Vegan Coconut Curry Ramen (Printable)

A fragrant, creamy vegan ramen with coconut milk, curry spices, bok choy, and mushrooms for a comforting 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
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
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

# Method:

01 - Heat coconut oil in a large pot over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened 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 toast the spices and release their oils.
03 - Pour vegetable broth and coconut milk into the pot. Stir in soy sauce, maple syrup, and sesame oil. Bring the mixture to a gentle simmer over medium-low heat.
04 - Add sliced mushrooms to the simmering broth and cook for 8 to 10 minutes until tender and fully infused with the curry flavors.
05 - While the mushrooms cook, prepare the ramen noodles according to package instructions. Drain thoroughly and set aside.
06 - Stir julienned carrot and quartered bok choy into the simmering broth. Cook for 2 to 3 minutes until bok choy is wilted but retains its bright color.
07 - Taste the broth and season with salt and black pepper as needed. Adjust spice level with additional curry paste or chili if desired.
08 - Divide the cooked noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles, distributing the mushrooms, bok choy, and carrots evenly.
09 - Top each bowl with sliced scallions, toasted sesame seeds, sliced red chili, and fresh cilantro. Serve with lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • It comes together in under 40 minutes: perfect for weeknight dinners when you want something that tastes like you spent hours on it.
  • The broth is deeply savory and naturally creamy: no dairy needed, just coconut milk doing all the heavy lifting.
  • Every vegetable stays vibrant and distinct: mushrooms get tender and umami-rich while bok choy stays bright and crisp.
02 -
  • Don't let the bok choy overcook: I learned this the hard way by overcooking it until it turned army-green and mushy; those 2 to 3 minutes are truly all it needs.
  • Check your noodle ingredients carefully: Some ramen brands hide egg in their recipe, so read the label or buy certified vegan noodles to keep this dish truly plant-based.
  • Taste the broth before serving: The seasoning needs to be bold enough to stand up to the noodles and vegetables, so don't be shy with salt and pepper.
03 -
  • Use full-fat coconut milk straight from the can without stirring: That thick cream at the top is pure richness, and you want every bit of it incorporated into your broth.
  • Don't cook the noodles in the broth itself: This keeps them from falling apart and turning starchy, which would muddy the clarity and brightness of your beautiful golden broth.
  • Adjust the curry paste and chili to your heat preference: Start with less and add more as you taste, because some people love a gentle warming heat while others want their lips tingling.
Return