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Creamy Thai Curry Ramen, vegan and gluten free
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Creamy Thai Curry Ramen, vegan and gluten free
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This Creamy Thai Curry Ramen is the perfect combination of comfort, flavour, and spice!

Servings: 4 servings
Ingredients
For the broth:
  • 2 tsp neutral oil
  • 2 tsp sesame oil
  • 2 white onions, quartered
  • 6 garlic cloves, quartered
  • 1 thumb ginger, sliced
  • 1/4 cup massamam curry paste*
  • 5 - 6 cups vegetable broth (I used a mushroom broth!)
  • 1 can coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp tamari or other gf soy sauce
  • 2 tbsp nutritional yeast
  • 1-2 tsp lime juice
For the rest:
  • 4 servings of vegan/gf ramen noodles OR rice noodles**
  • 2 tsp sesame oil, divided
  • 2 baby boc choy, sliced in half
  • 1 cup shiitake mushrooms, sliced
  • 1 handful enoki mushrooms
  • 1 1/2 cups fried tofu puffs (can sub pan-fried tofu)
  • green onions, for garnish
Instructions
Make the broth:

  1. In a large soup pot (must be able to hold roughly 10 cups), heat the oils over medium-high heat. Add the onion and cook for 4-5 minutes. Stir a bit, but you really want the onion to get browned (almost burnt).

  2. Add the garlic and ginger and continue to cook for another 2 minutes, making sure the garlic gets browned but not burnt.

  3. Reduce the heat to medium-low and add the curry pasta. Stir it in as well as you can, trying to cover all the onions in the paste.

  4. Add the broth and the coconut milk. Heat the broth until it almost reaches a boil, then turn down to low. You don't want the broth to boil because coconut milk is very sensitive.

  5. Let the broth cook on low-heat for about an hour, ensuring that all the flavours get released.

  6. Taste the broth, then add the sugar, tamari, and nutritional yeast. Taste again, and add lime juice - 1 tsp at a time - until the flavour is just right.

  7. Strain the broth to remove all the chunks of onion, garlic, and ginger.

For the rest:

  1. Ramen noodles: Cook according to package, drain, and set aside.

  2. For the boc choy: Cut in half, and brush the inside with the remaining sesame oil. Heat a grill pan over medium-high heat. Place the boc choy inside down on the grill pan, and cook until you get wonderful black grill marks and the white part of the boc choy has become tender - roughly 5-8 minutes. Alternatively, you can fry the boc choy. 

  3. For the shiitake mushrooms: In a small pan, heat 1 tsp of the sesame oil over medium heat. Add the mushrooms and fry for 5-8 minutes, or until cooked. 

  4. For the enoki mushrooms: Remove the bottom part of the mushrooms where they are all held together. You don't need to do anything with these! The heat of the broth will cook them just enough. 

  5. For the tofu: If you buy the tofu puffs, you don't have to do anything for the tofu - the heat of the broth will heat them up. If you are using other kinds of tofu, you could fry the pieces in some sesame oil.

Assembling:

  1. Place your ramen, mushrooms, boc choy, and tofu in a large bowl. Ladle the broth on top. Garnish with green onions.

Recipe Notes

*Tracking down a vegan and gluten free massamam curry paste might not be the easiest depending on where you live and where you shop! I've linked a brand in the blog post, however I haven't actually tried that specific one. I find mine at a local asian supermarket and you can also find some brands online. If you can't find it, a red Thai curry paste will do the trick, or you can try making your own paste at home! 

**I've linked the brand of ramen noodles I use in the blog post. I highly recommend these ones! They're delicious. They are a little pricier, so you can also sub rice noodles--I like the "pad thai" style rice noodle size for this recipe.