This spicy Thai vegan ramen is so easy to make and has all the flavours you love in a traditional Thai soup with a little twist!
Ramen Ramen Ramennnnn!!
Yes friends! I’m super excited about today’s recipe. Because I. Love. Ramen.
What is Thai vegan ramen:
oday’s ramen is straying away from a traditional recipe. (Though if you’re looking for that, then you can make this quick & easy vegan ramen) This recipe is for spicy Thai vegan ramen. Because besides loving ramen, I also love Thai food.
And when I’m indecisive about which one of these I want to eat for dinner my mind wanders off to crazy places. Why choose when you can have both? Hence here you go, Thai soup, and ramen soup all wrapped up in one. BOOM. *drops the mic.*
But really, if you’re a fan of Thai soup this recipe is a twist on the classic Thai Tom Yum soup which features fragrant ingredients like lemongrass, galangal ginger and kafir lime leaves. If you’re reading these ingredients and thinking where exactly do I find those?! Most asian grocery stores will have these ingredients. (I’ve even seen big chain grocery stores carrying lemongrass these days!)
The soup then gets some traditional Japanese flavour added to it with some shitake mushrooms and traditional ramen noodles. So all in all we’ve got one delicious soup going on here!
A few notes on the recipe:
So let’s chat a bit about the ingredients. Most of the ingredients in the recipe can be found at your local asian grocery store. If you can’t find galangal ginger, you can substitute this with regular ginger. If you can’t find kafir lime leaves, you can substitute with a squeeze of lime juice. This soup is totally customizable!
You can use either fresh or dried shitake mushrooms in this soup. I like using fresh ones best, but either will work just fine!
For the Thai curry paste, double check the ingredients of the brand you buy if you want to ensure that the recipe is 100% vegetarian/vegan friendly. Some Thai curry pastes will contain shrimp paste in them, so just make sure the one you get doesn’t contain shrimp paste.
You can use any type of ramen noodles you like for the soup. Gluten-free ramen noodles, traditional ramen noodles, or just typical ramen noodle packets. All will work well!
This spicy Thai vegan ramen is:
- Loaded with bold Thai flavours
- Super creamy
- Filled with slurpy chewy ramen noodles, YUM.
Enjoy!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
This spicy Thai ramen is like a cross between a Thai Tom Yum soup and a classic Japanese Ramen!
Ingredients
- 1 tbsp avocado oil
- 1 onion, chopped
- 1 stalk of lemongrass, cut in 2-inch pieces
- 1-inch cube galangal ginger
- 4 kafir lime leaves
- 1/2 cup shitake mushrooms, cut in halves
- 1–2 tbsp Thai red curry paste*
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1–2 tbsp soy sauce
- 1 tbsp agave (can sub maple syrup, coconut sugar…etc.)
- A squeeze of lime juice
- 1/2 pack of soft tofu, cut into cubes (approx. 200g)
- 2 packs ramen noodles of choice
Instructions
- Heat the avocado oil in a pot on medium-high heat.
- Add the onion, lemon grass, and galangal ginger and let cook on medium heat for 2-3 minutes.
- Next add the kafir lime leaves, shitake mushrooms and Thai red curry paste and mix together, letting cook for 1 minute.
- Add the rest of the ingredients except for the ramen noodles and let it come to a boil.
- Reduce heat to low, cover and let simmer for 10 minutes.
- Add the ramen noodles and let cook for 2-3 minutes until the noodles are soft.
- Serve immediately
Notes
*Some red curry pastes will have shrimp paste in them. Make sure to check the ingredients label to ensure it’s vegan if needed.
Optionally garnish this soup with some sliced green onions and sesame seeds!
Depending on the salt in the broth you use and brand of curry paste you use you may need to add a little more curry paste and soy sauce. Taste as you go and adjust accordingly
Nutrition
- Serving Size: 1/4 recipe
- Calories: 240
- Sugar: 7g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
Keywords: Vegan ramen soup, healthy Thai soup
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
For the galangal, do you want it grated/minced or left whole?
Whole works fine! just to add flavour.
I just tried it! This bowl was delicious!! I added bok choy 😉
★★★★★
Thanks Angie! I’m sure it was delicious with bok choy 🙂
Ok, this soup was AMAZING!
★★★★★
Thank you for the review! Glad you enjoyed!
This looks amazing and is set to be our Valentine’s-Day-Date-Night-In for tomorrow! But I have a question about the ramen noodles. The product you linked in the recipe is a packet of rice Ramen noodles that comes with a miso soup mix; do you add that soup mix in as well?
Hi Madeline, you just use the noodles! You can use any type of ramen noodles you like and just dispose of the flavour pack or keep it for future use. Enjoy the recipe!
Omg this looks SO COZY! I’v been craving ramen lately in this chilly boston weather and I can’t believe how simply your recipe is! Pinning and can not wait to try 🙂
Thanks so much Selena! Hope you enjoy the recipe 🙂
Oh Lawd I need to make this ASAP! Nothing is more comforting than a giant bowl of soup!!
Thanks Kasey!! Hope you love it 🙂
I LOVE Ramen and Tofu so this is my kind of soup recipe! It looks so DELICIOUS! Can’t wait to try it out.
Thanks Amy! Hope you enjoy the recipe 🙂
My goodness that looks amazing, gunna have to make this on the weekend!
Thank you Sydney! Hope you enjoy the recipe 🙂
This looks so delicious, Jess!
I wish this was my dinner 🙂
★★★★★
Thank you Bianca! 🙂
This ramen looks super delicious, Jess! I’m always down for anything spicy 😉
Thanks so much Sarah! I feel the same way 😉
Your spicy vegan ramen looks so incredible, Jess! I want a big bowl please. 🙂
★★★★★
Thank you so much Ela!