Spicy, nutty, sweet and salty.
It is finally starting to cool off a bit in Florida. So, this vegan spicy Thai peanut ramen has been on repeat! The broth tastes a bit like a beautiful satay style peanut sauce. Which is one of my favorite things. This Thai peanut ramen is so hearty and filling, but still doesn’t feel heavy. The spicy peanut broth is so incredibly flavorful, you could really eat it on it’s own. Or add all kinds of different things if you don’t want ramen noodles.
Garlic, ginger, curry paste, peanut butter, soy sauce and lime juice make this broth so flavorful. The broth is just a simple veggie broth and coconut milk combination. It is one of the best things you will eat this fall and winter! So comfy and cozy.
Another reason I love this vegan spicy Thai peanut ramen is because it is a one pot, super fast, super easy meal. I don’t think it could get much simpler than this ramen soup. Or more delicious!
As far as the ramen noodles go, you can get regular packets of ramen and just toss the flavor packets in the trash. Most ramen noodles are vegan, by themselves. Just double check the ingredients of the brands that are at your store!
This Vegan ramen soup is hands down the best ramen I have had. You can add whatever protein or veggies you have in the fridge, or just eat it as is with just broth and noodles. I love adding tofu and mushrooms! Whatever you add, you will have an amazing meal!
Vegan Spicy Thai Peanut Ramen
Ingredients
- 2 Teaspoons Olive oil
- 3 Cloves Garlic, chopped
- 1 Teaspoon Ginger, grated
- 1 Teaspoon Green curry paste
- 4 Cups Vegetable broth, divided
- 1 Can(13oz.-14oz.) Coconut milk, full fat
- 1/2 Cup Peanut butter, natural or organic
- 2 Tablespoons Soy sauce
- 2 Tablespoons Agave syrup
- Juice of 2 Limes
- 9-12 Ounces Ramen noodles
Optional Toppings
- Mushrooms, thinly sliced
- Sesame seeds, black or white
- Thai chilis
- Cilantro
- Peanuts, chopped
- Other veggies you may want
Instructions
- In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic.
- Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute.
- Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer.
- Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter.
- Now, add the peanut butter and broth to the pot and whisk to combine.
- Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed.
- Right before serving, add the ramen noodles into the pot(add 9 oz if you want more broth or 12 oz if you want it more noodle heavy). Simmer them, cooking according to package directions. They usually only take a minute or two.
- Serve immediately as is, or add the optional toppings, veggies or tofu or whatever you want.
Video
Notes
Nutrition
I made this last night for dinner, because we saw the photo and were like um yes now thanks. Anyhow it was relatively quick to make, and was SUPER delish. Added some kimchee and green onions and we were set. Thanks for another amazing recipe Lauren!
I made this the other nighy and OMG! One of the best broths I ever tasted made only within minutes! I was so impressed! Thank you for sharing all this delicious recipes!
Agree 100%. this recipe is AMAZING!!! I add whatever veggies I have on hand, but the broth is so yummy. and very quick and easy! thank you!
we had this for dinner tonight & it was great! thanks!! yummmmm!
Made with lo mein noodles instead of ramen, was delicious and so quick to prepare! We loved it! Thanks!
I don’t normally comment on recipes but I just have to thank you for this delicious meal. I followed the recipe except I doubled the lime juice and added chili oil and red pepper flakes. My veggies were mushrooms and red bell pepper, and I used extra firm tofu.
I’m still sitting here licking my chops. So. Dang.Good. Like the kind of good that leaves you food high after. Definitely a keeper!
Great review! Good call with the tofu. Think I’ll be making this at the weekend.
This looks amazing! I usually try to meal prep on weekends for the week. How to make this last? Keep noodles separate until serving and then add noodles in sauce and put in microwave?
Yes, I have been doing meal prep with this and I make the broth and keep the noodles separate. Then microwave with the noodles! Works great!
Do you ever freeze the broth? Either way, when do you add mushroom and peanuts and sesame seeds? (I see them in the photo even though they all aren’t mentioned in the recipe.) Finally, what kind of mushrooms do you recommend? Thanks for your patience with all my questions! Going to try a big batch of this tomorrow. 🙂
Did you try freezing? Curious. With results as I batch
Also curious about freezing the soup (no noodles or mushrooms until serving though)
I add the mushrooms 5 minutes before serving in the broth. If adding extra peanuts, beansprouts chilli’s sprinkle those ontop once served into bowls.
Yesterday was chilly in the northeast . I went for a 3hour bike ride and was craving something warm ,light and filling. This was it!!! I added extra firm tofu To increase my protein for my cycling recovery. 2bowls later I’m filled and satisfied .super easy super quick and phenomenal depth of flavors!!! Thanks!
hi! how did you add the tofu? did you cook beforehand? i was curious of how to incorporate it into the soup!
Could this be made with red curry?
Absolutely! Red curry would be great too!
I’m excited to try this, and love spicy food, but my boyfriend is a bit sensitive to it. How spicy is this? Do you think this recipe would be too spicy for him? Is there a way to decrease the spiciness without compromising flavor?
I don’t think it is too spicy, even for people who don’t like spicy food. You can add a bit less curry paste if you want, but the curry paste really gives it an amazing flavor.
OMG making this tonight and I cannot. wait. AHHH looks perfect! Thanks for sharing 🙂
Made this with reduced fat coconut milk and red curry paste, as that was all we had in the cupboard and it was delicious! Still lovely and creamy too.
This was so good and easy to make! Added red peppers, mushrooms and greens. Also used red curry. Delicious!!
What kind of peppers did you use in the pictures? (The red ones)
They are dried Asian chilies. I mostly just use them as a garnish, but they are the ones that are usually sauteed in General Tso dishes and other stir fry dishes.
Do the red Asian chili peppers add spice to the soup?
Nope, just garnish for the picture.
I used red curry because I always have red curry in the house, and it was AMAZING! I added mushrooms, tofu, kimchee and broccoli. This is seriously my new favorite dish. I made it for myself one night and then the next night I made it again while I was home for my non-vegan fam and my mom basically licked the bowl! MAKE THIS!!
I’m planning to make this tonight. I love Kimchee! When did you add the Kimchee and broccoli in? Or Lauren, do you know when the best time would be to add those things to the pot?
This sounds delish! Are those sliced sweet potatoes in the picture?
They are sliced mushrooms!! But you can add anything you want!
How long do I add mushrooms before noodles?
WOuld it be weird to add egg to this??
Not at all, if you eat eggs, go for it! I bet it would be great!
Hello! Can I substitute the agave with another sweetner, like honey? Or even just omit it?
Sure, honey would work if you eat honey. You can totally omit it though. I just thought it needed a bit of sweetness, but you can decide!
This sounds amazing! For someone with a peanut allergy do you think tahini would be a good replacement? Would love for everyone in my family to be able to have some!
I think tahini would be great! Or you could try sunflower seed butter. I have also had a few people with peanut allergies say they used almond butter and loved it! I think tahini might be the closest in flavor though!
Awesome thank you! Just went and got two things I needed to make it, can’t wait!
I used tahini, & it was amazing!
Wow! Made this tonight. So delicious. Used regular penut butter and didnt add the agave, Used black rice ramen. Added rapini, heirloom baby tomatoes, crimini mushrooms, cilamtro stalks. Topped with lime, green onion, cilantro and chili oil.
Oh gosh, I just saw this is supposed to serve 6…I had it for dinner last night and just finished the rest for lunch, I couldn’t stop myself! I’ll definitely be making this again and will share with my husband next time:)
Haha, I just did the servings based off of the ramen noodle package. Let’s be serious though, that is nonsense! It’s totally fine as a dinner and lunch for one. I do it all the time!
Ahah I also missed that! And i ate half for dinner and half for lunch the next day. So good though. Maybe will share next time too. Maybe.
This looks so delicious! Can’t wait to try it.
Is this actually 12 ounces of noodles?
Yes, that is correct. It is 4 small packages. You can always add more or less if you want though!
Thanks! When I used that many noodles all the broth was soaked up so I wasn’t sure.
This was amazing. I added too much broth on accident so o found myself adding larger quantities of the rest of the ingredients…especially the curry. Thank you so much for sharing your recipes. 🤗
The look of this makes me feel so hungry! Fantastic recipe and great photo!
It reminds me of a tom kha soup I used to make, but that was with a coconut flavour. I definitely have to try this as soon as possible!
Could this be made with rice noodles? And if I made a large batch over the weekend for weekday meals would it still taste OK? It looks so good. Thank you!!
You can definitely use rice noodles. If you are making ahead of time, I recommend just adding the noodles you plan to eat, then adding more when you eat more. If the noodles sit in the broth for days they will absorb all the liquid and be mushy.
This wasn’t “spicy” at all! Did I do something wrong? Irregardless, it was so delicious. Maybe I should add more green curry paste next time?
I’m so glad you liked it! You can totally add more curry paste if it wasn’t spicy for you!
I LOVE this recipe and have made it many times (and just got stuff to make it again tonight)! I also did not find it spicy and add at least 2-3 tablespoons of green curry vs. the teaspoon that the recipe calls for. That’s another great thing about this resolve though….it’s simple and delicious as is, and also so easy to personalize based on your own preferences.
Will surly try this😋 any helthy broth brand recomendation?
I usually use Trader Joe’s brand!
Could the curry paste be replaced with curry powder?
It won’t be the same flavor, green curry paste has lemongrass, shallots, chilis, ginger and things like that. You can definitely try it out. However, if you are looking for something that is dry that is similar, I would go with some powdered ginger, cumin, coriander and maybe chili flakes.
I followed the recipe, and it turned out really tasty, but the “broth” was too thick like a sauce. Did I do something wrong or is that just how it turns out? I thought about trying again with just half the PB and half the coconut milk. What would you suggest? Thanks!
I’m not sure exactly what happened, but it should be nice and brothy. If it is too thick, I would recommend adding more veggie broth rather than reducing the other things. The only thing I can think of is the noodles absorbed too much of the liquid? However, if it happens again, I would just add more broth! Then just taste it to make sure the seasonings are still on point! I hope that helps, and thank you for the feedback!!
Really nothing to add as other reviewers have said it all. Full of flavor, quick and easy, substitutions work well. Only thing I can add is if cooking for a variety of spiciness of your diners’ palates, put a bottle of sriracha on the table.
Haven’t made anything from this site we weren’t over the moon about and the fabulous photos provide great inspiration. Thanks!
I never comment on blog posts, but this was so amazing and I love that it is versatile. I just ate it a few hours ago and am already dreaming about having more! I doubled the curry paste and left out the agave. I added sauteed onions, yellow and red bell peppers, and broccoli right after throwing in the noodles. Added mushrooms at the last minute as suggested and followed everything else exactly. So so so good. My husband had 3rds and he is not vegan 🙂 Thanks for an amazing recipe–I’ll definitely check out your other ones!
What kind of seeds did you use to garnish this with? Thanks 🙂
They are black sesame seeds.
This was by far the best and easiest ramen recipe I have ever made at home. I added miso paste and jalapeños and also cooked up some seitan “chicken” with the green curry paste and soy sauce and put that on top. Even my non-veg boyfriend loved it and can’t wait to make it again. This is an A++ recipe. Thank you!
I’m so happy to hear that! All your additions sound AMAZING!
This looks amazing! I am not a fan of ‘spicy’ though, how would this taste if I left out the green curry paste altogether?
I found a mild curry paste on Amazon but I’m not sure I can wait till Friday to make this, haha. 😀
You can leave it out, but it may not be as flavorful. You could add just a tiny bit and it probably wouldn’t really be spicy at all. You could also substitute by using some of the ingredients that are usually in the curry paste and just leave out the peppers. Maybe adding lemongrass and ginger?
Thank you, Lauren! I ended up ordering the mild curry paste I found online. Dish was fantastic, even my picky mom loved it!
Charlene, wondered what type of green curry paste did you end up ordering that wasn’t spicy? I’m not able to eat spicy food either.
Hi Meags,
I purchased Pataks Mild Curry Paste, not green but still delicious!
Thank you Charlene!
Lauren, i really aprecciate your talent and creativity, thansk for cheer healthy and funnny food , from Bogota Colombia 🇨🇴 best wishes 🌱👊🙏👍
What type of green curry paste do you recommend? I’m excited to try this!
I use brand called Aroy-D. I get it at my local Asian market. It is vegan, and the Thai Kitchen brand is vegan. As well as a few that you can order on Amazon!
WOW!! Just made this for dinner and it is fabulous!!
So I’m pretty much forced to leave out the curry paste because I’m making it for myself and my boyfriend and he is allergic to all onions (including shallots). I have been looking up recipes to make it at home but it doesn’t seem worth it when the recipe calls for only a teaspoon. I can’t find any brands that don’t include shallots in theirs (which makes sense). Any suggestions of what might work well to boost flavor? Thank you so much 💜
I’m sorry to hear that! You could add some lemongrass and maybe some spicy peppers if you want the spice.
Hello there!
I am unfortunately allergic to coconut, do you have a recommendation to sub for the coconut milk?
thanks!
I’m sorry to hear that! You can try a non dairy milk that you like. I recommend something a little thicker like oat milk, cashew or soy. It may not have the exact same flavor, but I think it will still be delicious!
I made this last night and my kid who never likes the soups I make said it was bomb! I used almond butter, bone broth, and shredded chicken with veggies. Thank you!!!
oh my god this has been saved on my instagram for weeks and this night i finally decided to make it. it was absolutely delicious!! i didn’t put agave or any sweetener in it and added mushroom, capsicum, carrots, celery and snow peas to it since i love my classic veggies. absolute 10/10
This looks amazing only problem is I’m allergic to coconut 😔. What would you recommend as a replacement?
I would recommend another non dairy milk that you like. Something a little thicker, maybe cashew or oak milk. It may not be quite as creamy, but it should still taste great!
AHh!! a fellow coconut allergy, Its so rare to find someone else!! its in everything now! if you try this recipe with any of the alternatives that she recommended, let me know!!
Oh man. Long time picture-drooler, 1st time recipe maker here. This ramen was DELICIOUS. So easy and I actually felt like a chef throwing this (zucchini) and that (spinach) in at the very end. Also thanks to the kimchi suggestors! I was almost done with my first bowl when I saw that recommendation, and I stopped eating to plop some kimchi in the remainder of my bowl.
So delicious!! Never made ramen before and it was easy. It came out a little thick but I know I can adjust that to my preference next time. Will make again!
It is extremely delicious. Amazing. Thanks for the recipe.
Do you know roughly what a serving size is? So excited to try this, my super picky husband is even willing to try it with me 🙂
About 1/4 of the ramen noodles and the broth is a serving size. That is what I usually calculate.
Yum! I sautéed mushrooms before adding the ginger and garlic. And added grated carrots and spinach at the end. Needed asome extra heat – I added some red pepper flakes and also served with sriracha. Husband is begging for a repeat!
This looks great, can’t wait to make it! What kind of mushrooms did you use?
I thinly sliced baby bella mushrooms!
Delicious, cheap, and easy! Great meat-eater -friendly vegan recipe. We added marinated tofu and baby bella shrooms.
This recipe worked to satisfy that ramen craving. The recipe was relatively quick to make. I liked it a lot, it was light, yet rich and salty enough. I used half a can of low fat coconut milk. I think it would be better with full fat but I know I was saving calories. I would be interested in swapping peanut butter for something else, someone suggested Tahini? peanut butter gave it a very unique spin, delicious but curious what else might work. I used pad thai noodles and that worked fine. This is great quick unique ramen recipe. I didn’t get the spicy though, but I didn’t miss it.
I made it. The family of four loved it. I added about 3 times the amount of curry paste (only had red) and some Mother In Law’s Gochujang fermented chile paste concentrate. There was not much left over!
Wonderful!!! Tripled the amount of curry paste & it still wasn’t hot enough for me. My husband put cayenne pepper in his. We added peas, mushrooms & scallions. Can’t wait to make it again!! Thank you! 💙😋
THIS IS FABULOUS!!! Have to share my thoughts and dreams about this dish… tastes even better of course the next day. Added half moon thin sliced zucchini and fresh mushrooms, 2 red Thai chilis and upped the green curry paste. Super yummy and filling with brown rice ramen noodles. LOVE THIS ONE!!!
Made this tonight. Super easy and quick recipe. It was delicious. Will definitely add to my favorite list. Thank you for all your great recipes especially the blackened tofu and cheesy grits.
Wow!! Just finished eating and I’m completely stoked about this recipe. I Did some small adjustments though I added a bit more garlic and I added some mushrooms and Pak Soy. And it was awesome. Thanks!!!
Amazing!!!
I added some sriracha for heat as well as some spinach and crispy baked tofu!
I’ve been looking to your website for inspiration the past couple of weeks and haven’t been disappointed yet!
You have put together some delicious recipes!
Made it.
Fantastic👌👌🙌
Thanks a lot!!
LOVE this broth! so delicious and flavorful! It came out more saucy, which I actually liked better because it clung to the noodles better than a watery broth. It would be awesome over rice and veggies too!
10/10 delicious!
This was seriously amazing! The broth was on point. I doubled it as I saw some people ate it in less than posted servings 🙂
5 stars for flavor, speed, and versatility…delicious! Changes I made: full fat coconut milk much too rich, same goes for the peanutbutter, so I subbed light coconut milk and used half dry peanutbutter mixed with water and it substantially reduced the amount of fat in the recipe. It got really thick once the noodles were in, so it needed about a cup more of the broth I used dried, reconstituted shitakes and oyster mushrooms, carrot matchsticks, red onion, cauliflower and frozen peas, and rice ramen from Costco. This one is a keeper!
So great! Thank you so much for sharing this recipe 🙂 we just made it and LOVED it. So filling and perfect even for the non-vegan in the fam!
Amazing! I made this tonight slightly modified with what I had… added the siracha spicy tofu from Trader Joe’s too…
Amazing!!!! ! I’m not vegan so I added a teaspoon of fish sauce for umami. Topped with sliced red jalapeño mushrooms cilantro and peanuts! This was SOOO yum! I recommend using either cooking the noodles separately or add extra veggie broth to keep it from getting too thick!
My whole family loved this. I have been making plates of vegetables (usu roasted) so people can choose the veggies and then get broth and noodles. My daughter added a hard boiled egg to hers which was good. This is one of my favorite recipes.
I guess I should’ve read your comment before I posted mine! Thanks I will try that 🙂
I’m making this tonight! What veggies do you recommend?
Soooooo tasty.. but after the following the recipe exactly my broth came out way too thick as well. So I was wondering if you meant in your instructions that you are supposed to cook the noodles separately and then add them in right before serving ? Because I added my noodles uncooked to the pot and then they took forever to get to that aldente taste.. also I have a electric stove and when I turned it down to simmer it ended up boiling because it takes so long for the heat to lower 🙁 hoping the next time I try it it will be better! Still SO. dang. tasy tho !!!
You can use less ramen noodles too. It probably depends on what type of ramen you are using and how long they take to cook. Since the longer they cook the more liquid they absorb. The ones I use only take a minute to cook.
Yum! Thanks for the inspiration! Just wanted to let you know that we featured your recipe on our cheap vegan ramen recipes blog post here: https://cheapveganshop.com/in-the-kitchen/cheap-vegan-ramen-recipes/
Added chopped green onions to ginger & garlic + carrots, red pepper, broccoli. Big spoon of red curry paste because that’s what’s in the house. And when finished, topped with bean sprouts, cilantro and basil. Outstanding!!!!
Hi Lauren, this is the first recipe I try to make from your feed and it tastes delicious. One question though.. Is the broth supposed to be really watery/not very creamy? The picture looks quite different in terms of what I had creaminess wise so I kept it cooking for longer etc. Did I do something wrong?
Hmmm..I can’t really tell you what happened for sure. It is definitely creamy. I think this is the first time I have gotten that feedback. Did it thicken up as you cooked it? There is a video of the process if that helps at all. It is in my video section! I hope that may help you out! Let me know if I can help in any other way!
Sooooo quick and yummy!!! I left out the curry, garlic and onions (fodmap) but added chili flakes, sesame seed oil and rice vinegar. Plan on freezing some of the broth for quick future lunches!
Very delish! I’ve made this quite a few times now and it’s always a hit with my friends.
I just made this for my family tonight and it was a hit! Really tasty and satisfying. Only thing is the broth got a bit thick. Next time I’ll add less noodles and more vegetable broth. Thank you for the delicious recipe!!
I’ve just made this and it was so delicious. I added a little less lime juice, a little more peanut butter and some sriracha. I also added red pepper, spring onion, finely sliced carrot, bok Choi, bean sprouts and sweet corn. It was a very filling meal. Absolutely delicious! Thank you for the recipe.
This recipe is AMAZEBALLS! Restaurant quality kind of meal. I ended up roasting some sweet potato, finely chopped some spinach, thinly sliced mushrooms, a dash of nutritional yeast and chopped green (spring) onions. Soooo delicious!
I don’t cook often and when I saw so many rave reviews I had to try. Just finished a cup – OH MY GOODNESS!! This is DELICIOUS!!! I’ve made enough for lunch every day this week… can’t wait!!
Thanks for the recipe. This was very delicious. Next time I will use a lot less peanut butter, I also doubled on the lime, ginger and Garlic. I created a paste out if the ginger and garlic paste. Only used 3/4 of the coconut milk can.
Absolutely loved it. This is an awesome recipe!
Sure to be a staple in my cooking for a long time to come
Thankyou so much for sharing it with us!
Notes for any first timers :
•Don’t shy away from the veg stock it may
Seem like too much but it works out to be perfect!
•Don’t season early, allow it to simmer because the flavour develops at first it may seem lacking but if you add salt or anything else at this stage you could throw off the flavour because it will intensify
•add your noodles in only when you taste the soup
And go back for seconds — so it’s done and then can be taken off the pot and served stat
•if you’re new to eating veg/vegan or feeding carnivores
Do not worry about the lack of meat- this bowl is so tasty you’ll have them forgetting all about it.
That’s all from me ☺️ Loved it!
(Made with satay sauce instead of peanut butter – it’s all I had. Didn’t use the agave, wasn’t required- added lemongrass, next time adding kaffir lime leaves!
Also tossed in snow peas bean sprouts and some spring onions- right towards the end so you can add the noodles soon after and both will cook just right – not over cook/ get mushy)
This is so delicious! The flavours are amazing! Can’t wait to make this again!!
I know I’m late to this post, but it’s really hot outside and sometimes a little spice is what you need to cool off. (Plus, in the summer I love salads, but there are only so many days and weeks of them before I’m done for a day or two.) I made this peanut sauce a little thicker–without adding the broth–and my daughter and I said we could DRINK this sauce. It was absolutely delicious!. I made bowls with brown rice ramen noodles tossed with tamari, sesame oil and green onions. I put the noodles in each person’s bowl and poured over the peanut sauce. I then topped the bowls with sauteed butternut squash noodles, stir fried broccoli and sauteed cherry tomatoes. We had mangoes on the side. It was the perfect dinner after a hot day.
This recipe is the $h!t! We added thinly sliced mushroom, fresh lime juice, and chili garlic paste and I am still thinking about it weeks later. I also get honey from my friend’s bee hive so we used that in place of agave. Super super good leftovers too if you just cook the ramen noodles separately and add in as you need. So flippin’ good!
I made this for my family of meat eaters and everyone loved it! Easy to make for a big group and great leftovers!
My whole family loved it even my two young boys. Thank you!!
Should the ramen noodles be cooked before adding to broth? When I made first time it soaked up all liquid. Thanks
I am newly vegan and the only one in our household. That said, I’m always on the lookout for simple quick recipes. Tried this last night and it was RIDICULOUSLY good. This is definitely going on my dinner rotation. Thank you for sharing!!!
An absolute favorite!!!!! I modified a bit (our green curry paste was kind of mild…) and added gochujang sauce and chili flakes for heat, as well as some rice vinegar for more acidity. Just taste as you go and find what works for you! My boyfriend and I agreed this was easily one of the best meals we have ever made and took so little work! We added some tofu as well. The broth is a dream. Definitely try this!!!!!
Thank you so much for continuing to post such highly creative and inspirational recipes. I LOVE what you do.
This is so, so good!! Thank you for yet another amazing recipe!!
This is insanely good and filling!!
I cooked it as directed and also used mushrooms, thin sliced sweet potato, silken tofu, sauteed bok choy, sauteed sweet onion, crushed red pepper flakes, and lime. I’m stuffed and it’s sooooo good!
Absolutely amazing! We did mushrooms, bell pepper and shallot. Would love to add tofu- did you sear/fry it first or just add drained? I cannot wait to make this again!! So so so good!
This was delicious! After all of the ingredients had simmered for a few minutes, I put an extra tsp of green curry paste. I added fresh spinach, zucchini, and mushrooms, with the noodles. Lastly, I cut a few grape tomatoes in half and added those to my serving. Many thanks for this quick and easy recipe!
Made this yesterday! So delicious!!
I had no green curry paste so used red instead and added a bit more then the recipe and some extra peanut butter + coconut cream, some sweet soy (kecap manis) and tofu and corn. Sooo good!!
Thankyou!
Oh and potato 😀
`Just cooked this and OMG, I CANNOT STOP EATING.
It is simply amazing and delicious
I LOVED IT
DELICIOUS! I did add 3 TBS of Trader Joe’s Siracha. I added crispy tofu, carrot shavings, bell pepper and green onions. It was amazing my husband loved it. I did add about 1o oz of ramen noodles, and it made it oh so creamy. Next time I’ll try less just today we what the broth-y feel is like. This was so good and so insanely easy. Thank you!
Absolutely delicious recipe!
This is RIDICULOUSLY delicious!!! Thanks so much for this recipe!! We love it!!
I dont have veggie broth – could I sub in chicken broth ?? Or will it change the flavor too much ?
Chicken broth should work fine!
Oh, my!! So good! My husband (who is not vegan) said to put this on the regular rotation. There is so much room to play with this recipe. For example, I didn’t have Thai peppers but I did have fresh jalapeños. Perfect! I had some Trader Joe’s teriyaki baked tofu…another great add. I just sautéed lightly in a teaspoon of oil first. Shredded carrots stirred in at the end were perfect for color and texture. Thinly sliced green onions sprinkled on with the chopped peanuts for flavor and more color. I mean the broth is yummy if that’s all you add to the ramen noodles, but if you have stuff on hand, get creative and have fun! It’s SO good!
My husband accidentally got LITE coconut milk & we are having a friend over for dinner tonight. Is this a complete bust?? Do I need to go get the FULL fat?
Sorry, I was out of town for the week, so it is probably a little late to help you out. Did you give it a try with the LITE? How did it go?
I’ve never left a comment on a recipe before, but considering I’ve made this almost once a week for the past half year I figured I needed to! I’ve never actually made it with the noodles but my go-to is adding shitake mushrooms, cherry tomatoes, and bell peppers that were quickly sauteed in a bit of mirin as well as baked tofu.
I’ve made this recipe with red curry paste if that’s what I have on hand instead of green, peanut, almond, or cashew butter depending on what I have and even a mix of I finish a jar and don’t quite have enough. It’s fabulous every which way.
If you’re going for that ultimate hygge feeling of having something simmering on the stove, this recipe is your bet. I keep it on the lowest setting and let it summer covered for a couple hours if I have the time. Your taste buds and your nose will thank you! It’s even fabulous cold if you want it the next day and it’s just too hot outside for hot food.
I’ve literally never made a recipe this often before beyonr, say, a sandwich or a pasta with tomato sauce. You have got to make this. Not to sound over the top, but I think it’s my favorite meal (I guess obviously). You can’t go wrong here.
Delicious!! Made this tonight and followed the recipe to a T… added mushrooms .. grated carrot.. grated red cabbage … edamame .. roasted broccoli … green onions … fantastic !! Next time I will top it with spicy peanuts 😋
Really good!
This is by far my favorite curry/Thai soup recipe.
I took some creative liberties and used the curry seasoning from my spice rack, added some Chinese five spice seasoning & turmeric- amazing!!! The veg I used were sweet potato, carrots, onion, spinach, broccoli and then some chickpeas.
Thank you for sharing this really incredible recipe!
Can I use maple syrup instead of agave?
Yes you can!
What brand of curry paste do you use? Thanks
What could I use instead of lime juice?
How do you think this would work with PB powder??? Although not super high in fat per serving as is, seems like most people had half the recipe rather than 1/6th of it. PB powder was was less fat so I’m wondering how it would taste of made into a paste before mixing it in. Thanks!
This was delicious! I substituted rice noodles and put red curry paste instead of green curry paste because I didn’t have any but this great and hit the spot!
Could I use a vegan beef or chicken broth instead of veggie?
Absolutely!
Made this and it was easy, tasty and delicious. I substituted the mushrooms with carrots and broccoli and it was divine.
This became a family favorite the first time I made it, and we now have it almost weekly! We like it with some thinly sliced shallot and carrot sautéed with the garlic & ginger, a little extra curry paste, and whatever leftovers veggies are in the fridge!
SO GOOD!! Thank you, Lauren!!
This one was a hit in my house!!! This is the 4th recipe I’ve made of from your site and all 4 have been fantastic!!! This is amazing! Gonna get the E book now! Thanks for a new favorite.
This ramen is amazing! I added onions, mushrooms, and green beans. Thank you!!!!!
So good! We followed the recipe pretty closely (but added a few more minutes cooking time for the flavors to come together). We topped with kimchi, soft boiled eggs, black seas and seeds and bok choy and it was amazing!! Will definitely become a staple meal in this household.
Absolutely delicious! I added seared baby bok choy,
& extra firm tofu ((both marinated and seared with tamari, minced garlic, miso and water) sliced white onions, mushrooms (had white on hand but shitake would be nice too), rred curry paste and Thai red chili’s. – we like it spicier. Excellent recipe! Thank you!