Print

Creamy Vegan Thai Red Curry Ramen

creamy vegan thai red curry ramen - featured image
Print Recipe

A quick and cozy vegan ramen featuring a creamy coconut milk and red curry broth with tender tofu, fresh veggies, and chewy noodles. Perfect for comforting dinners with simple ingredients and bold flavors.

Ingredients

Scale
  • 2–3 tablespoons vegan red curry paste (e.g., Mae Ploy)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 2 cups (480 ml) vegetable broth
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 block firm tofu, pressed and cubed
  • 4 ounces ramen noodles (fresh or dried; alkaline preferred)
  • 1 cup baby spinach or kale
  • 1/2 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 2 green onions, sliced
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar or coconut sugar
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (optional, for garnish)
  • Oil for cooking (optional, can substitute with vegetable broth or water)

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel or paper towels, placing it on a plate, and setting a heavy object on top for 15-20 minutes to remove excess moisture.
  2. While tofu presses, mince garlic and ginger, slice red bell pepper, julienne carrot, and chop green onions and cilantro. Set aside.
  3. Bring a large pot of water to boil. Cook ramen noodles according to package instructions (3-4 minutes). Drain and rinse under cold water to stop cooking. Set aside.
  4. Cut pressed tofu into bite-sized cubes. Heat 1 tablespoon oil in a large pot or skillet over medium-high heat. Add tofu and cook until golden and slightly crispy, about 5-7 minutes, turning occasionally. Remove tofu and set aside.
  5. Lower heat to medium. In the same pot, add more oil if needed. Sauté minced garlic and ginger until fragrant, about 30 seconds.
  6. Stir in 2-3 tablespoons red curry paste and cook for 1 minute to release aroma.
  7. Pour in coconut milk and vegetable broth. Stir well and bring to a gentle simmer.
  8. Add soy sauce and brown sugar. Taste and adjust seasoning. Let broth simmer gently for 8-10 minutes to thicken and develop flavor.
  9. Add red bell pepper, carrots, and baby spinach or kale. Let soften in simmering broth for 3-4 minutes. Return tofu cubes to pot to warm through.
  10. Divide cooked noodles between bowls. Ladle hot curry broth with veggies and tofu over noodles.
  11. Garnish with fresh lime juice, sliced green onions, and chopped cilantro. Optionally add crushed peanuts or chili oil for extra flavor.

Notes

Press tofu well to remove excess moisture for better texture. Cook curry paste in oil before adding liquids to unlock full flavor. Use full-fat coconut milk for a richer broth. Rinse noodles after boiling to prevent mushiness. Add fresh lime juice last to brighten the broth. For oil-free version, sauté curry paste and aromatics in vegetable broth or water. Store broth and noodles separately to avoid soggy noodles.

Nutrition

Keywords: vegan, Thai red curry, ramen, coconut milk, tofu, quick dinner, cozy meal, plant-based, easy recipe

Find it online: https://nadinetable.com/creamy-vegan-thai-red-curry-ramen-recipe-easy-cozy-dinner-idea/