Vegan Coconut Curry Ramen (Print Version)

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

# Components:

→ 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

# Directions:

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. Add red curry paste and ground turmeric, stirring continuously for 1 minute to release the spices.
03 - Pour in vegetable broth and coconut milk. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer.
04 - Add sliced mushrooms to the simmering broth and cook for 8 to 10 minutes until tender.
05 - While the mushrooms cook, prepare ramen noodles according to package instructions in a separate medium saucepan. Drain and set aside.
06 - 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.
07 - Taste the broth and season with salt and black pepper to desired preference.
08 - Divide cooked noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles. Garnish with scallions, sesame seeds, red chili, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • The broth tastes restaurant-quality but comes together faster than you'd expect, leaving time to actually enjoy cooking.
  • One pot means less cleanup, which somehow makes everything taste better when you're not dreading dishes.
  • It's naturally vegan without tasting like it's trying too hard, which converts skeptics faster than any argument could.
02 -
  • If your broth looks separated or curdled, the heat was too high—coconut milk needs a gentle simmer, not a vigorous boil, or it breaks into greasy streaks instead of staying creamy.
  • Don't skip checking your ramen noodles for vegan status; I learned this the disappointing way when a trusted brand had hidden honey in their seasoning packet.
  • Bok choy cooks faster than you think, so watch it closely in those final minutes—overcooked bok choy loses its texture and that bright color that makes the bowl beautiful.
03 -
  • Bloom your spices in hot fat for thirty seconds before adding liquid; this transforms their flavor from flat to three-dimensional in a way that surprises people every time.
  • Squeeze lime juice directly into the bowl at the table instead of before serving—it tastes fresher and brighter when it's the last thing to hit your tongue before the first spoonful.
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