Spicy Thai Vegan Ramen Recipe

Spicy Thai Vegan Ramen is a warming, nourishing bowl full of bold flavors from red curry paste, coconut milk, and lime. With tender noodles, crispy tofu, and colorful veggies, this 30-minute dish is perfect for weeknights and totally plant-based.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Ingredients

2 tbsp sesame oil or vegetable oil
3 cloves garlic minced
1 tbsp fresh ginger grated
2 tbsp Thai red curry paste vegan
4 cups vegetable broth
1 can 13.5 oz full-fat coconut milk
2 tbsp soy sauce or tamari for gluten-free
1 tbsp maple syrup or agave
Juice of 1 lime
7 oz ramen noodles vegan
1 block 14 oz firm tofu, pressed and cubed
1 tbsp cornstarch optional, for crisping tofu
1 tbsp oil for tofu
1 cup sliced mushrooms
1 cup shredded carrots
2 cups bok choy or spinach
Fresh cilantro green onions, and red chili for garnish

Instructions

In a large pot, heat 2 tbsp sesame oil over medium heat. Add garlic and ginger and sauté for 1–2 minutes until fragrant.
Stir in Thai red curry paste and cook for another minute.
Pour in vegetable broth and bring to a simmer. Add coconut milk, soy sauce, maple syrup, and lime juice. Simmer gently for 10 minutes.
While broth is simmering, toss cubed tofu with cornstarch (optional) and pan-fry in 1 tbsp oil until golden on all sides. Set aside.
Add mushrooms, carrots, and bok choy to the broth. Simmer for another 3–5 minutes until vegetables are tender.
In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
To serve, divide noodles into bowls. Ladle hot broth and vegetables over noodles. Top with crispy tofu.
Garnish with fresh cilantro, green onions, and red chili. Serve hot.

Notes

Use gluten-free ramen and tamari if avoiding gluten.
For extra heat, add a dash of sriracha or sliced Thai chilies.
Swap tofu with tempeh or edamame for variety.
Store noodles separately if making ahead to avoid sogginess.
Add a spoonful of peanut butter for a nutty twist.