Vegan Coconut Curry Ramen (Printable)

Creamy coconut milk and curry blend with bok choy and mushrooms in a vibrant vegan bowl.

# What Goes In:

→ 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 the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add the red curry paste and ground turmeric, stirring continuously for 1 minute to toast the spices and develop their flavors.
04 - Pour in the vegetable broth and coconut milk. Stir in the soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer.
05 - Add the sliced mushrooms to the simmering broth and cook for 8 to 10 minutes until tender and fully cooked.
06 - While the mushrooms cook, prepare the ramen noodles according to package instructions. Drain thoroughly and set aside.
07 - Stir the bok choy and sliced carrots into the simmering broth. Cook for 2 to 3 minutes until the bok choy is just wilted but remains bright green.
08 - Taste the broth and adjust the seasoning with salt and black pepper as needed.
09 - Divide the cooked ramen noodles evenly among serving bowls. Ladle the hot broth and vegetables over the noodles.
10 - Top each bowl with sliced scallions, toasted sesame seeds, sliced red chili, fresh cilantro, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The broth is genuinely creamy without any dairy, which surprised even my skeptical friends who thought vegan cooking couldn't deliver this kind of richness.
  • It comes together in about 40 minutes, so it's actually feasible for a weeknight when you want something that feels restaurant-worthy.
  • The coconut curry base is forgiving and adapts beautifully to whatever vegetables you have lingering in your crisper drawer.
02 -
  • Don't add the bok choy too early or it'll turn into mush, and you'll lose that fresh contrast that makes this bowl sing.
  • The sesame oil is a small amount but it's crucial, so don't skip it or replace it with something else, it adds a toasted finish that ties everything together.
  • If your coconut milk has separated, that's completely normal, just give it a good stir before opening and it'll combine beautifully with the heat.
03 -
  • Don't let the broth boil hard once the coconut milk is in, a gentle simmer keeps everything silky and prevents any separation or bitterness from developing.
  • Taste your curry paste before adding it to make sure you know what you're working with, brands vary so much that this one step prevents regret.
  • If you're making this for a crowd, you can prepare the broth hours in advance and just reheat it gently when you're ready to serve, which means less panic during dinner.
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