How long does easy coconut curry ramen [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can easy coconut curry ramen [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make easy coconut curry ramen [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does easy coconut curry ramen [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is easy coconut curry ramen [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Easy Coconut Curry Ramen
[Vegan, Gluten-Free]

KS By: Kristina Stosek

Author Bio

Kristina Stosek is the author of ‘Entertaining The Gluten-Free Way’ and ‘Small Bites The Gluten-free... Read More

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Vegan Easy Coconut Curry Ramen with vegetables

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Easy Coconut Curry Ramen [Vegan, Gluten-Free]

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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... Read More

Ingredients You Need for Easy Coconut Curry Ramen [Vegan, Gluten-Free]

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)

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How to Prepare Easy Coconut Curry Ramen [Vegan, Gluten-Free]

Sauté onions and garlic in coconut and sesame oil until translucent. About 4 - 5 minutes.
Stir in curry paste, ginger and turmeric until onions are well coated. About 1 minute.
Add broth, coconut milk and rice vinegar. Cover and simmer for 20 minutes. Strain the broth after if you wish.
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.
Divide noodles between 4 bowls and top with hot broth and vegetables.
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.