This post may contain affiliate links. Read the full disclosure here.
This vegan curry ramen recipe is the best because it's so quick, spicy and so easy to make. In addition, this curry ramen noodle is gluten free, made with coconut milk, and perfect for weeknight dinners.
I love Thai inspired foods as you can tell from my Thai peanut noodles, vegan pad Thai, Thai coconut soup and Thai red curry. In this version, I added some Japanese flavors as well to change things up.
Before we jump into the recipe, let's talk about how you can customize it and learn some tips.
How to make vegan curry ramen
To keep this vegan ramen gluten free, I usually buy this kind of gluten free ramen noodles at my grocery store. If you are not gluten free, you can just use regular ramen noodles.
You can either use full fat or light coconut milk that comes in a can but keep in mind the light version won't be as creamy or flavorful. Also, make sure to shake the can well before adding it to the pot.
Garlic and Ginger
The combination of all garlic and ginger has so much flavor and works great in this recipe. I highly recommend using fresh ginger instead of ginger powder because it's so much better.
Thai Red Curry Paste
Thai red curry paste is the key ingredient to add so much flavor to this dish. Some brands are spicier than others so keep that in mind and adjust the amount as needed.
Shiitake mushrooms, green onions and bok choy
I love using shiitake mushroom in this vegetarian curry ramen because of the texture but you can sub for cremini mushrooms. You can really put any veggies you like but I chose to use green onions and baby bok choy.
Vegetable broth or water, tamari, maple syrup, toasted sesame oil and lemon juice
I usually use water but feel free to use vegetable broth if you like. If you are not gluten free, you can use soy sauce instead of tamari. Maple syrup provides a little sweetness while lemon juice gives a tangy flavor so it works great.
How to make it
- First, add toasted sesame oil in a large pot or dutch oven over medium heat. When the oil is hot, add the mushrooms, cook for a few seconds then add the tamari, cook for a few minutes until the mushrooms are soft.
- Next, add the green onions and bok choy into the pot, then cook for a couple of more minutes.
- Now, you can add the Thai red curry paste, garlic, ginger, and cook for another minute. It's time to add the broth or water, coconut milk, maple syrup, and turn the heat up to boil, and then lower to medium-low heat.
- Add the ramen noodles into the pot and then cook until the noodles are soft or according to the time on the package directions. Turn the heat off, add the lemon juice into the pot, stir well and enjoy.
Tips & Variations
- If this vegan curry ramen is thick, you can add more water/broth.
- The broth is spicy so keep that in mind. But you can add less Thai red curry paste if you don't enjoy strong flavors.
- If you want to make it spicier, you can also add Thai chilis.
- The type of noodles you use will affect the cooking time and consistency.
- You can add tofu, carrots, or other veggies into this vegetarian curry ramen.
- Always adjust to taste and add salt or more tamari if needed.
Frequently Asked Questions
Yes, you can use coconut aminos instead of tamari to keep it soy free.
Yes, you can use rice noodles. But if you use wide rice noodles, you will most likely need to add more liquid.
Yes, it will work and speed up the process.
How to store it
When stored properly, this vegan curry ramen will last 3 to 4 days so just place it in an air-tight container and then store it in the fridge. Leftovers might be thicker so you can add some water or broth before reheating it.
It's so quick to put this delicious, filling, and also satisfying vegan soup on the table. It is also:
- Easy & Spicy
- Dairy free & Gluten free
- Meal-prep friendly and perfect for weeknights
More plant based soup recipes to try
- Vegan Lemon Rice Soup
- Vegan White Bean Soup
- Red Lentil Soup
- Vegan Broccoli Potato Soup
- Vegan Mushroom Soup
- Potato Leek Soup
- Vegan Carrot Ginger Soup
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan curry ramen recipe is quick, spicy and so easy to make. It is gluten free, made with coconut milk perfect for weeknight dinners.
- 1 tablespoon toasted sesame oil
- 2 cups shitake mushrooms (sliced)
- 4 green onions (chopped)
- 1 cup baby bok choy (chopped)
- 3 tablespoons Thai red curry paste (adjust as needed)
- 4 cloves garlic (minced)
- 1 and ½ teaspoons fresh ginger (minced)
- 2 tablespoons tamari (sub for soy sauce if not gluten free)
- 5 cups water or broth
- 1 (13.5 ounces) can full fat coconut milk
- 1 tablespoon maple syrup
- 8 ounces gluten free ramen noodles (sub for regular ramen noodles)
- 1 tablespoon lemon juice
- Salt to taste
- In a large pot or dutch oven over medium heat, add the toasted sesame oil and when the oil is hot, add the mushrooms, cook for about 30 seconds. Add the tamari to the pot, cook for 2 to 3 minutes until mushrooms are soft.
- Add the green onions and bok choy into the pot, cook for 2 more minutes.
- Now, add the Thai red curry paste, garlic, ginger, and cook for 1 minute. Add the broth or water, coconut milk, maple syrup, and turn the heat up to boil and then lower to medium low heat.
- Add the ramen noodles into the pot and cook until the noodles are soft or according to the time on the package directions.
- Turn the heat off, add the lemon juice into the pot, stir well and enjoy.
If this ramen is thick, you can add more water/broth.
The broth is spicy so keep that in mind. You can add less Thai red curry paste if you don't enjoy strong flavors.
If you want to make it spicier, add chopped Thai chilis.
The type of noodles you use will affect the cooking time and consistency.
You can add tofu, carrots or other veggies but keep the proportions the same.
Always adjust to taste and add salt or more tamari if needed.
- Serving Size: 4
- Calories: 221
- Sugar: 7.7g
- Sodium: 981.7mg
- Fat: 17.6g
- Trans Fat: 0g
- Carbohydrates: 13.8g
- Fiber: 0.8g
- Protein: 5.3g
- Cholesterol: 1.1mg
Keywords: ramen soup, curry soup, noodle soup, ramen noodle soup, vegan curry noodles, vegetarian curry ramen, vegan ramen,