead of time and reheat it gently before serving; the flavors actually deepen overnight, and you'll save yourself time on busy nights.
Return