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- 200g ramen noodles - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, sliced into strips - 1 large carrot, julienned - 1 cup mushrooms, sliced (shiitake or button) - 1 can (400ml) full-fat coconut milk - 2 cups vegetable broth (low-sodium recommended) - 2 tablespoons red curry paste (adjust for heat preference) - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon maple syrup (or agave syrup) - 1 cup baby spinach (or kale) - Fresh cilantro leaves for garnish - Lime wedges for serving - Salt and black pepper to taste When choosing your ingredients, freshness matters. Use fresh vegetables for the best taste. Select firm bell peppers and bright carrots. For mushrooms, shiitake brings a rich flavor, while button mushrooms are mild. Choose full-fat coconut milk for a creamy broth. Low-sodium vegetable broth keeps the dish healthy. If you want extra flavor, use organic soy sauce or tamari. For sweetness, maple syrup is my favorite. It adds depth without overpowering other tastes. Prep your veggies before you start cooking. Chop the onion, garlic, and ginger. Slice the bell pepper and julienne the carrot. Clean and slice the mushrooms last, as they can brown quickly. Use baby spinach or kale, depending on your taste. Rinse them well before adding. Fresh cilantro should be washed and dried, ready for garnish. Lime wedges should be cut just before serving to keep them fresh. These small steps ensure your vegan coconut curry ramen shines with flavor. {{ingredient_image_2}} First, cook the ramen noodles. Follow the package instructions carefully. Once they are soft, drain them. Rinse the noodles under cold water. This stops the cooking. Set the noodles aside for later. Next, take a large pot. Heat one tablespoon of coconut oil over medium heat. When the oil melts, add the finely chopped onion. Sauté the onion for about three to four minutes. You want it to be translucent and smell nice. Then, add three minced garlic cloves and one tablespoon of grated ginger. Stir this for one minute. The aroma will fill your kitchen. Now, add the sliced red bell pepper, julienned carrot, and sliced mushrooms. Sauté these for five minutes. You want them soft but still a bit crisp. This mix adds color and texture to your dish. Pour in one can of full-fat coconut milk. Then, add two cups of vegetable broth. Stir well to blend everything. This mix is your base for the broth. Add two tablespoons of red curry paste. Adjust this to your spice level. Add one tablespoon of soy sauce and one tablespoon of maple syrup for sweetness. Mix it all together and let it gently simmer. Let this cook uncovered for about ten minutes. This time lets the flavors meld together. After that, add one cup of baby spinach. Allow it to wilt for two to three minutes. Before you serve, taste the broth. Add salt and black pepper to your liking. Now, it's time to serve. Divide the cooked ramen noodles into bowls. Pour the rich coconut curry broth over the noodles. Make sure to include lots of colorful veggies. Garnish with fresh cilantro leaves and lime wedges on the side. Enjoy this warm, nourishing dish! Cooking ramen noodles is simple. Always follow package instructions for the best results. Boil water in a large pot. Add noodles and cook them until just tender. Drain the noodles and rinse them with cold water. This stops the cooking process and keeps them firm. Keep the noodles separate until you’re ready to serve. This helps avoid mushy noodles in your bowl. Curry paste is key to flavor in this dish. Start with one tablespoon of red curry paste. This gives a nice warmth without overwhelming heat. If you want more spice, add more paste bit by bit. Taste it after each addition. Remember, you can always add more, but it’s hard to take spice out. Balance the heat with sweetness from maple syrup, if needed. Seasoning brings life to your ramen. After simmering, taste the broth and adjust it. A pinch of salt can boost the flavor. Fresh lime juice adds brightness. Garnish with fresh cilantro to add a burst of flavor. For more color, add sliced green onions or sesame seeds. These small touches make your dish look and taste great. Enjoy your flavorful and nourishing vegan coconut curry ramen! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavors of your coconut curry ramen, making it more vibrant and delicious. Adjust the Spice Level: Feel free to modify the amount of red curry paste according to your heat preference; remember, you can always add more, but you can't take it away! Garnish Generously: Fresh cilantro and lime wedges not only add flavor but also brighten up the dish visually, making it more appealing. Rinse Noodles After Cooking: Rinsing the ramen noodles under cold water will prevent them from becoming mushy and help them hold their texture in the broth. {{image_4}} To make this vegan coconut curry ramen gluten-free, use gluten-free ramen noodles. These noodles are available in many stores and online. You can also use rice noodles or zucchini noodles for a fun twist. When using soy sauce, switch to tamari. Tamari is a great gluten-free substitute. This way, you can enjoy the same rich flavors without any gluten. If you want extra protein, consider adding tofu or chickpeas. Firm tofu works best. Just cube it and sauté it with the vegetables. Chickpeas can be added straight from the can. They add fiber and protein while keeping the dish vegan. You can also use edamame for a fresh touch. These options will make your ramen more filling and nutritious. Feel free to swap out the vegetables in this recipe. Broccoli, snap peas, or bok choy work well. You can even add sweet potatoes for a hearty flavor. If you like greens, try kale or Swiss chard instead of spinach. Make this dish your own by using what you have on hand. Each variation brings its own taste and texture to the ramen. To store leftover ramen, first let it cool. Then, place the broth and noodles in separate airtight containers. This keeps the noodles from getting too soggy. Store the containers in the fridge for up to three days. When you are ready to eat, gently reheat the broth in a pot over medium heat. Stir often to avoid burning. For the noodles, you can add them to the pot for a few minutes until warm. You can also microwave the noodles separately. Add a splash of water to keep them moist. If you want to freeze your ramen, do not freeze the noodles with the broth. Instead, store the broth in a freezer-safe container for up to two months. When you are ready to enjoy, thaw the broth overnight in the fridge. Cook fresh noodles separately, then combine them with the reheated broth. This way, you keep the flavors fresh and the noodles perfect! Yes, you can use different types of noodles. Ramen noodles give the best texture. You can also try rice noodles or udon. Just follow the cooking times on their packages. This way, you get the right doneness. If you can't find coconut milk, try almond milk or cashew cream. These options will change the flavor a bit but still work well. For a richer taste, use full-fat soy milk or oat milk. These keep your dish creamy and tasty. Yes, this recipe is great for meal prep! You can make a large batch and store it. Keep the noodles and broth separate to avoid sogginess. It stays fresh in the fridge for about three days. Reheat on the stove or in the microwave, and enjoy! This post covered how to make a great coconut curry ramen. You learned the best ingredients and how to prepare them. I shared step-by-step cooking methods to create rich flavors. Plus, I offered tips for adjusting spice and storing leftovers. Now you can enjoy a tasty and flexible meal that suits your taste. So gather your ingredients and get cooking!

Vegan Coconut Curry Ramen

A flavorful and creamy vegan ramen dish made with coconut milk and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 200 g ramen noodles
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper sliced into strips
  • 1 large carrot, julienned
  • 1 cup mushrooms, sliced (shiitake or button)
  • 1 can full-fat coconut milk (400ml)
  • 2 cups vegetable broth (low-sodium recommended)
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup (or agave syrup)
  • 1 cup baby spinach (or kale)
  • fresh cilantro leaves for garnish
  • lime wedges for serving
  • salt and black pepper to taste

Instructions
 

  • Begin by cooking the ramen noodles according to the package instructions. Once cooked, drain them under cold water to stop the cooking process, and set aside.
  • In a large, deep pot, heat the coconut oil over medium heat. Once melted, add the finely chopped onion and sauté for approximately 3-4 minutes until the onion turns translucent and fragrant.
  • Add the minced garlic and freshly grated ginger to the pot and cook for another minute, stirring continuously until the mixture is aromatic.
  • Introduce the sliced red bell pepper, julienned carrot, and sliced mushrooms to the pot. Sauté these vegetables for about 5 minutes until they soften but still retain some crispness.
  • Pour in the coconut milk along with the vegetable broth, stirring well to combine all the ingredients into a flavorful base.
  • Add the red curry paste, soy sauce, and maple syrup to the pot, ensuring everything is mixed thoroughly. Allow the mixture to come to a gentle simmer and let it cook, uncovered, for about 10 minutes to meld the flavors.
  • While the curry simmers, stir in the baby spinach and allow it to wilt for 2-3 minutes. Before serving, taste and season with salt and black pepper according to your preference.
  • To serve, divide the pre-cooked ramen noodles into bowls. Ladle the rich coconut curry broth and vibrant vegetables over the noodles, ensuring an even distribution.
  • Garnish each bowl with a generous sprinkle of fresh cilantro leaves and serve with lime wedges on the side for an added burst of citrus flavor.

Notes

Serve in deep bowls with lime wedges and fresh cilantro for garnish.
Keyword coconut curry, ramen, vegan