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To create the perfect Vegan Coconut Curry Ramen, you need some key ingredients: - 2 packets of ramen noodles (vegan) - 1 can (400ml) coconut milk - 2 tablespoons red curry paste - 1 cup vegetable broth - 1 tablespoon soy sauce or tamari - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, julienned - 2 green onions, chopped - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste These ingredients are simple yet packed with flavor. Each item plays a role in making this dish vibrant and tasty. Garnishes can elevate your ramen experience. Consider adding: - Sliced red chili for heat - Sesame seeds for crunch - Extra lime wedges for zest - Avocado slices for creaminess These optional garnishes can add a personal touch to your ramen. They boost flavor and make your dish look stunning. If you can't find something or want to switch it up, here are some great substitutes: - Use coconut cream instead of coconut milk for a richer taste. - Swap the red curry paste for green curry paste for a different flavor. - Try other veggies like zucchini or spinach based on what you have. - If you're avoiding soy, use coconut aminos instead of soy sauce or tamari. These substitutions keep the dish delicious and allow you to use what's on hand. Cooking should always be flexible! {{ingredient_image_1}} Start by heating a drizzle of vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger. Sauté these for about a minute until they smell great. Next, stir in two tablespoons of red curry paste. Cook this for another minute to let the flavors mix well. Now, pour in one can of coconut milk and one cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer. This base will give your ramen a rich and creamy flavor. While the base simmers, it’s time to add some color and crunch. Toss in one cup of broccoli florets, one sliced red bell pepper, one cup of snap peas, and one julienned carrot. Cook these veggies for about 5 to 7 minutes. You want them to be tender but still crisp. This ensures they keep their nutrients and texture. While the vegetables cook, prepare the ramen noodles. Follow the package instructions for cooking. Once done, drain the noodles and set them aside. After your veggies are ready, add one tablespoon of soy sauce or tamari to the pot. Season with salt and pepper to your liking. Finally, add the cooked ramen noodles to the pot. Gently toss everything to combine. Serve your Vegan Coconut Curry Ramen hot, garnished with chopped green onions, fresh cilantro, and a lime wedge on the side. Enjoy this savory and simple meal! To make the best ramen broth, start with fresh ingredients. Use coconut milk for creaminess and depth. Red curry paste gives it a rich flavor. Combine these with vegetable broth for a solid base. Always taste as you go. Adjust with soy sauce for saltiness. If you want a little zing, add a squeeze of lime. This brightens the flavors and makes the broth shine. Keep your veggies tender-crisp. This means they should be bright and a bit crunchy. Add them to the pot after making the broth. Broccoli, bell peppers, and snap peas cook quickly. Stir them in and watch closely. They will need about 5 to 7 minutes on medium heat. Don’t overcook them; you want them vibrant and fresh. A splash of cold water after cooking can help keep that color. To amp up the taste, use fresh ginger and garlic. They add warmth and spice to the dish. Also, fresh cilantro brings a nice finish. Don’t skip the lime wedges; they give a perfect burst of flavor. You can also add chili flakes if you like heat. Lastly, play with the broth seasoning. Try adjusting salt and pepper to your liking. Each small change can transform your ramen. Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your ramen. Always opt for seasonal produce when possible. Adjust Spice Levels: If you enjoy a bit more heat, feel free to add some chili flakes or fresh sliced chilies along with the red curry paste. Customize Your Toppings: Experiment with different toppings like avocado, bean sprouts, or toasted sesame seeds to elevate your ramen experience. Make It Ahead: This curry broth can be made in advance and stored in the fridge for up to three days. Just reheat and add the noodles when ready to serve. {{image_2}} Want a kick? Add some heat! You can make spicy vegan coconut curry ramen by adding more red curry paste. Start with two tablespoons, then taste. If you want more heat, add a bit at a time. You can also toss in some sliced fresh chili peppers. They add flavor and spice. Don't forget to adjust the salt. Use less if you add more curry paste. If you're gluten-free, don’t worry! You can still enjoy this dish. First, look for gluten-free ramen noodles. Many brands offer them now. You can also use rice noodles if you can't find gluten-free ramen. When you choose soy sauce, use tamari instead. Tamari is a great gluten-free option. Your meal will still taste amazing! Need more protein? Add tofu or chickpeas. Firm tofu works well. Cut it into cubes and sauté it before adding it to the pot. This gives it a nice texture. If you prefer chickpeas, drain and rinse a can. Toss them in with the veggies. They soak up the curry flavor. Both options make your meal filling and tasty. After you enjoy your Vegan Coconut Curry Ramen, store any leftovers in an airtight container. Make sure to let the ramen cool before sealing it. This way, it stays fresh and tasty. Leftovers can last in the fridge for up to three days. To reheat, pour the ramen into a pot. Add a splash of vegetable broth to prevent it from drying out. Heat it on medium-low, stirring often until hot. You can also use the microwave. Place the ramen in a bowl and cover it. Heat in short bursts, stirring in between, until it’s warm. You can freeze the Vegan Coconut Curry Ramen for later. First, store the broth and noodles separately. This keeps the noodles from getting mushy. Use freezer-safe bags or containers. When you’re ready to eat, thaw the broth overnight in the fridge. Heat it on the stove and add cooked noodles. Enjoy your delicious meal anytime! Yes, you can use other noodles! Rice noodles or udon noodles work well. Just make sure they are vegan. Cook them according to their package instructions. Different noodles add variety and texture. Experiment with what you have at home. Vegan Coconut Curry Ramen stays fresh for about three to four days in the fridge. Store it in an airtight container. Reheat it gently on the stove or in the microwave. Keep in mind that the noodles may soak up some broth over time. Coconut milk is key for the creamy texture. It adds a rich flavor that complements the red curry paste. If you need a substitute, try almond milk or cashew cream. But these will change the taste and creaminess. Coconut milk truly makes this dish special. In this blog post, I covered the ingredients needed for Vegan Coconut Curry Ramen, including essential items and substitutions. We walked through the steps to prepare the base, cook vegetables, and combine noodles and broth. I shared tips for a great broth and tender veggies. You can also explore spicy versions and protein options. Don’t forget storage tips for leftovers. With these simple steps, you can enjoy a warm bowl of delicious ramen any time. Cooking can be fun and rewarding!

Vegan Coconut Curry Ramen

A delicious and hearty vegan ramen dish with coconut milk and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 packets ramen noodles (vegan)
  • 1 can coconut milk (400ml)
  • 2 tablespoons red curry paste
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 carrot julienned
  • 2 green onions chopped
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Salt and pepper to taste

Instructions
 

  • In a large pot, heat a drizzle of vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  • Stir in the red curry paste and cook for an additional minute, allowing the flavors to meld.
  • Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
  • Add the broccoli, red bell pepper, snap peas, and carrot to the pot. Cook for about 5-7 minutes until the vegetables are tender-crisp.
  • Meanwhile, cook the ramen noodles according to package instructions; drain and set aside.
  • Once the vegetables are cooked, add the soy sauce or tamari to the pot and season with salt and pepper to taste.
  • Add the cooked ramen noodles to the curry broth and gently toss to combine.
  • Serve the Vegan Coconut Curry Ramen in bowls, garnished with chopped green onions, fresh cilantro, and a lime wedge on the side.

Notes

Adjust the spice level by adding more or less red curry paste.
Keyword coconut, curry, noodles, ramen, vegan