Easy Vegan Thai Red Curry Ramen Recipe

If you love rich, spicy, and slurp-worthy noodle bowls, this Vegan Thai Red Curry Ramen will quickly become your new go-to dinner.

This bold and cozy fusion dish blends the creamy heat of Thai red curry with the warm comfort of ramen broth. Every spoonful tastes like something you would order at your favorite restaurant — but it’s easy to make at home.

Whether you’re new to vegan cooking or already cook plant-based meals often, this recipe is simple, flexible, and always satisfying. Below, you’ll find everything you need to create the best Vegan Thai Red Curry Ramen, including key ingredients, toppings, and helpful techniques.

Key Ingredients for Vegan Thai Red Curry Ramen

To get the right mix of creaminess, spice, and depth, each ingredient plays an important role.

Thai Red Curry Paste

Check the label to make sure your curry paste is vegan. Some brands contain shrimp or fish sauce. Thai Kitchen and a few specialty brands offer fully plant-based options.

Coconut Milk

Use full-fat coconut milk for the creamiest broth. Coconut cream makes it even richer, while light coconut milk creates a lighter bowl.

Ramen Noodles

Wheat-based ramen is classic, but rice noodles or gluten-free ramen also work well. Skip the seasoning packets from instant noodles.

Aromatics

Fresh garlic, ginger, and optional lemongrass boost the flavor. A quick sauté helps release their natural aroma.

Vegetables

You can use almost any veggies you like. Good options include:

• Bell peppers
• Mushrooms
• Bok choy
• Carrots
• Zucchini
• Snap peas

Plant-Based Protein

Choose one or mix a few:

• Crispy tofu
• Soft tofu
• Tempeh
• Edamame
• Roasted chickpeas

Flavor Enhancers

These ingredients bring extra balance and depth:

• Soy sauce or tamari
• Lime juice
• Chili oil
• Rice vinegar
• A touch of maple syrup

Step-by-Step Instructions

You can make a restaurant-style bowl at home with just a few simple steps.

1. Sauté the Aromatics

Cook the garlic and ginger in a little oil until fragrant. This builds your flavor base.

2. Add the Curry Paste

Stir in the red curry paste and let it cook for a minute to bring out the spices.

3. Build the Broth

Pour in the coconut milk and vegetable broth. Whisk until smooth and let it simmer so the flavors blend together.

4. Cook the Vegetables

Add the veggies in order of cooking time. Mushrooms and peppers go in first, while leafy greens go in near the end.

5. Prepare the Noodles

Cook your ramen noodles separately following the package directions. This keeps the broth from getting starchy.

6. Combine and Adjust

Add the cooked noodles to the broth. Taste and adjust with soy sauce, lime juice, or extra curry paste.

Best Topping Ideas for Thai Red Curry Ramen

Bring your bowl to the next level with these tasty toppings:

• Crispy tofu or pan-fried tempeh
• Fresh herbs like cilantro, Thai basil, or green onions
• Crunchy bean sprouts
• Crushed peanuts or sesame seeds
• Sliced Thai chiles
• Chili crisp or chili oil
• Lime wedges
• Pickled vegetables

Variations and Customizations

This ramen is easy to adjust based on your needs and taste.

Gluten-Free

Use rice noodles and gluten-free soy sauce or tamari.

High-Protein

Add more tofu, tempeh, or a scoop of edamame.

Vegetable-Packed

Use seasonal vegetables like kale, cauliflower, squash, or broccoli.

Extra Creamy

Add more coconut cream for a richer broth.

Adjusting Heat

Use less curry paste for mild heat or add Thai chiles and chili oil for a spicy version.

Storage, Meal Prep, and Reheating Tips

This ramen can be meal-prep friendly if you store it the right way.

• Keep the noodles and broth separate to avoid sogginess.
• The broth lasts up to 4 days in the fridge.
• Store noodles dry and coat them with a bit of oil.
• Warm the broth gently so the coconut milk doesn’t separate.
• Freeze the broth (without noodles) for up to 2 months.

FAQ’s