Vegan Curry Ramen Recipe
A rich and flavorful Vegan Curry Ramen featuring shiitake mushrooms, snap peas, and a creamy coconut milk broth infused with red curry paste and curry powder. This comforting dish is simple to prepare on the stovetop and garnished with fresh lime and cilantro for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Scale
Vegetables & Aromatics
- 1.5 cups sliced shiitake mushrooms (about 2.5 ounces)
- 1.5 cups snap peas or snow peas (about 4 ounces)
- 3 cloves garlic, minced
Liquids & Seasonings
- 1 Tablespoon neutral oil (such as canola or vegetable oil)
- 1–1.5 Tablespoons red curry paste (adjust to taste for spiciness)
- 1.5 teaspoons curry powder
- 2–2.5 cups vegetable broth (start with 2 cups, add more if you want it more brothy)
- 13.5 ounce can full-fat coconut milk
- 1 Tablespoon lime juice
- Salt and pepper to taste
Main Ingredients
- 5 ounces dried ramen noodles
Garnishes
- 8 lime wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the oil and sauté mushrooms: In a large pot, heat 1 tablespoon neutral oil over medium heat. Add the sliced shiitake mushrooms and cook for about 5 minutes until they begin to brown, releasing their moisture and developing flavor.
- Add snap peas and garlic: Stir in the snap peas and minced garlic, continuing to sauté for another 2-3 minutes until the peas are tender-crisp and garlic is fragrant.
- Add curry paste and powder: Mix in 1 to 1.5 tablespoons red curry paste and 1.5 teaspoons curry powder, stirring well to evenly coat the vegetables. Cook for an additional 1-2 minutes to deepen the spices’ aroma.
- Simmer with broth and coconut milk: Pour in 2 to 2.5 cups vegetable broth and the full can of coconut milk. Stir everything together and bring the mixture to a gentle simmer over medium heat.
- Cook the ramen noodles: Add 5 ounces dried ramen noodles to the pot. Stir continuously to prevent sticking and let the noodles cook for about 6 minutes until tender yet chewy.
- Finish with lime and seasoning: Remove from heat and stir in 1 tablespoon lime juice. Season with salt and pepper to your taste preferences.
- Serve with garnishes: Ladle the curry ramen into bowls and garnish with fresh cilantro and lime wedges on the side for an extra pop of freshness. Enjoy warm.
Notes
- Adjust the amount of red curry paste according to how spicy you like your dishes.
- If you prefer a thinner broth, add more vegetable broth during simmering.
- Substitute snap peas with snow peas or sugar snap peas if desired.
- Use gluten-free ramen noodles to make this recipe gluten-free.
- Leftover curry ramen can be stored in the fridge for up to 2 days; reheat gently on the stovetop.
Keywords: vegan curry ramen, coconut curry soup, shiitake mushroom ramen, spicy vegan noodles, plant-based ramen
Find it online: https://nataliereeve.com/vegan-curry-ramen-recipe/
