Vegan Coconut Curry Ramen (Printable)

Creamy coconut curry broth with vegetables and noodles for a warming, flavor-packed 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
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
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 onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Add red curry paste and turmeric, stirring for 1 minute to release 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 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 carrots into the simmering broth. Cook for 2 to 3 minutes until bok choy is just wilted but still bright.
08 - Season the broth with salt and black pepper to taste.
09 - Divide cooked noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
10 - Top with scallions, sesame seeds, red chili, cilantro, and a squeeze of lime juice.

# Expert Advice:

01 -
  • The broth tastes like it simmered for hours but comes together in under 30 minutes, which feels like cheating in the best way.
  • Every vegetable stays vibrant and tender because you add them at exactly the right moment, no sad overcooked greens here.
  • It's naturally vegan but so creamy and rich that nobody will notice what's missing, only what's deliciously present.
02 -
  • Don't skip the step of toasting the curry paste in oil—it transforms it from a raw, slightly harsh flavor to something round and complex that tastes like it belongs in the broth.
  • The moment your bok choy turns from bright green to pale is the moment it becomes unpleasant, so set a timer and don't wander away thinking you have more time than you do.
  • Full-fat coconut milk separates naturally; some people stir it in completely while others let the thick cream layer on top create richness in certain spoonfuls—either way is perfect.
03 -
  • If your coconut milk is very thick, whisk it slightly before adding so you get a more uniform creaminess throughout rather than patches of intensely rich broth.
  • Keep your noodles slightly al dente because they'll continue cooking when they hit the hot broth, and you want them to be silky, not mushy.
  • Squeeze lime over your bowl just before eating because the acid brightens everything and makes the spices sing in a way they don't without it.
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