30 minute one-pot Red Curry Ramen. Such a comforting bowl of ramen packed with bold and spicy flavors. Topped with shiitake mushrooms, carrots, green onions, tofu, and garnished with lime, sesame seeds, and fresh cilantro.
These are the ingredients that I used to make my broth. I also added chili powder and crushed red pepper to make it extra spicy. However, if you are sensitive to heat I don’t recommend adding those extra spices to your broth.
For the red curry I used the brand, Thai Kitchen Premium Authentic Red Curry Paste for this broth. You can find this jar of paste at most local grocery stores. In my grocery store it is usually near the soy sauce and tamari in a small jar.
The first thing you want to do is cook your onions, mushroom, and garlic. I found that it is very important that you chop all of these ingredients super thin so that they cook quickly. After you have cooked your onions, mushrooms, and garlic you will add your red curry paste and seasoning. Be cautious not to let it cook for too long before you add your vegetable broth or paste. If left cooking for too long, the paste will stick to the bottom of your pot and burn.
Red Curry Ramen Toppings
Fresh Herbs- Cilantro or basil adds a freshness of flavor to this Red Curry Ramen. Chop it very thin or add it directly to the ramen.
Green Onions- Chop fresh green onions and toss them in your soup. Not only do they pack flavor but are so simple and easy to add to the top of your ramen.
Carrots- I used my ribbon cutter to cut my carrots for this ramen. However, you can cut them in thin rounds as well. Adding these carrots adds a natural sweetness and crunch.
Fresh Lime- Limes really balance well with the bold red curry flavors. You can slice the lime thinly or in wedges. If you are cutting them in wedges I recommend squeezing it into your ramen soup before eating.
Shiitake Mushrooms- I recommend using shiitake mushrooms for your ramen. You can get dried mushrooms and rehydrate them or use fresh ones.
Sesame Seeds- I like to toast my sesame seeds slightly but it is not necessary. You can use either sprinkle white or black seeds on top of your ramen.
Tofu- Looking to add protein to this dish. I like to either deep fry, air fry or bake the tofu. You can put it directly into your ramen or put it on a skewer. Putting it on a skewer insures that your tofu won’t get soggy.
This Red Curry Ramen is:
Packed with Veggies
When you make this ramen I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Red Curry Ramen
Such a comforting and flavorful meal you can make time and time again. Topped with shiitake mushrooms, carrots, green onions, tofu, and garnished with lime, sesame seeds, and fresh cilantro.
Red Curry Ramen
- 2 tsp sesame oil, substitute with a neutral oil
- 1 large white onion, chopped thinly
- 3.5 ounces of shiitake mushrooms, chopped into small pieces
- 4 cloves of garlic, minced
- 1 tsp ground ginger
- 2 Tbsp soy sauce or tamari, gluten free
- 3 Tbsp Thai red curry paste
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp chili powder (optional)
- ¼ tsp crushed red pepper (optional) only add if you want some extra heat*
- 4 cups of vegetable broth
- 1 package of ramen noodles, I used Lotus Foods Millet and Brown Rice Ramen
- Tofu, baked or fried
- ¼ cup green onions, sliced vertically into long pieces
- 1 large carrot, ribbioned or cut into thin round slices
- ½ small lime, sliced thinly
- ½ cup shiitake mushrooms
- ¼ cup fresh cilantro
- 1 tsp sesame seeds
- Heat a large pot on medium heat. Once warm, add the oil, onion, and salt. Cook for 3-4 minutes. Add the mushrooms and garlic and cook for an additional 3 minutes.
- Add the ground ginger, soy sauce, Thai red curry paste, chili powder, crushed red pepper, pepper, and mix.
- Pour the vegetable broth to the pot, and stir. Scrap any of the onion and mushroom that might have stuck to the bottom of the pan.
- Reduce heat to medium- low and bring to a gentle boil. Simmer for 15-20 minutes to develop the flavors.
- While the broth is simmering, add your ramen noodles and cook for 4 minutes or until the noodles are completely cooked.
- Taste your spicy ramen and add additional seasoning (chili powder, salt, and pepper) if needed.
- Divide ramen into bowls and add your ramen toppings and serve immediately.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Don’t have ramen noodles? Udon noodles are a great substitution to use with this red curry broth.
- If you are sensitive to heat I do not recommend adding the chili powder or crushed red pepper.
- You can simmer your broth for longer than the recommended time for stronger flavors. Just do not add the noodles to your soup until you are ready to eat.