Description
Craving a cozy, flavor-packed bowl that’s both comforting and nourishing? This Easy Vegan Thai Red Curry Ramen is the perfect quick dinner idea, combining creamy coconut broth, bold Thai spices, and tender ramen noodles. Loaded with fresh vegetables and plant-based protein, it’s an easy recipe for busy nights and healthy meal prep.
Ingredients
2 packs ramen noodles
1 tablespoon red curry paste
1 can coconut milk
3 cups vegetable broth
1 cup firm tofu, cubed
1 cup mushrooms, sliced
2 heads bok choy, halved
1 large carrot, julienned
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 lime, cut into wedges
2 green onions, chopped
1 tablespoon oil
Instructions
1. Heat oil in a large pot over medium heat, then sauté garlic and ginger until fragrant.
2. Stir in red curry paste and cook for about 1 minute.
3. Pour in coconut milk and vegetable broth, then simmer.
4. Add mushrooms and carrots, cooking until slightly softened.
5. Add bok choy and cook until tender.
6. Cook tofu in a separate pan until golden.
7. Prepare ramen noodles separately and drain.
8. Assemble bowls with noodles, broth, tofu, vegetables, and toppings.
Notes
Adjust spice level by modifying curry paste amount.
Cook noodles separately to maintain texture.
Finish with fresh lime juice for balanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg