Vegan Thai Curry Ramen meatless monday

Vegan Thai Curry Ramen

I have really needed some comfort food lately.  So last week I whipped up a vegan Thai curry ramen for a heart warming lunch.  It was so easy to make and the broth is even better as leftovers.  All I had to do was make the broth on day one, and then boil the noodles for 5 minutes each day before lunch!

Ramen vs Pho

The hubs and I are in a constant debate over which is better: Pho or Ramen.  I’m Team Ramen and he’s definitely Team Pho!  While I have a special place in my heart for both of these noodle soups, the heartier broth of a traditional ramen brings on all the comfy feels.  Although, I have to admit whenever I’m feeling under the weather I want pho and its ginger and lemongrass broth.  So moveover Gran, Pho is the new chicken soup! I have some great tips for cheating to make your own Pho, but that’s a recipe for another day!  

Japanese Ramen is traditionally a pork based broth often flavored with miso or soy.  This version has a Thai curry broth thickened with coconut milk.  If you’ve never had traditional Japanese style ramen, check out the video below for a guide on how to order it in a restaurant.  It’s one of my favorite dishes, even though it’s normally not vegan or vegetarian.  

How to Serve:

I make the noodles and broth separately, put a serving of noodles in each bowl, and top with broth.  From there you can add your own toppings.  I chose Sriracha and cilantro. You could also add green onions, bean sprouts, or edamame. For noodle choices you can easily pick up 3 packets of the cheap 25 cent ramen and just use the noodles, or you can check out your local asian market for some fancier versions.  We already had soba noodles on hand so we used those and they were perfect.  If you use soba noodles it’s best to eat them the same day you cook them.  So only make as many noodles as you need each time, otherwise the texture changes.  I hope you’ll try my vegan Thai curry ramen.  I really enjoyed eating it for lunch last week.  

Let me know in the comments below if you’re team pho or team ramen!

What the Husband thinks: 

Each Monday I post meatless recipes that I’ve tried out on my husband, David. He rates them using the Missing the Meat rating system we came up with.  

4.5 stars missing the meat rating
Check out the Rating system:  http://muddymermaid.net/meatless-monday-recipes

Missing the Meat Rating 4.5 out of 5 stars!

This vegan curry is soooo satisfying.  These noodles, btw, are some of the best I’ve had.  They are silky and pillow soft.  The broth is honestly better than what I’ve had at most ramen restaurants.  It’s savory, a little sweet from the coconut, and just a little zesty.  One of my favorite parts was the cabbage.  When I first saw her put cabbage in the dish I was confused because I’ve never seen cabbage in ramen and wasn’t sure how it was going to turn out.  But, my favorite part was when I’d get a piece of cabbage that was cut into a long strip. The texture reminded me of bamboo.  One of my favorite Ramen toppings is bamboo, but so many times I’ve gotten it, the bamboo tasted funky.  I’m guessing it was probably canned or old.  Using cabbage you can get the same experience as bamboo without worrying about it being funky.  I do think this recipe would be better with some chicken or thinly sliced pork, but honestly I didn’t miss the meat much at all!  Solid 4.5 stars!

Vegan Thai Curry Ramen

Recipe by muddymermaidCourse: Lunch, Meatless Monday’sCuisine: Thai, Asian, VeganDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

315

kcal

This cozy broth is thickened with coconut milk, flavored with Thai curry paste, and filled with veggies and slurpy noodles. It’s surprisingly light and perfect for summer lunches in your freezing office!

Ingredients

  • 1 cup Shredded cabbage

  • 1 cup Shredded carrots

  • 6 cloves of garlic minced

  • 2 tbsp. sesame oil

  • 3 tbsp Green or red curry paste

  • 1 can coconut milk

  • 6 cups water + 1 tbsp. vegetable bullion, or vegetable broth

  • Juice of 1 lime

  • Salt and pepper to taste

  • 6 oz. Ramen (3 pkgs) or 6 bundles of Soba noodles

  • 1 handful cilantro roughly chopped

  • Sriracha to taste

Directions

  • Cook noodles according to directions on package and drain, set aside for later
  • Heat 2 tbsp. of sesame oil in a large pot on medium heat.
  • Add garlic, cabbage, and carrots to the pot and stir until soft.
  • Add curry paste and stir for 2-3 minutes until incorporated and paste starts to cook
  • Add coconut milk, water, and bullion (or vegetable broth) and bring to a boil
  • Add lime juice, season with salt and pepper
  • Turn heat to low and let simmer for 10 minutes
  • Put 1 serving of noodles in each bowl
  • Top with broth, chopped cilantro, and sriracha to taste

Notes

  • Soba noodles are best eaten the day they are cooked or the texture will change so I make the broth on day one with enough noodles for the hubs and I, then cook more noodles the next day.
  • If you’re using the cheap ramen try putting it in the broth to cook once it boils.  Let it boil for 3 minutes then reduce the heat, add the lime, etc.  
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