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To make vegan coconut curry ramen, you will need: - 200g ramen noodles - 1 tablespoon coconut oil - 1 small onion, diced - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon red curry paste - 400ml coconut milk - 2 cups vegetable broth - 1 cup broccoli florets - 1 bell pepper, sliced - 1 carrot, julienned - 1 tablespoon soy sauce - 1 tablespoon lime juice - Fresh cilantro, for garnish - Sliced green onions, for garnish - Sriracha, for serving (optional) You can add some fun to your ramen with these garnishes: - Fresh cilantro adds a burst of flavor. - Sliced green onions bring a nice crunch. - A drizzle of Sriracha gives it a spicy kick. If you have allergies or special diets, consider these swaps: - Use gluten-free ramen noodles if you need a gluten-free option. - Swap coconut oil for olive oil if you prefer. - Choose tamari instead of soy sauce for a gluten-free alternative. {{ingredient_image_1}} First, cook the ramen noodles. Follow the package instructions carefully. This step usually takes about 3 to 4 minutes. Once they are done, drain the noodles. Set them aside in a bowl. You want them ready for the curry. Next, let’s make the coconut curry base. In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add 1 small diced onion. Sauté it until it turns translucent, about 3 to 4 minutes. Then, add 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for another minute until you smell the nice aroma. Stir in 1 tablespoon of red curry paste. Cook this for about 2 minutes. This helps deepen the flavor. Then, pour in 400ml of coconut milk and 2 cups of vegetable broth. Mix it well. Bring the mixture to a gentle simmer. Now, it's time to add the vegetables. Add 1 cup of broccoli florets, 1 sliced bell pepper, and 1 julienned carrot to the pot. Cook everything for about 5 to 7 minutes. You want the veggies tender but still bright. They add color and crunch to your dish. Finally, stir in 1 tablespoon of soy sauce and 1 tablespoon of lime juice. This adds a nice balance to the curry. Your coconut curry base is now ready! To boost the flavor of your coconut curry, use fresh ingredients. Fresh garlic and ginger add a strong taste. Choose a good red curry paste; it makes a big difference. You can also add a splash of soy sauce for depth. A squeeze of lime juice brightens the dish. If you like heat, add chili flakes or fresh chili. When cooking ramen noodles, follow the package instructions closely. This helps you achieve the perfect texture. Use a large pot with plenty of water to prevent sticking. Once cooked, drain and rinse the noodles under cold water. This stops the cooking process and helps them stay firm. Always add the noodles to the broth just before serving. This keeps them from becoming soggy. Serve your vegan coconut curry ramen in deep bowls. This helps hold the broth and toppings well. Garnish with fresh cilantro and sliced green onions for color and flavor. You can add lime wedges on the side for an extra zest. For spice lovers, include Sriracha on the table. It allows guests to customize their heat level. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add vibrant colors to your dish. Adjust Spice Level: Feel free to modify the amount of red curry paste based on your spice tolerance. Start with less and add more if desired. Customize Your Vegetables: This recipe is versatile; you can substitute or add any vegetables you have on hand like snap peas or mushrooms. Perfectly Cooked Noodles: Rinse your cooked ramen noodles with cold water to stop the cooking process and prevent them from becoming mushy in the broth. {{image_2}} You can change the veggies based on what is fresh. Try using spinach, kale, or zucchini. These greens add nutrition and a pop of color. In the fall, add squash or sweet potatoes for a sweet touch. Seasonal choices keep the dish interesting and fun. To make your ramen more filling, add protein. Tofu is a great choice. You can cube it and fry it until golden. Tempeh or chickpeas work well too. If you want a more chewy texture, try adding edamame. These additions make your meal richer and more satisfying. Do you like it spicy? You can increase the red curry paste. Start with a little and taste as you go. If you prefer milder flavors, use less curry paste. For a different kick, try adding some fresh chili or crushed red pepper. Adjusting the spice lets you make this dish your own. To store your vegan coconut curry ramen, let it cool first. Once cooled, transfer it to an airtight container. Make sure to divide the noodles and broth. This keeps the noodles from getting mushy. Store the container in the fridge. It will stay fresh for up to three days. When you’re ready to enjoy your ramen again, reheat it on the stove. Use a medium heat. Add a splash of water or broth to keep it from drying out. Stir often until it is hot. You can also use a microwave. Heat in short bursts of 30 seconds. Stir between each burst to heat evenly. If you want to save it for later, freezing works too. Freeze the broth and vegetables together but keep the noodles separate. Store them in freezer-safe bags or containers. The ramen will last up to three months in the freezer. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use different types of noodles. Rice noodles or soba noodles work well. Just cook them according to package directions. Each noodle adds its own twist to the dish. Try them out and see what you like best! This dish lasts about 3 to 4 days in the fridge. Store it in an airtight container. The flavors will deepen over time, making it even tastier. Just remember to reheat it until hot before eating. Yes, this recipe can be gluten-free! Use gluten-free ramen or rice noodles. Check the soy sauce too; choose a gluten-free version. This way, you can enjoy the dish without worries. In this blog post, we explored a delicious vegan coconut curry ramen recipe. We covered the needed ingredients and optional garnishes. I shared tips for cooking the noodles and making the curry. You learned how to boost flavors and adapt ingredients. Remember, cooking is about creativity. Feel free to swap vegetables or adjust spices. With these guidelines, you can make this dish your own. Enjoy cooking and savoring your delicious ramen!

Vegan Coconut Curry Ramen

A delicious and creamy vegan ramen dish infused with coconut milk and vibrant vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 200 g ramen noodles
  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon red curry paste
  • 400 ml coconut milk
  • 2 cups vegetable broth
  • 1 cup broccoli florets
  • 1 bell pepper sliced
  • 1 carrot julienned
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • to taste fresh cilantro, for garnish
  • to taste sliced green onions, for garnish
  • to taste Sriracha, for serving (optional)

Instructions
 

  • Cook the ramen noodles according to package instructions. Drain and set aside.
  • In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes translucent (about 3-4 minutes).
  • Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
  • Stir in the red curry paste and cook for about 2 minutes, allowing the flavors to combine.
  • Pour in the coconut milk and vegetable broth, stirring well to combine all the ingredients.
  • Bring the mixture to a simmer, then add the broccoli florets, sliced bell pepper, and julienned carrot. Cook for about 5-7 minutes until the vegetables are tender.
  • Add the soy sauce and lime juice, and stir to incorporate the flavors.
  • Divide the cooked ramen noodles into serving bowls and ladle the coconut curry broth and vegetables over the noodles.
  • Garnish with fresh cilantro and sliced green onions. Serve alongside Sriracha for those who enjoy an extra kick.

Notes

Adjust the spice level by adding more or less Sriracha.
Keyword coconut, curry, ramen, vegan