This creamy, nutty, flavour rich vegan red Thai curry ramen is a bowl of pure comfort and only requires 20 minutes to prepare. A perfect quick fix meal to warm you up and nourish your soul.
This red Thai curry ramen recipe should come with a warning – you won’t be able to put your spoon down and are very likely to come back for seconds! I must confess, I couldn’t peel myself away from the pot of this warming, slightly spicy and velvety smooth and rich vegan ramen as I was dishing it out into my bowl. It was dangerously delicious!
I’ll be honest – I might have fallen into a trap of ‘it’s too much work to cook when you’re single’, so speedy yet nourishing meals that don’t require me spending hours in the kitchen have definitely been my go-to these last few months. This red Thai curry ramen certainly ticks all the boxes.
WHY YOU SHOULD MAKE THIS RED THAI CURRY RAMEN
- It’s quick & easy to make
- If cooking is not your thing, this recipe is perfect for you as it requires minimum cooking skills
- It’s healthy, nourishing and really good for your soul
- This is a perfect bowl to cosy up with in any weather
- Its creamy, velvety, nutty texture will make you come back for seconds
- It’s rich in plant protein, which your post-training muscles will love!
HOW EASY IS THIS THAI RED CURRY RAMEN TO MAKE?
Honestly, it couldn’t be easier! First, you’ll need to make the broth base. Fry onions, garlic, ginger, lemon grass with a little coconut oil & red curry paste and mix it in with coconut milk and vegetable broth. That’s your base done. You then add your veggies and let them cook until slightly tender. Finally, you mix in cooked noodles and add your garnishes just before serving. It can’t be easier than that, right?!
To add a little plant protein to this vegan ramen, I’ve marinated tofu in red Thai curry mixture before frying it, which brought in another level of spicy flavours & crispy textures into this comforting ramen dish.
Anyway, I hope you get a chance to try this recipe to really appreciate this comforting bowl of rich, creamy, smooth and spicy red Thai curry ramen for yourself. I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest, so I don’t miss them.
Want some more meat-free inspiration for family friendly meals? Check out
- The all time family favourite vegan shepherd’s pie
- Oh-so-delicious vegan stuffed pasta
- Vegan cottage pie
- Squash, sage & wild mushroom risotto
- Easy butternut squash & chickpea stew
- Family favourite vegan chili
Thank you for popping in to my blog. Have a great week.
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20 MINUTE VEGAN RED THAI CURRY RAMEN
For tofu marinade:
- 1 tsp red Thai curry paste
- 2 tsp tamari (or soy sauce)
- Juice of 1 lime
- 2 tsp maple syrup (or to taste)
- 2 tsp sesame seeds (plus more for garnish)
- Salt & pepper to taste
- 280 g extra firm tofu , cut in small cubes
For the ramen:
- 2 tbsp coconut oil
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1 thumb ginger , minced
- 2 tsp red Thai curry paste (or more if you like it more spicy)
- 1 tin light coconut milk (400g)
- 1-1.5 litre vegetable stock
- Salt & pepper to taste
- 2 lemon grass sticks
- 2 portions Thai rice noodles
- 2 pak choi , sliced in half
- 1 cup bean sprouts
- A bunch of fresh coriander of parsley
- Edamame beans for garnish
- Combine all marinade ingredients in a bowl and whisk well. Add cubed tofu into the bowl with marinade and mix gently to ensure the tofu is well coated in the marinade. Cover with cling film and transfer to the fridge.
- In a big saucepan, fry onions, garlic and ginger in coconut oil for 2-3 minutes until softened. Add red Thair curry paste and fry for a further 2 minutes. Mix in coconut milk, vegetable stock, salt & pepper and lemon grass sticks and simmer on medium heat whilst you're cooking the noodles to allow the flavours to mingle.
- In the meantime, cook rice noodles according to the cooking instructions. I placed mine in a flat dish, poured boiling water, covered with a lid and let them steam for 5 minutes. I then drained them and rinsed under cold water to stop from cooking further.
- Your stock should now be ready. Remove the lemon grass from the pot, take the pan off the heat and use a hand blender to blitz the mixture to a smooth consistency. Place the saucepan back on the heat, add pak choi, bean sprouts and cooked noodles and simmer for 5-7 minutes until the vegetables are cooked yet a little tender.
- Whilst the vegetables are cooking, take the tofu out of the fridge. Heat up 1 tbsp coconut oil in a pan over high heat. When the pan is very hot, add tofu and fry for 3-5 minutes until brown and crispy. Make sure you toss tofu regularly to ensure all sides are crispy.
- Pour ramen into the bowls and garnish with tofu, coriander & edamame beans.