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Curry Ramen Recipe

Easy Vegan Curry Ramen made with creamy coconut-curry broth, tofu, and veggies. A quick, flavorful, plant-based comfort bowl you'll crave every week.

4.8 from 147 votes
35 mins
Total Time
6
servings
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Curry Ramen

How to Make the Best Curry Ramen

This curry ramen is the ultimate fusion of Thai curry flavors and Japanese noodle soup comfort. The creamy coconut-curry broth is rich, aromatic, and deeply satisfying—perfect for cozy nights when you want something warming and flavorful without spending hours in the kitchen.

What makes this recipe so versatile is the ability to customize it to your taste. Keep it vegan with crispy tofu and vegetable broth, or swap in chicken or shrimp for a heartier protein option. The curry paste level is adjustable too—start with one tablespoon for a milder flavor and work your way up to three for those who love heat.

The beauty of this curry ramen is in its simplicity. With just 35 minutes from start to finish, you’ll have a restaurant-quality bowl that rivals your favorite ramen shop. Don’t forget the fresh toppings—bean sprouts add crunch, lime juice brightens everything up, and fresh cilantro brings that final aromatic touch that makes each slurp irresistible.

Curry Ramen

Curry Ramen

Easy Vegan Curry Ramen made with creamy coconut-curry broth, tofu, and veggies. A quick, flavorful, plant-based comfort bowl you'll crave every week.

4.8 from 147 votes
CourseSoup
CuisineAsian
Keywordcurry ramen, easy curry ramen, Thai coconut curry ramen, vegan ramen, coconut curry noodles
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings6 servings
Calories427kcal
AuthorChristina Hill
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Ingredients

Protein & Noodles

Aromatics

Curry Base

Vegetables & Finishing

Instructions

Prepare Components

  1. Make the crispy tofu or baked tofu. Alternatively, add cubed tofu directly to the broth.
  2. If using non-instant noodles (rice noodles, soba, udon), cook in a separate pot to al dente. Set aside.

Build the Broth

  1. Heat coconut oil in a large pot over medium heat. Sauté shallots, ginger, and garlic for 2 minutes until fragrant.
  2. Add curry paste and yellow curry powder. Sauté for 1 minute to bloom the spices.
  3. Add carrots, broth, coconut milk, coconut sugar, and soy sauce. Bring to a simmer.

Finish & Serve

  1. Add snap peas and half of the bean sprouts. If using instant noodles, add them now. Cook 1-2 minutes.
  2. Remove from heat and stir in lime juice. Taste and adjust salt as needed.
  3. Divide among bowls and top with remaining bean sprouts, fresh cilantro, and lime wedges.

Notes

  • For a spicier broth, increase red curry paste up to 3 tablespoons.
  • Instant ramen can go directly into the broth; other noodles should be cooked separately to avoid starchy soup.
  • Substitute tofu with chicken or shrimp for a non-vegan version.
  • Add extra toppings like soft-boiled eggs, crispy shallots, or chili oil for more flavor.
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