Vegan Coconut Curry Ramen (Print version)

Creamy coconut curry broth with bok choy, mushrooms, and noodles in a fragrant, flavorful bowl.

# 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 dried or fresh ramen noodles
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

# How-To Steps:

01 - Heat coconut oil in a large pot over medium heat. Add 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 for 1 minute to toast the spices.
03 - Pour vegetable broth and coconut milk into the pot. 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 - While mushrooms cook, prepare ramen noodles according to package instructions. 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 still vibrant green.
07 - Taste the broth and adjust seasoning with salt and black pepper as needed.
08 - Divide cooked noodles among four serving bowls. Ladle hot broth and vegetables over the noodles.
09 - Top each bowl with sliced scallions, toasted sesame seeds, red chili slices, fresh cilantro, and a squeeze of lime juice.

# Tips from the pros:

01 -
  • It tastes like you spent hours on it, but the whole thing comes together in under forty minutes.
  • The coconut broth is rich and comforting without any dairy, and somehow that makes it feel even more special.
  • There's a built-in flexibility here that means you can make it with whatever vegetables you have on hand.
02 -
  • The order matters more than you think—toasting your curry paste in the oil before adding liquid makes the difference between a broth that tastes deep and one that tastes flat and one-dimensional.
  • Don't overcook the bok choy or it'll turn into mush; you're looking for that moment when the thickest part of the stem becomes tender but the leaves are still holding their shape and color.
  • Lime is not optional here; that bright acidity is what lifts the entire bowl and prevents it from feeling heavy even with the coconut milk.
03 -
  • Cook your noodles in a separate pot instead of in the broth; this keeps them from absorbing too much liquid and getting mushy, and it keeps your broth clearer and more vibrant.
  • Add a splash of vegetable broth to any leftover curry broth the next day and you have an instant starter for a new batch—the flavors only get deeper.
  • Fresh curry paste from the refrigerated section of the store is more aromatic than jarred paste, and it's worth seeking out if you can find it.
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