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Vegan Curry Ramen Noodles (VIDEO!!)

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20 minutes is all it takes to get this healthy curry ramen noodle dinner on the table! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!

Overhead shot of two bowls of curry ramen noodle soup garnished with fresh cilantro

Instructions

This is one of those recipes that goes pretty quick. So rather than chop as you go, it’s best to have all your veggies sliced and ready before you start making the dish.

White marble counter top filled with ingredients to make vegan curry ramen noodle soup

Heat oil in a large enameled cast iron pot over medium heat and cook carrots, peas and mushrooms for a few minutes.

Overhead shot of a white dutch oven filled with ingredients to make vegan curry ramen noodles

Then add curry paste, curry powder, garlic and ginger.

Overhead shot of a white dutch oven with garlic being added to vegetables

Stir together (this is my fave wooden spoon) and cook for another minute.

Overhead shot of a white dutch oven filled with veggies for making curry ramen noodles

Stir in coconut milk.

Overhead shot of a white dutch oven filled with curried veggies with coconut milk being added

Add vegetable broth.

Overhead shot of a white dutch oven filled with curried vegetables with vegetable broth being added

Bring to a simmer, then add ramen noodles and continue simmering for 10 more minutes.

Overhead shot of a white dutch oven filled with curry vegetables with ramen noodles being added

Finish it off with a squeeze of lime juice and garnish with fresh cilantro and sliced jalapeno.

Overhead shot of a white dutch oven filled with vegan curry ramen noodles

You’ll Love This

  • It’s SO easy. Fresh veggies, noodles, broth, coconut milk and spices – that’s it! Throw it together and you’ve got a simple yet satisfying 20 minute dinner that your family is going to love!
  • It’s healthy comfort food at it’s finest. Is there anything more comforting that a bowl of warm broth and noodles? I think not! And the best part is that this dish is made with wholesome ingredients so you can indulge in it’s cozy deliciousness but know that it will still fill you up and fuel you through your day!
  • It’s freakin’ gorgeous! That creamy yellow broth, those long curly noodles, tender sliced veggies and fresh chopped cilantro. Is your mouth watering yet?! Yeah, mine too.
  • It’s the perfect date night dinner. This is one of those meals that’s really fun to make with someone else! Open a bottle of wine, chop the veggies together and really slow down and enjoy each other’s company while you cook. You might be surprised how much you enjoy cooking when you try it with your partner (and the wine helps too)!
Two white bowls filled with vegan curry ramen garnished with fresh cilantro

Tips

  • Feel free to use whatever veggies are in season to create your own personalized version of this hearty meal. Just keep the amount of veggies the same and your ramen will turn out great every single time!
  • This ramen reheats beautifully, but if you’re planning to eat it later make sure you separate the noodles from the broth before refrigerating. If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. NO GOOD.
  • Some curry pastes can be spicy, so be sure to taste yours and adjust the amount in this recipe accordingly. I usually use Thai Kitchen red curry paste and find that it is very mild so I add the full three tablespoons in this recipe.
  • Use a big sturdy enameled cast iron pan for best results. This type of pan is going to ensure that the heat circulates evenly as your noodles and veggies simmer together!
Two white bowls filled with vegan curry ramen garnished with fresh cilantro

Noodles Substitutes

  • You can use other noodles if you aren’t able to find ramen – but do remember that it will affect your cook time. These ramen noodles were called “Chinese noodles” and the directions said to cook them in boiling water for 3 minutes.
  • In this recipe, we are simmering the noodles (instead of boiling) so the cooking time is a bit longer (about 10 minutes or so).
  • If you’ll be using other noodles, be sure to pay close attention to their cook time. If your noodles take 10 minutes to cook when boiled, they’ll likely take 15-20 minutes to simmer in this recipe so just keep that in mind.
  • Most grocery stores have a wide selection of Chinese noodles. So it shouldn’t be hard to find noodles that are similar in size and shape to these, and that cook in just a few minutes when boiled.
One white bowl filled with vegan curry ramen garnished with fresh cilantro

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20 Minute Vegan Curry Ramen

★★★★★

5 from 100 reviews
  • Author: Kylie Lato
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6–8 servings 1x
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Description

Can you believe 20 minutes is all it takes to get this healthy, vegan dinner on the table?! Loaded with fresh veggies and rich curry flavors, you’ll feel good about serving this meal to your family!

Scale

Ingredients

For serving:

  • Fresh cilantro
  • Sliced jalapenos
  • Lime wedges

Instructions

  1. Heat oil in a large pot or dutch oven over medium heat.
  2. Add carrots, peas and mushrooms along with a large pinch of salt and pepper. Cook for 3 minutes, stirring occasionally.
  3. Add curry paste, curry powder, garlic and ginger and cook for 1 minute, stirring.
  4. Stir in broth and coconut milk and season to taste with salt and pepper.
  5. Turn heat to medium high and bring to a simmer.
  6. Add ramen noodles and cook for 10 minutes or until noodles are al dente.
  7. Stir in the juice of 1 lime and serve!
  8. Garnish with cilantro, jalapeno and lime wedges.

Notes

Feel free to use whatever veggies are in season to create your own personalized version of this hearty meal. Just keep the amount of veggies the same and your ramen will turn out great every single time!

This ramen reheats beautifully, but if you’re planning to eat it later make sure you separate the noodles from the broth before refrigerating. If the noodles and broth are stored together, the noodles will soak up all the broth and turn to mush. NO GOOD.

Some curry pastes can be spicy, so be sure to taste yours and adjust the amount in this recipe accordingly. I usually use Thai Kitchen red curry paste and find that it is very mild so I had the full three tablespoons in this recipe.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian/Indian

Keywords: ramen soup, curry soup, noodle soup, ramen noodle soup, vegan ramen, vegan curry noodles, coconut milk ramen

Reader Interactions

Comments

  1. Alexandra @ It's Not Complicated Recipes

    Oh how delicious this looks! Going on the dinner menu for this week, without a doubt 🙂

    Reply

  2. Midwest Foodie

    The perfect meal prep recipe! 25 minutes of prep time and you’ve got healthy lunches made for the week!

    ★★★★★

    Reply

  4. Gloria

    I think even a meat eater would have a hard time not liking this recipe. Lots of great flavours and textures. I bet they wouldn’t even notice the “meatless” part.

    ★★★★★

    Reply

    • Midwest Foodie

      I agree! You don’t always need meat to round out a dish – many times bold flavors and fresh ingredients will do the trick!

      Reply

  5. Aleta

    Excellent recipe! I love how quick and easy this recipe takes to make, that sauce looks incredibly delicious, thanks for sharing! And your photography is soooo beautiful!

    ★★★★★

    Reply

    • Midwest Foodie

      This is definitely one of my family’s favorites – I’m addicted to anything with curry seasonings! Thanks Aleta 🙂

      Reply

  6. Elaine Benoit

    There is something about ramen that is sooooo satisfying, don’t you think? I love that you added curry to this delicious soup! And I also love that it’s vegan! Your soup looks awesome, Kylie

    ★★★★★

    Reply

    • Midwest Foodie

      I could not agree more! We’ve made this curry ramen more times than I can count this winter!! Thanks Elaine 🙂

      Reply

  9. Kelly Anthony

    I LOVE your tip for prepping beforehand and not as you go! Especially since the recipe goes by so fast. Thank you so much!

    ★★★★★

    Reply

    • Midwest Foodie

      I’m in the same boat! I love meat once in a while, but I really enjoy veggie forward, flavor packed dishes like this!!

      Reply

  11. Charity

    You had me at curry! Love the crunchy veggies and of course the ramen. Excited to make this for dinner next week!

    ★★★★★

    Reply

  12. Nicole

    Can we say “yum”? This looks really good. I am trying to eat more vegan dishes to see if this eating lifestyle is a direction I can go into and maintain. Thanks for sharing.

    Reply

    • Midwest Foodie

      I am in the same boat as you! I enjoy my pork carnitas and beer braised short ribs, but I often crave veggie forward dishes like this with bold flavor!

      Reply

  13. lauren

    I looooove how many veggies are in this! We’ve been doing more vegetarian/vegan meals so this will be great to add into the collection. Coconut milk with the curry is going to make such a great sauce!

    Reply

  14. Jo

    That looks soooo good. I’m a soup person and this soup looks absolutely delicious. Filling, comforting and so much full of flavors. YUM

    ★★★★★

    Reply

  15. Marisa F. Stewart

    What a great meal to have, especially during Lent. It certainly is full of flavor and I love the use of coconut milk. That is one item that’s become a staple in our house. It does add a richness to the dish. We’ve really gotten hooked on ramen noodles — have you ever tried the fresh ones? OMG They are so good. There is an Asian store near us that has so many types of noodles in their store. It’s hard to choose. Your veggies look so good. I think I’ve been neglecting eating more of them. I’ll be making this recipe this Friday. Hubby loves Asian too.

    ★★★★★

    Reply

    • Midwest Foodie

      I have NEVER tried the fresh ones! Sounds like I’ve been missing out. I’ll have to see if our local Asian grocery store has any. Thanks for the tip Marisa!

      Reply

  16. Jan Fox

    Absolutely delicious .. I only had green curry paste and used 1 T. For my taste, didn’t cook with any salt and it was perfect. Will definitely make again!

    Reply

  18. Lexie

    I made this tonight, absolutely delicious. The flavor was so complex for only taking a half hour to prepare! Thanks so much for this awesome keeper of a recipe.

    ★★★★★

    Reply

      • Stephanie

        Absolutely delicious and easy to make! I used green beans instead of snap peas because I had a TON of them. Served it with a swirl of coconut cream. Thai Kitchen curry paste was used and I definitely went with 3 tablespoons of it because it tends to be mild. Makes a lot of ramen, so we had it for lunch for the following day. Definitely a dish I will make often!

        ★★★★★

      • Kylie Lato

        Yayy!!! I am so glad that you enjoyed this recipe, Stephanie! 🙂 Love the adjustments that you made – it sounds delicious!! Thanks so much for leaving a review – I really appreciate it!!

  20. Theresa

    This is just what I’ve been looking for!! A restaurant I go to in Portland has a yellow curry pho that is to die for and I cant find it anywhere else. I’ll definitely try this with the red curry paste and I’ll probably experiment with a yellow curry as well. Thank you!

    Reply

    • Kylie Lato

      I am heading to Portland for vacation this fall and I can’t wait to try all the delicious food! I like red curry paste but I love curry powder soooooo much! Hope you enjoy this recipe Theresa 🙂

      Reply

    • Kylie Lato

      Interesting idea! My first thought is that garbanzo beans would be good in this. I would add them at the same time as the other veggies (peas, carrots, mushrooms, etc.). Or maybe a mild white bean like a Great Northern bean? I’d love to hear how it turns out if you do go the bean route. Thanks Jenna!

      Reply

    • Kylie Lato

      I am SO glad to hear that Laura!! This us one of our family’s favorites and I’m beyond excited to share this super easy veggie loaded dinner with others!!

      Reply

  24. Nadine

    Absolutely loved it – this is even better than my favorite at the restaurant. Thanks so much. We added some pak choi and silk tofu, so good!

    Reply

  29. Sarai

    It was so fun and EASY making this recipe it tasted DELICIOUS and I prepared it for a party which turned out wonderful every drop of it was gone!!!

    ★★★★★

    Reply

  30. Kristen

    Can’t wait to try this!! What kind of coconut milk do you prefer? I remember there being different options as far as full fat or lightened?? Thank you!

    Reply

    • Kylie Lato

      I’d love to hear what you think after making it – this is the most popular recipe on my blog! I definitely recommend full fat coconut milk! My favorite brand is Chaokoh. But I use Imperial Dragon too when I can’t find Chaokoh.

      Reply

  31. Deandra Carr

    My family and I loved it. The instructions were super easy to follow and it didn’t take long to cook! Thank you for sharing this recipe!!! Love love love!!!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you and the fam loved this one Deandra!! It’s definitely a favorite in our house too 🙂 Thanks for leaving a review – I really appreciate it!!

      Reply

  32. Selenia

    Hi everyone, I really enjoy this Vegan Curry Ramen soup. I am vegetarian and I look every where for good and different recipes. Thank you Kylie.
    Was easy, must of the ingredients are in my pantry and the other’s I find at Farmer Market.

    ★★★★★

    Reply

    • Kylie Lato

      Selenia – I’m so glad you enjoyed this recipe and I love that you were able to find ingredients at the farmer’s market. I can’t wait til winter is over and we can enjoy the outdoor market again here in Wisconsin. Thanks so much for leaving a review – I really appreciate it! 🙂

      Reply

  33. Jennifer V.

    This recipe was AMAZING! My daughter and I made a couple of tweaks to fit our personal taste (no mushrooms, added a soft boiled egg and a little shredded chicken) and we slurped and “mmm, mmm, mmm’ed” all the way through dinner. This was so easy and delicious that it’s sure to become a part of my regular dinner rotation!

    ★★★★★

    Reply

    • Kylie Lato

      Mmmmm soft boiled egg would be AMAZING in this dish!! As well as the shredded chicken – great idea! I am so glad you enjoyed this recipe and thank you for leaving a review 🙂

      Reply

  34. Melanie

    Super easy to make and tastes absolutely amazing. We are huge ramen lovers and this was one of our favorites by far.

    ★★★★★

    Reply

  35. Suzette Lemieux

    Made this tonight and my husband remarked how tasty it was. I used frozen peas, yellow pepper and carrots. Didn’t have any red curry paste, used Indian paste instead (tandoori). This one is a keeper

    ★★★★★

    Reply

    • Kylie Lato

      I love the veggies that you added – sounds delicious! And that Indian paste sounds great too 🙂 Thanks so much for leaving a review Suzette – I really appreciate it!

      Reply

  37. Cassondra Holland

    Really yummy! I swapped the snap peas for broccoli and it was still delicious. Easy to make, easy to eat 😛

    ★★★★★

    Reply

  38. Heather

    This recipe is absolutely delicious! I did add shrimp and chicken to the recipe, and we loved it. It was also very filling. Will definitely make this again.

    ★★★★★

    Reply

    • Kylie Lato

      Oooohhhh shrimp and chicken are the perfect addition to this recipe! I’m so glad that you liked it 🙂 Thanks for leaving a review – I really appreciate it Heather!

      Reply

  39. Julie T

    I was skeptical because I tried making a ramen recipe before and it didn’t turn out. But this recipe is amazing!! It was quick to make and sooo delicious. I will definitely make this again! Thanks for sharing the recipe!

    ★★★★★

    Reply

  40. Andrea Haus

    I will make this recipe again and again. Could not have turned out better. My kids babysitter came right as I was finishing it up yesterday and texted me today for the recipe. She couldnt stop thinking about how AMAZING it smelled!! 😍😍😍

    ★★★★★

    Reply

    • Kylie Lato

      Andrea – Thanks so much for the feedback and for leaving a review! And for sharing the recipe with your sitter!!! 🙂 I’m so glad this will become a staple in your household!!

      Reply

  42. Becky

    This recipe is delicious! It was a hit at my house! Even my most pickiest eater devoured his bowl. The flavors are great! Better than some restaurant recipes! I’ve made it 3 times already and each time it tastes even better. Its so easy to make as well! I love making it knowing everything that goes into it is clean and healthy. Thanks for sharing!

    ★★★★★

    Reply

    • Kylie Lato

      I could not agree more – this is one of our family’s favorites because of the wholesome ingredients!! I’m glad this satisfied even the picky eaters; that is no small feat! Thanks for leaving a review Becky – I really appreciate it 🙂

      Reply

  43. Susan

    This is an easy-to-make recipe that is a real crowd pleaser. Everyone I’ve made it for has asked for the recipe. It’s absolutely delicious!

    ★★★★★

    Reply

  44. Tiffany

    This was delicious! I made the recipe as written, but with a bit extra curry paste. We like spicy foods. I had a few bites, and it was so yummy. But to my own bowl I added and stirred in a bit of natural peanut butter, and oooohhhh myyyyy goodness!!! I am obsessed with Thai peanut recipes, and this curry seemed perfect for that addition – it was! So, so delicious! Thank you! I will be making this again and again. Such a fast, easy amazing dinner!

    Reply

    • Kylie Lato

      OH. MY. GOSH. Peanut butter would be SO GREAT in this ramen! That is brilliant!!!!! I am totally trying that next time we make this! Thanks for leaving a review Tiffany – I really appreciate it 🙂

      Reply

  45. April

    It was delish! I didn’t make it vegan, I used chicken broth – added lots of veg and a pack of noodles! Two glass jars for lunches now!

    ★★★★★

    Reply

  47. Kelly

    I made a version of this last night and it was delicious! I didn’t have curry paste so I used miso instead. I made my own curry powder with equal parts turmeric, pepper, chili powder, cumin, masala garam, ginger, and coriander. Plus I added diced yellow squash, sweet corn, and tofu. Without the curry paste it wasn’t full on in-your-face Curry flavor which was a plus for us. For my omni eating husband and sons I added a ramen egg on top of theirs.

    Reply

    • Kylie Lato

      I’ve never made my own curry powder before – I didn’t realize it was just that easy; might have to try it sometime! I LOVE LOVE LOVE a runny egg on my ramen. So glad you enjoyed this recipe. Thanks for leaving a review Kelly! 🙂

      Reply

  48. Lauren

    This is my favorite recipe I’ve made from Pinterest! It was so easy and delicious! My kids gobbled it down. I used matchstick carrots, bell pepper and onion because that’s what I had. Love a recipe you can make from food already in your pantry!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad your family liked this recipe!! Bell peppers would be great in this dish; glad you were able to make it based on pantry ingredients 🙂 Thanks so much for leaving a review – I really appreciate it, Lauren!

      Reply

    • Kylie Lato

      I’m so glad you enjoyed this recipe Addie! I would store the broth/veggies separate from the noodles if planning to eat at a later date. I would imagine it would stay good in the fridge for up to 5-7 days. Thanks!

      Reply

    • Kylie Lato

      I am so glad that you liked this recipe, Tiffany! I totally agree – part of what makes it such a great staple recipe is just how easy it is to throw together. Thank you for leaving a review – I really appreciate it!

      Reply

  51. Christina

    Um, can I just say YUMMY!!!! This was the first vegan (at home) ramen that I’ve ever tried and it turned out soooo good! My kids literally devoured it which is not something that happens all the time. My husband and I love it as well. The instructions were so easy to follow, which I appreciate because I am not a super whiz in the kitchen. This gave me the confidence to try other vegan ramen recipes as well so thank you for that! We make this about once a week in my house now. Thank you for giving me something else to add to our dinner rotation!

    ★★★★★

    Reply

    • Kylie Lato

      Yayyyyyyyy!! Literally, the best part of this job is getting reviews like THIS! I am so glad that your family enjoyed this recipe and that it has you feeling more confident in the kitchen. That is my goal here at Midwest Foodie. I’m honored to have a spot in your weekly dinner rotation!! Thanks so much for leaving a review – I really appreciate it 🙂

      Reply

  54. Cara

    My husband asks me to make this weekly and says it’s better than any he’s had in a restaurant! Even my picky kids (7,4,1) enjoy it!! Thank you so much for sharing! This makes meatless Monday’s in our house our most enjoyed meal of the week!

    ★★★★★

    Reply

    • Kylie Lato

      Yes!! There is nothing better than finding a new weekly staple that the whole family will eat 🙂 I am SO glad to hear that Cara! Thanks for leaving a review – I really appreciate it!!

      Reply

  55. Dee

    This dish is really easy to put together and tastes delicious!! My family really enjoyed the noodles and their favorite thing was adding in the extra squeeze of lime at the end before digging in 😆

    ★★★★★

    Reply

    • Kylie Lato

      I’m so glad that your family enjoyed this recipe Dee! That extra squeeze of lime really does make the dish!! Thanks for leaving a review – I really appreciate it 🙂

      Reply

  56. JonNita

    Love this some vibrant delicious meal choice. It’s an easy way to still be a ramen eater minus all of the sodium in the packet. When I came across this post on Pinterest. I knew I had to try and share. Thank you for providing this yummy dish recipe.

    ★★★★★

    Reply

  57. Aleksandra Nokes

    I’ve had my eye on this recipe. I finally made it tonight. I absolutely loved it! The flavors were so good. Tasted like a broth that had cooked all day! It was a hit with my family too!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that your family enjoyed it! It definitely does have that “cooked all day” flavor 🙂 Thanks so much for leaving a review – I really appreciate it!!

      Reply

  58. Sharmilee Khona

    Was really quick and easy to make and it tasted so good! Will definitely be making this again.

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad you enjoyed this recipe Sharmilee! This is one of our family’s favorite quick and easy recipes! Thanks for leaving a review – I really appreciate it 🙂

      Reply

  60. Hillary W

    I loved making this easy recipe so much that I made a double-batch twice. The first time I had lots left over and although it was mentioned that noodles could get mushy if left overnight, I did it anyway ’cause I’m a REBEL! Believe it or not, it wasn’t too mushy and was just a bit spicier, AKA yummier (if that’s even possible).

    I had some sweet pea pods and shredded carrots that worked great. I bought some organic ramen noodles and the rest is history. Thanks so much for this new regular meal in our household!

    ★★★★★

    Reply

    • Kylie Lato

      Yayyy! I am so glad that you enjoyed this recipe, Hillary! And I’m glad that the noodles didn’t get soggy, you rebel!!! 🙂 Thanks for leaving a review – I really appreciate it!

      Reply

  62. Sherry

    Simply reading this is, I KNOW it’ll be really good and I can’t wait to make it. Since I’m not leaving my house to shop due to COVID19, I’m going to use green curry paste since I’m out of red. Do you think that’ll work? I’m going to try it – I’ll let you know. Rats! I have no coconut milk! Well, when I DO make it I’ll still use the green curry as I like it better than red anyway. I’m single, no kids, no hubster so I don’t have to share!

    ★★★★★

    Reply

    • Kylie Lato

      I think green curry paste will work great in this recipe!!! I have been trouble getting coconut milk at my grocery store also 🙁 Heavy cream would work in a pinch, but coconut milk really gives it that velvet-like texture. Can’t wait for you to make this one Sherry! Thank you! 🙂

      Reply

  64. Katherine

    Very delicious, easy to make. I added a lot of Jalapenos I like it very hot. I added a smaller noodle than ramen. Definitely making this again!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad you enjoyed this recipe, Katherine! My husband likes it hot too – so he always adds jalapenos and red pepper flakes afterwards. Any noodle works great in this recipe! Thanks again! 🙂

      Reply

  65. Chelsea

    So good! Thank you for the recipe 😊 I added hard boiled egg as well which was super nice!

    ★★★★★

    Reply

  66. Amanda

    Best ramen recipe ever! My while family loved it! We used edamame because we couldn’t get sugar snap peas. We will be adding this to our rotation.

    ★★★★★

    Reply

    • Kylie Lato

      I LOVE LOVE LOVE edamame! I’d almost prefer it over peas in fact! I am so glad that you enjoyed this recipe, Amanda! Thanks so much for leaving a review – I really appreciate it! 🙂

      Reply

  69. Michelle H.

    I cannot say enough about this fantastic, flavorful, simple to make dish! We are meat free on Fridays during lent and this delicious, healthy meal made my family’s evening! From my vegan husband to my picky-eater son, everyone cleaned their bowls. The broth was so, delicious and the veggies, noodles, cilantro, jalepeno, and lime were perfectly good. This is going to become a staple in my house! Thank you so much for such a great recipe.

    ★★★★★

    Reply

    • Kylie Lato

      Best. Review. Everrrrrr. I am SO SO glad that you and the fam enjoyed this recipe!! 🙂 And so glad that it will be making a regular appearance on your dinner table. Thanks for leaving a review, Michelle. I really appreciate it 🙂

      Reply

    • Kylie Lato

      No – it will not give you the same texture at all. You are welcome to use it but the texture will be much, much thinner and the flavor will be less rich than if you use canned full fat coconut milk.

      Reply

  72. Stephanie

    Mine came out super watery with the 6 cups of veggie broth. What did I do wrong? How can I fix it in the future?

    Reply

    • Kylie Lato

      Hmmm…well it is soup, so it should be QUITE brothy. How many ounces of noodles did you add? When you add the noodles, they will soak up a TON of the broth as they cook, and they will continue to soak up the broth as the soup sits. I’d double-check the amount of noodles that you added and potentially add more next time! Also – did you use full-fat canned coconut milk? I know some folks use the carton of coconut milk and that will not give you the same results. I hope that clears things up…please let me know if you have other questions, Stephanie!!

      Reply

  73. Corina W

    You are a genius!! I made this recipe tonight and it was by far the best soup I’ve made in weeks. I actually (accidentally) added chili garlic sauce with all other ingredients and it added the salt and extra garlic for me.

    This will be a go to for us going forward. Thank you for sharing!

    ★★★★★

    Reply

    • Kylie Lato

      Chili garlic sauce would be a great addition to this ramen – what a happy accident!! 🙂 So glad you enjoyed this recipe. Thanks so much for leaving a review, Corina!

      Reply

  74. Sandee

    I was in the mood for Ramen, but could not go to my favorite restaurant due to restrictions because of Covid-19. This recipe was so easy to follow and turned out to be delicious! I would highly recommend trying this!!

    ★★★★★

    Reply

  75. Laura D'Ardenne

    Soooooo tasty & easy! My family loves it! Sometimes we switch up the veggies and add shredded chicken – of course a little sriracha is yummy too. Thanks!

    ★★★★★

    Reply

  76. Leslie McKinney

    I loved this recipe. It was even better the next day. I am eager to try more of Midwest Foodie’s recipes ♥️

    ★★★★★

    Reply

  77. Charonique

    I love red curry so this was right up my alley. I love meat, too so I don’t eat many vegan meals, but this was delicious and filling as is!

    ★★★★★

    Reply

  78. Ali

    I added chicken to mine so it wasn’t vegan but it was delicious! Will definitely be making this again.

    ★★★★★

    Reply

  79. Mirhea Abdilla

    I couldn’t find any curry paste so instead I bought one of those Uncle Ben sauce jars and it came out AMAZING. My hubby loved it and it’s so easy to make. Will definitely cook again.

    ★★★★★

    Reply

  81. John

    Delicious soup! Didn’t miss having no meat at all. Kids loved it with a side of garlic bread. This will be a regular family go to. Thank you for sharing 😊

    ★★★★★

    Reply

    • Kylie Lato

      Thanks so much, Reese! Yes – canned coconut milk is a MUST for this recipe. My favorite brand is linked in the post! Thanks for leaving a review – I really appreciate it! 🙂

      Reply

  83. Malinda G Richard

    I made this for the family last night and it was a huge hit! So much flavor! My husband went on and on about it! Lol! Have you made it with lite coconut milk before? I was wondering if it would taste just as good.

    ★★★★★

    Reply

    • Kylie Lato

      WOOHOO! I love to hear that. I think you could definitely try it with lite coconut milk, but it’s not going to have that same velvet smooth texture. Honestly, the reason I love this soup so much is because of the texture that the coconut milk gives, so I would keep it! I know some people are worried about the calories because it is highly caloric, but you’re literally eating a bowl of veggies, noodles, and broth – so to me this dish needs that punch of healthy fat!! If you try it with lite, I’d love to hear how it turns out. I’m so glad you enjoyed this recipe, Malinda! Thanks for leaving a review!

      Reply

  84. Sandi

    Delicious recipe 🙂 Easy to follow and the ingredients are staples in my house. My hubby had to ask if there was any meat in it lol but he loved it, too. If you have a carnivore in your house you can easily add some cooked chicken. One thing I will do next time (and there will be a next time!) is break the noodles up a bit. It was really messy trying to eat it! Thanks for the recipe 🙂

    ★★★★★

    Reply

    • Kylie Lato

      Woohoo! So glad you enjoyed this recipe, Sandi! You are right about those long noodles – I just love to slurp them up though! 🙂 Thanks so much for leaving a review – I really appreciate it 🙂

      Reply

  85. Jenny Wiese

    This was so totally fabulous! Our daughter DETESTS mushrooms so I substituted sliced peppers and shredded zucchini along with the carrots. Plus, I added some cubed tofu for our protein. Hubby said it smelled wonderful when he came down from his “quarantine office;” ☺️ And daughter agreed but added some soy and teriyaki sauce. Rave reviews from Wisconsin! ❤️ PS I’m posting a picture on my FB page with a link to your recipe!

    ★★★★★

    Reply

    • Kylie Lato

      Great substitutions!! Tofu would be delish in this recipe 🙂 I’m so glad that your family enjoyed this recipe – thanks for leaving a review, Jenny!

      Reply

  87. Andrea

    Thank you for sharing this recipe! I love trying new things while my husband and children would rather stick with meat and potatoes every day. After holding everyone down and force feeding them their first bite, THEY LOVED IT! Can’t wait to make it again!

    ★★★★★

    Reply

    • Kylie Lato

      I’m so glad that your family tried something new! I can see why they might be a little apprehensive with this one – there’s a lot of flavors! 🙂 But it is SO GOOD!! Thanks for leaving a review – I really appreciate it!

      Reply

    • Kylie Lato

      HAHAHHAHAH I too could bathe in this delicious broth!! 🙂 It’s so freaking tasty! Thanks so much for leaving a review, Christie. I really appreciate it!

      Reply

  90. Carla

    This recipe was easy to follow and simple yet somehow made me feel like I was eating at a nice restaurant. It was absolutely delicious and my boyfriend and I both got seconds. Cant wait to invite my vegan friends over for this one once quarantine is over! Thanks Kylie !

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you enjoyed this recipe, Carla! I love enjoying restaurant quality food right in the comfort of my own home 🙂 Thanks for leaving a review – I really appreciate it 🙂

      Reply

  91. L. Nelson

    This is seriously one of my favorites now. I love all the flavors! I also added green onions and turnip greens (because I needed to use them up). Delicious.
    Thanks for the recipe!

    ★★★★★

    Reply

  93. Sue

    Yum! So tasty and satisfying plus so easy to put together. Definitely a go to soup for those days you need a hug on the inside. 😉 Whether you need a bit of comfort or feeling under the weather. This soup is packed full of all kinds if healing foods and tastes amazing!!

    ★★★★★

    Reply

  94. Kelli

    This recipe was amazing!!!!!!! I used half the coconut milk because I like it spicy and added additional veggies: shallots, bean sprouts, baby corn, Thai green chilies and kale. This will definitely be my go to ramen recipe! Thanks!!

    ★★★★★

    Reply

  95. Kelly

    I just made this tonight and it was delicious! It was so easy to make yet packed with flavor. This will be a part of my regular rotation!

    ★★★★★

    Reply

  96. Hannah

    This soup is SO GOOD. It’s easy and quick to make, you can bump up the curry paste depending on how spicy you like it, and it’s just DANG DELECTABLE. I will 100% be making this again and sharing with anyone who has tastebuds.

    ★★★★★

    Reply

    • Kylie Lato

      Yayyyyyy! I am so glad you enjoyed this ramen, Hannah!! “…sharing with anyone who has tastebuds.” LOVE IT! 🙂 Thanks so much for leaving a review!

      Reply

  98. Khristina

    I enjoy cooking, but to be honest I’m not so good. This recipe is so easy! Follow the steps and tips. You will get to enjoy this yummy ramen!

    ★★★★★

    Reply

    • Kylie Lato

      I’m so glad you enjoyed this recipe, Khristina! And ya know, we all have to start somewhere with cooking!! Thanks for leaving a review and happy cooking!! 🙂

      Reply

  99. Dana

    Great recipe! Quick, flexible, and delicious. You can tweak the veggies to what you like or have at home! Will definitely make this again.

    ★★★★★

    Reply

  101. Sarah

    This was my first time making ramen and it turned out great! Really rich, developed flavors for a relatively quick meal! It was delicious and this will be a staple in our house now. Used broccoli instead of snap peas since that’s what I had. Next time would add water chestnuts and baby corn. Used Chinese noodles which were good but absorbed quite a bit of broth.

    ★★★★★

    Reply

    • Kylie Lato

      Broccoli, water chestnuts and baby corn would be DELICIOUS in this ramen – great idea!!! I’m so glad you enjoyed this recipe, Sarah. Thanks so much for leaving a review. I really appreciate it 🙂

      Reply

  102. Valenza

    so, i did some slight variations… but my goodness, this recipe is sooo delicious! 😭 it is so easy to make. my brother and I could not stop raving. thank you so much! ✨ amazing!!

    ★★★★★

    Reply

    • Kylie Lato

      WOOHOO! I am so glad that you enjoyed this recipe, Valenza! And the best part is you can totally customize it to make it your own. Thanks so much for leaving a review 🙂

      Reply

  103. Nicole

    OH MY GOSH! This recipe was absolutely delicious! So filling and healthy! I WILL be making this again.

    ★★★★★

    Reply

  106. berhan

    super easy to make, super fast and super yummy!!!! I will be making this more often for sure!

    ★★★★★

    Reply

  108. Malia

    I didn’t have red curry paste so I used green instead and I added a bunch of veggies and herbs from my garden and it was so good! It’s become a weekly repeater in my house. Sweet, spicy and super easy! Love it.

    ★★★★★

    Reply

    • Kylie Lato

      Yayyy! I love that you’re able to customize it to suit what you have on hand – go you! Thanks so much for leaving a review, Malia. I really appreciate it!

      Reply

  110. Arielle

    Soooo delicious i added more seasoning than just salt & pepper. I added vegetable boulion, accent and scotch bonnet pepper. I don’t like snap peas so i switched it with Broccoli!

    Reply

    • Kylie Lato

      Ohhh you are brave with the scotch bonnet!!! That sounds delicious – I’m glad that you enjoyed this recipe and thank you so much for leaving a review!

      Reply

  111. Lindsey

    The flavor is so nice! I didn’t enjoy the bits of ginger, I should have chopped it up more finely, which would have been easily achieved in a powerful blender or food processor. The sauce is wonderful for a vegetable stir fry over rice 😋 thank you!

    ★★★★

    Reply

    • Kylie Lato

      Ginger can be SO tricky to mince because of it’s fibrous texture! There are a lot of really great ginger pastes out there too (that you can store in your fridge) that are VERY finely minced – that might help for next time 🙂 You are so right; the sauce would be great with a stir fry! So glad you enjoyed this recipe, Lindsay. Thanks for leaving a review!

      Reply

  113. Lisa

    So easy to make! Added leaks and red peppers. A little too spicy for the kids… but more for me!!!

    ★★★★★

    Reply

    • Kylie Lato

      Ooooo leeks and red pepper would be great in this soup! What brand of curry paste did you use? I’ve found some to be more spicy than others – my daughter doesn’t like spicy foods either, so I’m always trying to be aware of the spice factor 🙂 Thai Kitchen red curry paste seems to be pretty mild if you’re looking for a less spicy brand! Hope that helps, Lisa. Thank you so much for leaving a review! I really appreciate it!

      Reply

  115. Thurbzz

    I made this twice already. The broth is so flavorful, extremely slurpable! Super easy to sub in veggies or any other ingredients. I want to try some shrimp next!

    ★★★★★

    Reply

  116. Vanessa

    Thank you for sharing this recipe! Meat eater here who tried this recipe for my ‘Meat free Monday’ this week. It was delicious and full of flavour. My only advice to those who like me didn’t have the correct quantities of veggies, is to put less vegetable stock. My soup came out a little on the watery side because of the lack of veggies I had, however this by no means ruined the soup. Great recipe and I’ll be sure to make it again soon.

    ★★★★

    Reply

    • Kylie Lato

      It may be an issue with your print settings. My recipe card is set up to exclude all ads when printed. Try checking your settings and advanced settings and it should be a quick fix!

      Reply

  118. Tiffany

    LOVE this recipe! Absolutely amazing! My husband just LOVED it and wants me to make it weekly! I added meat to it for my man and also a hard boiled egg and also green onions. Thank you for this recipe!

    ★★★★★

    Reply

  119. Adele

    Made this tonight with zucchini, carrot, bell pepper, and onion since we don’t eat mushrooms and my sugar snap peas had gone bad. It was delicious! The 8 year old and 13 year old thought so too and each had seconds! It’s such an easy and comforting recipe that we’ll definitely make it again. Thanks for sharing!

    ★★★★★

    Reply

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