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Warm Up on a Chilly Night with this Vegan Red Curry Ramen Recipe
This easy ramen recipe will get vegan comfort food on your table in just over 15 minutes.
Thai red curry paste makes this ramen noodle recipe both savory and spicy. I’ve also loaded it with healthy vegetables and brown rice noodles for an easy, healthy, gluten-free dinner option!
Thai Red Curry Ramen: A Twist on Traditional Ramen Noodle Bowls
Several years ago, I lived in a city where you could find almost any kind of food. Whether you wanted Southern comfort, Ethiopian or Peruvian, there was a place for you. I loved the constant culinary adventure, but when asked, ramen was usually my food of choice.
If you’re not familiar with ramen, it’s a noodle bowl, filled with hot broth and a host of other ingredients that’s sensationally savory. Typically, it’s neither Thai nor vegan, which made eating it a bit trickier when I modified my diet. So, I did what any industrious food blogger would do, and I invented my own and this Thai Red Curry Ramen Noodle Bowl recipe was born!
Can I Put Red Curry Paste in Ramen?
Absolutely! Ramen is traditionally a Japanese dish, but Thai versions are becoming more popular. This Thai Red Curry Ramen takes the best of both worlds pairing chewy, slurp-worthy ramen noodles with a spicy red curry ramen broth.
Can Ramen Be Vegan?
Ramen broth is traditionally made using a beef or chicken stock, seasoned with seaweed and often some other sea life. Likewise, ramen noodles usually include egg as an ingredient.
In the case of this vegan red curry ramen though, I swapped out traditional ramen noodles with Lotus Foods’ rice ramen noodles and made the broth using plant-based ingredients.
What Does Red Curry Ramen Taste Like?
In short, it tastes divine.
Thai red curry tends to be less spicy than say… green curry… but it’s still got plenty to offer (and you can increase the heat with a little bit of sriracha). This Thai red curry ramen broth features red curry paste and creamy coconut milk with a hint of salty goodness (provided through tamari). Peanut butter gives this broth an added richness.
An Easy Thai Red Curry Ramen Recipe? I Thought That Was a Myth?
Easy vegan recipes exist. They really do. But, it’s also true that eating vegan can involve a lot of prep work. I often hear from people that the prep time is their biggest deterrent.
Don’t worry though! While I love dilly-dallying around in my kitchen some nights, on others I really just want to get dinner on the table. So, I’ve worked out a series of vegan recipes that are easy. Thirty minutes or less. With ingredients that you can find.
And while you may be thinking that you’ll never find all the ingredients to make a Thai/Japanese/Chinese inspired vegan soup at your local grocery store, I think you’ll be surprised. Most stores now have (albeit sometimes small) ethnic food section. In there, you should be able to find what you need.
And, here’s what you’ll need (at least those items that you might be unfamiliar with):
You can buy a package of instant ramen noodles, but make sure not to use the spice pack inserted. I’m a big fan of Lotus Food’s® ramen noodles, with the Millet and Brown Rice being one of my favorites.
Traditionally, ramen noodles are made with wheat flour and alkaline water, which gives them their springy, chewy texture. The Lotus Food noodles are rice noodles with much of the same texture as the wheat noodles – at least to start. I find that they will become too soft if cooked too long, so I prepare them al dente and then add them to my ramen broth just before serving.
I included these on this list even though they’re not an item that might be unfamiliar to you. You must have some fresh lime to squeeze into your red curry ramen. It just wakes everything up!
I don’t want to assume that everyone reading this recipe has cooked with fresh ginger before. If you haven’t, you’re looking for a tan root in the produce section of your grocery store. I usually buy a 3 to 4-inch piece and cut off what I need. You’ll need about 1 inch. I peel it and mince it, or you can grate it with a ginger grater.
Do You Love This Thai Red Curry Ramen Recipe?
Do you love this Vegan Red Curry Ramen Noodle Bowl? Be sure to check out vegan Thai recipes! If you’re into cool, refreshing salads, then my Vegan Thai Noodle Salad is for you! Looking for more ramen noodle soup ideas? Then be sure to check out my Vegan Thai Green Curry Noodle Bowl!
If you’re looking for really easy, fresh recipes this summer, consider the cold noodle salad. This Vegan Thai Noodle Salad with Sweet Chili Vinaigrette recipe comes together in less than 30 minutes and its colorful presentation makes for a great way to showcase your farmer’s market haul.
No vegan recipe collection is complete without a Thai green curry recipe! Green curry is spicy, rich and flavorful and makes for an easy vegan dinner option. I like to pack my green curry bowls with healthy vegetables and flavorful rice varieties to add in extra color and nutrition.
What’s in My Kitchen to Make This Thai Red Curry Ramen Easier?
Want to know what tools and resources I keep on hand to make my vegan cooking even easier? Here’s a short list of what helped me create this blog post and recipe. For the complete list, visit my Shop where you can find the kitchen gadgets I like as well as a list of books that I recommend.
Thai Red Curry Ramen Noodle Bowls
- 1 pkg ramen noodles I like Lotus Foods(R) Brown Rice & Millet Ramen Noodles; I package includes four ramen noodle bricks
- 2 tbsp sesame oil
- 8-10 shiitake mushrooms washed, dried and sliced thin
- 1 inch fresh ginger minced or grated
- 2 garlic cloves peeled and crushed
- 1/4 cup red curry paste I like Thai Kitchen's(R) vegan thai red curry paste
- 1 qt low sodium vegetable broth I use Pacific Food's(R)
- 2 tbsp peanut butter just peanuts, peanut butter is best
- 2 tbsp soy sauce or use tamari if gluten free
- 14 oz can full fat coconut milk I use Thai Kitchen's(R) coconut milk
- 1 red bell pepper washed and sliced into bite-sized pieces
- 2-3 bunches broccolini washed and trimmed
- 2 fresh limes sliced into wedges; optional as garnishment (but highly recommended!)
- 1-2 scallions thinly sliced, as optional garnishment
- Sriracha optional, as additional spice
- Prepare the ramen noodles al dente in accordance with package directions. Set aside. See recipe notes for suggestions if using rice ramen noodles.
- In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
- Add the garlic and the fresh ginger. Sauté for 2-3 minutes more being careful not to burn the garlic.
- Add the red curry paste and saute for 1-2 minutes, stirring constantly and allowing the paste to toast slightly.
- Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes.
- Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
- Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles. Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice.
About Herbivore’s Kitchen
Herbivore’s Kitchen is a plant-based food blog started by me, a vegan home chef, cookbook author, aspiring food photographer and how-to-be-a-better-food-blogger junkie. You’ll mostly find creative and tasty vegan recipes and detailed deep dives into vegan ingredients (check out my Vegucation section) on my blog. I love knowing as much as I can about the food that I make. I’m also really into running a food blog as a business, so I’ve also got a section of my blog titled: Confessions of a Food Blogger where I get into the nitty gritty on how to build, manage, market and monetize a food blog.