Vegan Coconut Curry Ramen (Printable)

Fragrant bowl with coconut milk, curry spices, bok choy, and mushrooms for rich, comforting flavors.

# What You'll Need:

→ 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 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 turmeric, stirring constantly for 1 minute to release the spice flavors.
03 - Pour in the 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 - Meanwhile, cook ramen noodles according to package instructions in a medium saucepan. Drain thoroughly and set aside.
06 - Stir bok choy and julienned carrots 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 adjust seasoning with salt and black pepper as needed.
08 - Divide cooked noodles evenly among four serving bowls. Ladle the hot broth and vegetables over the noodles.
09 - Top each bowl with scallions, sesame seeds, red chili slices, fresh cilantro, and serve with lime wedges on the side.

# Expert Pointers:

01 -
  • It's a perfect balance of comforting and nourishing – satisfying without being heavy.
  • The creamy coconut curry broth comes together in just 15 minutes of prep time.
  • This bowl is completely vegan and dairy-free without sacrificing richness or flavor.
  • The beautiful contrast of textures – from silky broth to tender vegetables and chewy noodles.
  • It's easily customizable with your favorite vegetables or protein additions.
02 -
  • For the most flavorful broth, use homemade vegetable stock if possible.
  • Don't rush the mushroom simmering stage – this develops crucial depth of flavor.
  • If using dried shiitake mushrooms, save the soaking liquid and add it to the broth for extra umami.
  • Fresh ramen noodles cook much faster than dried, so adjust your timing accordingly.
  • Store leftover broth and vegetables separately from noodles to prevent them from becoming soggy.
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