Vegan Coconut Curry Ramen (Printable version)

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

# What you 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

# Steps to follow:

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 constantly for 1 minute to bloom the spices.
04 - Pour in vegetable broth and coconut milk. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer over medium-low heat.
05 - Add sliced mushrooms to the simmering broth and cook for 8 to 10 minutes until tender.
06 - While the mushrooms cook, prepare ramen noodles according to package instructions. Drain and set aside.
07 - Stir bok choy and julienned carrot into the simmering broth. Cook for 2 to 3 minutes until bok choy is just wilted but still bright green.
08 - Taste the broth and adjust seasoning with additional salt and black pepper as needed.
09 - Divide cooked noodles evenly among serving bowls. Ladle the hot broth and vegetables over the noodles.
10 - Top each bowl with sliced scallions, toasted sesame seeds, sliced red chili, fresh cilantro, and serve with lime wedges on the side.

# Expert tips:

01 -
  • It's ready in 40 minutes but tastes like you've been simmering it all afternoon.
  • The coconut milk makes it creamy and luxurious without any dairy guilt whatsoever.
  • You can throw in whatever vegetables are sitting in your crisper drawer and it'll taste intentional.
  • Every spoonful has this perfect balance of heat, sweetness, and that deep savory note that keeps you going back for more.
02 -
  • If you add the bok choy too early, it'll turn into sad brown strings instead of staying bright and crisp—timing matters here more than you'd think.
  • Don't skip the initial sautéing of the aromatics; it transforms them from raw and harsh into something sweet and rounded that holds the whole broth together.
  • If your broth looks separated or curdled, it's usually because it got too hot too fast—keep it at a gentle simmer and you'll be fine.
03 -
  • Buy the best coconut milk you can afford—it makes a visible difference in how silky and rich the broth becomes.
  • Keep the noodles separate until serving, and if you're eating it hours later, store the broth and noodles apart so they don't get soggy and sad.
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