Vegan Coconut Curry Ramen (Printable version)

Creamy coconut curry with bok choy, mushrooms, and fragrant spices in a flavorful vegan noodle bowl.

# Ingredient List:

→ 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
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 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 toast the spices.
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 taste.
09 - Divide cooked noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
10 - Top with scallions, sesame seeds, red chili, cilantro, and a squeeze of lime.

# Expert Advice:

01 -
  • The broth tastes like it simmered for hours, but comes together in under 30 minutes—your secret for weeknight comfort.
  • It's naturally vegan but so creamy and satisfying that no one will notice what's missing.
  • You can prep everything in advance and have dinner ready the moment you need it.
02 -
  • Don't skip toasting the curry paste and turmeric—this step concentrates their flavors and prevents the broth from tasting raw or one-dimensional.
  • Add the bok choy and carrots late in cooking; they'll stay vibrant and crisp instead of becoming mushy and gray.
03 -
  • Make the broth ahead and refrigerate it; reheating it gently in the morning means dinner is just noodles and garnish away.
  • If your coconut milk separates in the can, that's normal—just stir it well before adding it to the pot.
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