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Vegan Curry Ramen (Easy Thai Noodle Recipe)

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This vegan curry ramen recipe is an effortless blend of Thai cuisine and a comforting classic noodle soup. If you’re looking for a meal that is quick but also very filling and delicious, this spicy soup whips up in only 30 minutes.

I have been experimenting in the kitchen a lot with different coconut curry ramen recipes. I’ve used chewy ramen noodles, rice noodles, and even dumplings for various vegan ramen recipes. This soup is packed with healthy vegetables and with ingredients you can easily find at your local grocery store. The curry ramen broth is truly addicting and filled with so much flavor.

​Traditionally, ramen recipes have fish sauce, chicken broth and egg added to their base. This ramen recipe is completely plant-based and it’s made with creamy coconut milk. Veggie broth takes the place of chicken broth, and extra firm tofu adds protein and bulk for a satisfying meal.

Recipe Highlights

  • Vegan and gluten-free – This recipe is suitable for a range of diets. Be sure you check the individual ingredients labels as well. Use tamari instead of soy sauce for a gluten-free recipe.
  • 30-minute meal – This is a fast 30 minute meal that works into a busy lifestyle.
  • Authentic Thai flavors – Heavily influenced by Thai cuisine, the red curry paste infuses this soup with authentic flavors.
  • Healthy vegetables – This recipe has carrots and baby bok choy making it an easy way to add veggies to your diet. You can also use leftover vegetables you have in the kitchen.
  • Customizable spice – Adjust the amount of curry spice to your liking if you like it a bit spicier, or not too spicy at all.
  • Noodle versatility – You can use any kind of noodles you would like in this recipe. I prefer using Pad Thai style rice noodles.
  • High protein – This recipe has added protein from the firm tofu. You can also experiment and use soft tofu for a different style of soup.

How to make vegan curry ramen

Vegan curry ramen

Start by prepping your vegetables. Cut the carrot into thick slices and cut the onions from top to root. Wash the bok choy and trim off the ends. Slice into quarters.

In a large pot over medium heat, heat the oil. Add the curry paste and cook for 1 minute, stirring until it becomes fragrant.

Add your broth or vegetable stock and stir. Scrape off the curry paste at the bottom of the pot.

Add the carrots, onions and tofu. Cook for 10 minutes until the carrot begins to soften.

In a separate pot, cook your ramen noodles. Follow the package instructions and cook them till they are barely tender. Leave a bit of chew as they will continue to cook a bit in the soup. Drain and rinse.

Add coconut milk once the carrots are tender. Stir in soy sauce, sugar and vinegar and cook for 2 minutes. Then, add your cooked noodles and bok choy. Cook for an additional 3 minutes until the bok choy is tender.

Serve with fresh cilantro, lime juice, kaffir lime, sesame seeds, red pepper flakes or green onions. A drizzle of sesame oil also goes a long way.

Tip: Noodles absorb liquid as they sit. If you are prepping this to eat later or the next day, leave the noodles out and add them just before serving.

​Recipe tips and FAQs

Can I use different noodles instead of rice noodles?

​Yes, you can use udon noodles or soba noodles. But, the cooking time will vary depending on what you use. You can even use instant ramen noodles for extra easy preparation.

What can I use instead of coconut milk?

For the best flavor, use coconut milk from a can. However, you can use another plant-based milk with a bit of cornstarch to thicken. The flavor profile will be very different.

How can I make this recipe spicier?

Now you’re speaking my language! Spice this recipe up with cayenne pepper, sriracha, or your favorite hot sauce. If its your first time making this recipe, start with the base amount of curry and then adjust for next time.

Can I use a different Thai curry paste?

​Thai curry paste is easy to find at any Asian grocery store. You can use green curry paste or even yellow, but curry spices are all very different and the flavor will change. I have not tried this with different curry pastes.

Vegan curry ramen

Storage and reheating

When making ramen ahead of time, it is always best to store the leftover broth separate from the noodles. Try to prepare only the noodles you will be eating. Then, store the broth in an airtight container in the fridge for up to 3 days.

I hope you enjoy this delicious vegan comfort food. Whenever the temperatures drop outside, I crave a hot bowl of soup made with fresh vegetables. This is an easy ramen recipe that makes a perfect main dish in the cooler months.

Want more soup recipes?

Vegan Curry Ramen (Easy Thai Noodle Recipe)

This easy vegan curry ramen is a perfectly spiced comfort food.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4


  • 6 oz rice noodles pad thai style
  • 1 lb. extra firm tofu drained and cut
  • 2 carrots peeled and sliced
  • ½ yellow onion sliced lengthwise
  • 8 oz baby bok choy
  • 3 cups vegetable stock or broth
  • 1 can coconut milk full fat
  • 1 Tbsp. oil
  • 2 Tbsp. Thai red curry paste
  • 2 Tbsp. soy sauce or tamari
  • 2 Tbsp. rice vinegat
  • 2 tsp brown sugar or coconut sugar optional
  • Fresh cilantro for garnish


  • Cut the carrot into 1/2 inch slices, cut the onion into 12 thick slices from top to bottom.
  • Wash bok choy and trim off ends. Slice into quarters.
  • Heat oil in a large pot over medium heat. Add curry paste and stir, cooking for 1 minute. Add broth.
    Curry paste in pan for soup
  • Add carrots, onion and tofu. Stir gently and cook for 10 minutes until the carrots begins to soften.
    Veggies added to pan
  • Cook noodles according to package directions until barely tender. They should have a bit of chew to them, as they will continue to cook in the soup. Drain and rinse in luke-warm water.
  • Once carrots are tender, add coconut milk, soy sauce, sugar and rice vinegar. Stir and cook for 2 minutes.
  • Add bok choy and noodles. Cook for 3 minutes.
    bok choy added to soup
  • Serve immediately with your choice of garnish. Fresh lime, cilantro and sesame oil are delicious.


If preparing in advance, do not cook noodles until ready to serve. They absorb liquid.

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