Thai Red Curry Ramen - The Buddhist Chef

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Thai Red Curry Ramen





Completely loaded with veggies and flavor, this Thai Red Curry Ramen is easy, healthy and will become a new family favorite.  Shiitake mushrooms give this healthy soup a real umami flavor boost. A vegan-friendly recipe that is packed with protein and Asian-inspired flavors.


3 Bok Choy cut in half or quarter
2 tbsp vegetable oil
2 shallots chopped
2 tbsp chopped ginger
2 cloves of garlic, minced
1/2 red pepper, cored and minced
1 cup shiitake mushrooms, minced (75 g)
3 cups cabbage minced (125 g)
2 tbsp red curry paste (may vary)
1 tbsp cane sugar
1 can (398 ml/14 oz) coconut milk
1 cup of vegetable broth (250 ml)
3 cups ramen noodles, cooked
1 cup firm tofu, finely diced (200 g)
1 tsp of salt (may vary)


Soak the bok choy in boiling water for 3 minutes. Drain and reserve.
In a saucepan, over high heat, sauté shallots, ginger, garlic, pepper, shiitake, cabbage in the oil until soft.
Add the curry paste, cane sugar, coconut milk, vegetable broth.
Bring to a boil, reduce the heat and simmer gently until the vegetables are cooked through, about 10 minutes.
Add ramen noodles, tofu and bok choy .
Add salt if necessary. (The amount of salt may vary depending on the vegetable broth used as well as the curry paste).