This Vegan Thai Red Curry Ramen is a warm and cozy bowl of goodness! It brings together spicy red curry, fresh veggies, and noodles to create a filling meal that’s oh-so-satisfying.
Trust me, the aroma alone makes your kitchen smell like a Thai restaurant! It’s fun to make, and I love adding extra toppings like cilantro and lime for a burst of flavor—so delicious!
Key Ingredients & Substitutions
Ramen Noodles: Use vegan ramen noodles to stay plant-based. If you can’t find them, try rice noodles or soba noodles instead. Just make sure to adjust cooking times accordingly!
Coconut Milk: This gives the broth its creamy texture. Full-fat coconut milk is best, but light coconut milk also works if you’re looking for a lower-calorie option. Don’t have coconut milk? Almond or soy milk can be a substitute, though they won’t be as rich.
Tofu: Firm tofu is ideal here for frying, giving a nice texture. If you’re not a fan, you can skip it or replace it with chickpeas for protein. Additionally, tempeh can also work well in this recipe.
Red Curry Paste: It’s packed with flavor. For a milder taste, reduce the amount or try a green curry paste. Just double-check that it’s vegan, as some brands may include shrimp paste.
Vegetables: Feel free to mix in whatever veggies you have on hand! Carrots, snap peas, or bok choy can easily be tossed in for added nutrition and color.
How Do I Perfectly Fry Tofu?
Getting crispy tofu can be tricky, but here’s a simple method! First, it’s crucial to press the tofu to remove moisture. This helps it crisp up better in the pan. Here’s a step-by-step:
- Drain tofu and wrap it in a clean kitchen towel. Place something heavy on top (like a skillet) and let it sit for at least 15 minutes.
- After pressing, cut the tofu into cubes and pat it dry with a paper towel.
- Heat coconut oil in a non-stick pan over medium heat until it’s hot.
- Add tofu cubes, making sure they’re not crowded. Fry until golden brown on all sides, about 6-8 minutes.
- Sprinkle a little salt while frying for added flavor.
Using these steps, you’ll achieve wonderfully crispy tofu every time!
What’s the Best Way to Prepare the Broth?
The broth is the heart of your ramen, so getting it flavorful is key. Here’s how to make it special:
- Heat a little coconut oil in your pot before adding red curry paste. This helps release those wonderful flavors.
- When adding the coconut milk and vegetable broth, stir well to combine and let it simmer for rich taste!
- Taste and adjust the seasoning with soy sauce and lime juice—to balance richness with acidity.
Remember to not rush the simmering; it allows all those flavors to meld beautifully!
Vegan Thai Red Curry Ramen
Ingredients You’ll Need:
For the Base:
- 200g ramen noodles (vegan)
- 1 tablespoon coconut oil
- 1 cup firm tofu, cubed
For the Vegetables:
- 2 cups fresh spinach or kale
- 1 cup mushrooms, sliced (shiitake or cremini)
- 1 red bell pepper, thinly sliced
- 1 small red chili, sliced (for garnish)
For the Broth:
- 2 tablespoons Thai red curry paste (check that it’s vegan)
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or brown sugar
- Juice of 1 lime (plus extra wedges for serving)
For Garnishing:
- 2 green onions, chopped
- Fresh mint leaves
- Sesame seeds
- Salt and pepper to taste
How Much Time Will You Need?
This delightful Vegan Thai Red Curry Ramen takes about 15 minutes to prepare and 20 minutes to cook. So, in a total of around 35 minutes, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu to remove excess moisture, which helps it crisp up nicely. Once pressed, cut your tofu into small cubes. Heat the coconut oil in a pan over medium heat. Add the tofu cubes and fry them until they are golden and crispy on all sides—you want them nice and crunchy! Once done, set the crispy tofu aside.
2. Make the Broth Base:
In a large pot, add a bit more coconut oil and warm it up. Then add the Thai red curry paste. Allow it to fry for about a minute until you can smell its amazing fragrance—this is where the flavor begins! Next, pour in the coconut milk and vegetable broth, stirring well to combine everything together.
3. Flavors in the Broth:
Add in the soy sauce, maple syrup, and the freshly squeezed lime juice into the pot. Stir everything and bring the broth to a gentle simmer. This gives the broth a balanced flavor with that touch of sweetness from the maple syrup!
4. Cook the Veggies:
It’s time to bring the vegetables into the mix! Add the sliced mushrooms, spinach (or kale), and red bell pepper into the broth. Let them cook for about 5 minutes until they become tender yet vibrant. You want them to still have some crunch!
5. Prepare the Noodles:
While the veggies cook, prepare the ramen noodles in a separate pot according to the package instructions. Once cooked, drain the noodles and divide them into serving bowls.
6. Assemble Your Ramen:
Now it’s time to put everything together! Ladle the hot and fragrant red curry soup with all those lovely vegetables over the noodles in each bowl. On top, add the crispy tofu cubes that you set aside earlier.
7. Garnish and Serve:
Create a beautiful finishing touch by garnishing each bowl with sliced red chili, chopped green onions, fresh mint leaves, and a sprinkle of sesame seeds. Don’t forget a nice lime wedge on the side for an extra zing! Serve immediately and enjoy the vibrant, creamy, spicy flavors!
This recipe delivers a colorful, fragrant bowl of Vegan Thai Red Curry Ramen, perfect for a cozy night in or impressing guests with something special!
Can I Use Different Noodles for This Recipe?
Absolutely! If ramen noodles aren’t available, you can use rice noodles or soba noodles as a substitute. Just adjust the cooking time according to the package instructions for the noodles you choose. The key is to ensure the noodles are vegan!
How Do I Store Leftover Ramen?
Store any leftover ramen in an airtight container in the refrigerator for up to 2 days. Keep the noodles and broth separate to prevent the noodles from becoming mushy. To reheat, warm the broth and add the noodles just before serving to maintain their texture.
Can I Make This Recipe Spicier?
If you like it hot, feel free to add more Thai red curry paste, or toss in some additional sliced red chilies or chili flakes while cooking. You can also serve extra chili on the side for those who prefer more heat!
What Can I Use Instead of Tofu?
If you’re not a fan of tofu or looking for a different protein, chickpeas or tempeh are great alternatives. You can also use any plant-based meat substitute or simply load up on more veggies for a lighter version!