This vegan Thai red coconut curry ramen is a flavorful vegan dish filled with veggies and slurpy noodles that can be made in no time! Red curry paste adds a Thai twist to a Japanese-style ramen bowl and makes it extra cozy. This fusion dish combines the best of both worlds to create a savory and satisfying meal that's perfect for any occasion.
Let’s dive into what makes Thai red curry so tasty, then go through the recipe so you can make this delicious dish yourself.
What is Thai red curry?
Thai red curry is a spicy and fragrant sauce made with red chili peppers, lemongrass, garlic, shallots, and a variety of spices like cumin, coriander, and turmeric. It's often used in Thai cuisine as a base for soups, stir-fries, and curries.
In our Thai Red Coconut Curry Ramen, the red curry serves as the base for the broth, giving it a rich and complex flavor that's both sweet and spicy. The coconut milk adds a creamy and slightly sweet flavor to the broth, balancing out the heat of the red curry.
Vegan Ramen Noodles
Here at Right Foods, we love our ramen, and we crafted our vegan chicken ramen noodles to be just as savory and satisfying as their meat-based counterpart.
In this Thai Red Coconut Curry Ramen, the vegan ramen noodles are cooked in the red curry coconut broth, absorbing all the rich and spicy flavors. This creates a unique fusion of Japanese and Thai cuisines, with the chewy texture of the ramen noodles contrasting with the creamy and flavorful broth.
Toppings: The Finishing Touches
To complete the dish, we added a variety of toppings to the ramen noodles and broth, including sriracha tofu and veggies.
We opted for tofu as our protein source, then added snap peas, bok choy, green onions, and sesame seeds, but you can add whatever toppings you’d like and/or have on hand. Get a few ideas below.
Vegetables: Vegetables like bell peppers, carrots, and snow peas add color and nutrients to the dish, while also providing a crunchy texture that contrasts with the soft noodles and creamy broth.
Fresh herbs: Herbs like cilantro, Thai basil, and mint add a bright and refreshing flavor to the dish, enhancing the complex flavors of the red curry and coconut milk.
How to Make Thai Red Coconut Curry Ramen
Ready to try making Thai Red Coconut Curry Ramen at home? Scroll to the bottom to find a recipe card, and read below for a walkthrough on how to make it.
First, we start making the broth by combining warm water with the seasoning packet from Right Foods Vegan Chicken Flavor Ramen. Now, to add more flavor: add chopped garlic, shallots, and 2 tablespoons of the broth you just made to a pot over low heat. Simmer this mixture for about 5 minutes until the veggies are soft.
To finish off the broth, add in the Thai red curry paste, coconut milk, milk alternative of choice, lime juice, and maple syrup. Bring to a boil over medium-high heat. Add the ramen into the broth and cook until soft, about 7 minutes. You can add more water or seasoned broth at this point if you’d like.
For the last few minutes of cooking time, add in the bok choy. Now, it’s time to make the sriracha tofu. Cook cubes of tofu in a non-stick pan until golden brown. Then, add sriracha, toss to coat, and cook for another couple of minutes until the sriracha is fully absorbed.
To prepare the snap peas, microwave in a small bowl with 1 tbsp water for 30 seconds. Prepare any other toppings you’d like to add.
Add the ramen with broth and toppings to a large bowl. Garnish with fresh green onions and a sprinkle of toasted sesame seeds and enjoy!
This Thai red coconut curry ramen bowl is not only gorgeous, but it also tastes just as good as it looks AND it’s nutritious.
Right Foods Vegan Chicken Ramen makes for the perfect savory base for this dish. Layered with curry paste, coconut milk, and a variety of toppings, the ramen noodles are transformed into a gourmet meal.
Peruse our other amazing Dr. McDougall’s recipes on our recipe page.
Thai Red Coconut Curry Ramen
This vegan Thai red coconut curry ramen is a flavorful vegan dish filled with veggies and slurpy noodles that can be made in no time!
1 cup warm water
2 cloves garlic, chopped
½ shallot, chopped
2 to 3 teaspoons Thai red curry paste
¼ cup light coconut milk
¼ cup non-dairy milk, unsweetened and unflavored (any kind you like)
½ lime, juiced
1 tablespoon maple syrup
1/3 block super firm or extra firm tofu, cubed
1 to 2 teaspoons sriracha
½ cup sugar snap peas
5 baby bok choy leaves
1 green onion, sliced, for garnish
Sesame seeds, optional, for garnish
Veggies & Garnish
Mix 1 cup of warm water with the seasoning packet from Right Foods Vegan ChickenFlavor Ramen to make a broth.
In a medium pot add the chopped garlic, shallots, and 2 tablespoons of the broth. Simmer over low heat for 5 minutes to soften the veggies.
Then add in the Thai red curry paste, coconut milk, nondairy milk, lime juice, and maple syrup. Simmer over medium high heat for 5 to 7 minutes until it starts to boil. Once boiling add the remaining contents of the ramen into the pot and boil for 6 to 7 minutes or until noodles are soft. If you want to add in ¼ cup to ½ cup if water for more broth you can do that. In the last 3 minutes of cooking add the bok choy leaves to soften them.
Meanwhile, add the tofu into a small non-stick pan and cook each side until golden and crispy about 2 to 3 minutes per side over medium heat. Add the sriracha, toss to coat, and cook until the tofu has absorbed it, about 1 to 2 minutes over low heat.
Add the sugar snap peas into a small bowl and add 1 tablespoon of water, microwave for 30 seconds or you can add it into the broth.
Add all the ingredients into a large bowl. Garnish with green onion and sesame seeds, if desired, and enjoy.