Vegan Coconut Curry Ramen (Printable Version)

A fragrant bowl featuring coconut milk, curry spices, tender bok choy, and umami mushrooms for rich flavors.

# The Ingredients 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 for gluten-free
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

# Step-by-Step Instructions:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Add red curry paste and turmeric, stirring for 1 minute to activate the spice flavors.
04 - Pour in the vegetable broth and coconut milk. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer.
05 - Add mushrooms and simmer for 8 to 10 minutes until tender.
06 - Cook ramen noodles according to package instructions. Drain and set aside.
07 - Stir bok choy and carrots into the simmering broth. Cook for 2 to 3 minutes until bok choy is just wilted but still bright.
08 - Season the broth with salt and black pepper to your preference.
09 - Divide cooked noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
10 - Top each bowl with scallions, sesame seeds, red chili, cilantro, and a squeeze of lime juice.

# Additional Tips::

01 -
  • The broth tastes like it simmered for hours but comes together in under 30 minutes, which means weeknight dinners that feel indulgent.
  • It's naturally vegan but nobody will notice or care because the coconut milk and curry paste create this rich, savory depth that satisfies everyone at the table.
  • You can prep the ingredients while the broth builds, so there's actual flow and rhythm to the cooking instead of feeling rushed.
02 -
  • Don't rush the onion at the beginning because that's where the natural sweetness builds, which balances all the spice that comes later and prevents the curry from tasting one-dimensional.
  • Full-fat coconut milk is non-negotiable; lite coconut milk makes the broth taste thin and wan, and you'll spend the whole time wishing it had body.
  • Add the bok choy in the last 2 to 3 minutes, not earlier, because it falls apart if it sits in the broth too long and you'll end up with green dust instead of actual vegetables.
03 -
  • Make the broth ahead and store it for up to 3 days in the fridge, then reheat and add fresh noodles and vegetables when you're ready to eat; this actually deepens the flavors further.
  • If you're cooking for people with different heat preferences, keep the red chili and curry paste adjustments on the side so everyone can control their own bowl instead of you guessing.
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