Vegan Coconut Curry Ramen (Print Version)

Creamy coconut and curry broth with bok choy, mushrooms, and noodle noodles, perfect for a comforting meal.

# 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 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 Steps:

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.
03 - Add red curry paste and ground turmeric, stirring continuously for 1 minute to release the spice flavors.
04 - Pour in vegetable broth and coconut milk. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer.
05 - Add sliced mushrooms and simmer for 8 to 10 minutes until tender and fully cooked.
06 - Meanwhile, cook ramen noodles according to package instructions. Drain thoroughly and set aside.
07 - Stir bok choy and sliced carrots into the simmering broth. Cook for 2 to 3 minutes until bok choy is just wilted but retains bright color.
08 - Adjust the broth seasoning with salt and black pepper according to preference.
09 - Divide cooked noodles among four serving bowls. Ladle hot broth and vegetables over the noodles.
10 - Garnish each bowl with scallions, sesame seeds, red chili slices, fresh cilantro, and a squeeze of lime juice. Serve immediately.

# Expert Advice:

01 -
  • The coconut broth is naturally creamy without any dairy, and one taste will have you wondering why you ever needed anything else.
  • It comes together faster than ordering takeout, but tastes like you spent hours developing the flavor.
  • The recipe is infinitely adaptable, so you can use whatever vegetables are in your crisper drawer without guilt.
02 -
  • Don't skip the step of toasting the curry paste and turmeric in the hot oil; raw spices taste harsh and thin, but toasted spices taste rounded and complex.
  • Add the bok choy at the very end, even though it feels impatient to wait; overcooked greens will collapse into the broth and turn an unappetizing olive color that tastes bitter.
03 -
  • If you're making this for someone with a nut allergy, verify your curry paste doesn't contain any tree nuts, as some brands blend in peanuts or almonds for extra depth.
  • The broth actually tastes better the next day after flavors have married overnight, so don't hesitate to make it ahead and reheat gently before serving with fresh noodles and greens.
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