Ramen a Japanese noodles soup dish is very popular. In this gluten-free vegan ramen recipe, coconut milk is included to add creamy richness and intense flavor. This is a quick version of ramen broth with beautiful flavors. You can also add some gluten-free hot sauce for a bit of heat such sriracha

Easy Coconut Curry Ramen [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




  • 1 tablespoon coconut oil
  • 2 teaspoons sesame oil
  • 1 large onion, halved and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons green curry paste
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon gluten-free ground turmeric
  • 4 cups gluten-free vegetable broth
  • 13 1/2-ounces can coconut milk
  • 1 tablespoon gluten-free rice vinegar
  • 2 tablespoons gluten-free miso paste
  • Vegetables: any of these work well in the coconut curry; mushrooms, napa cabbage, carrots, zucchini, green onions, red or yellow bell pepper, leeks, snowpeas, halved cherry tomatoes. All the vegetables should be thinly sliced except for snow peas
  • 4 cups cooked gluten-free noodles of choice (ramen, rice, buckwheat, zucchini)


  1. Sauté onions and garlic in coconut and sesame oil until translucent. About 4 - 5 minutes.
  2. Stir in curry paste, ginger and turmeric until onions are well coated. About 1 minute.
  3. Add broth, coconut milk and rice vinegar. Cover and simmer for 20 minutes. Strain the broth after if you wish.
  4. Just before serving transfer 1 cup of broth into a bowl and whisk with miso paste. Add miso mixture back to the broth with desired vegetables. Bring to boil and remove from the heat.
  5. Divide noodles between 4 bowls and top with hot broth and vegetables.
  6. Note: add the vegetables to the broth just long enough so they are heated through, but you can also add them raw as a topping.


This site uses Akismet to reduce spam. Learn how your comment data is processed.