This vibrant bowl of vegetarian green curry ramen is full of sweet, savory and spicy flavors, perfectly prepared ramen noodles, and a creamy coconut broth for a soul-warming soup any time of year.
It’s hard to find someone who doesn’t love ramen. It’s such a versatile and simply delicious Japanese dish. The soft, pillowy noodles and ultra-flavorful broth are the most delicious blank canvas to your favorite flavors. I decided to take things in a new direction with Thai influence from green curry paste, coconut milk, and chili peppers. This bowl is all-in on green goodness with crisp broccoli, wilted spinach and edamame.
How to Make Green Curry Ramen
The key to great homemade ramen is to infuse as much flavor into the broth as possible. This broth starts with high-quality vegetable broth. Then it gets body, spice and nuance from:
- Coconut milk. I recommend a Thai brand of coconut milk. Full-fat will give you more of a creamy texture and robust flavor than light.
- Green curry paste. Make sure your curry paste is vegetarian, as some contain fish.
- Coconut butter. Just a tablespoon enriches your ramen to give it the signature unctuous flavor.
- Agave. This adds a touch of sweetness that highlights the coconut flavor without overwhelming your dish.
- Lime juice. For the right amount of acidity and brightness.
Blend your broth until it’s totally smooth. You can use a regular blender or an immersion blender.
Ramen Fillings & Toppings
I like to pile my ramen high with crunchy, chewy and protein-packed ingredients. This green curry broth is rounded out by:
- Ramen noodles. Use fresh or dry noodles.
- Edamame. Defrost the shelled edamame first so they don’t cool down your soup.
- Baby spinach for extra greens.
- Scallions for crunch and freshness.
- Black and white sesame seeds for a playful garnish.
- Thai chili for a touch of heat.
- Soft-boiled eggs for that show-stopping runny yolk.
- Tofu for vegetarian protein that soaks up your delicious broth.
- 2 heads broccoli, cut into florets
- 8 cups vegetable broth or stock
- 2 cups coconut milk
- 3 tablespoons green curry paste
- 1 tablespoon coconut butter
- 1 tablespoon agave nectar
- 2 limes, juiced
- 2 tablespoons coconut oil
- 2 blocks extra-firm tofu, drained
- 4 10-ounce packs ramen noodles, fresh or dry
- 2 cups shelled edamame
- 8 cups baby spinach
- 1 bunch scallion, thinly sliced
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 2 red Thai chilis, halved, or 2 serrano peppers, sliced very thinly
- 2 soft-boiled eggs, halved
- In a medium pot, combine the broccoli and vegetable stock and bring to a simmer. Cook until broccoli is tender but still vibrant green. Turn off the heat.
- Add the coconut milk, green curry paste, coconut butter, agave, and lime juice. Whisk vigorously until well incorporated.
- Transfer to a blender and purée until silky smooth. Transfer back into the pot and return to a simmer.
- In a medium non-stick pan, heat the coconut oil over medium-high heat. Add the tofu and sear on all sides until golden. Transfer to a cutting board, cool slightly, then dice into ½-inch cubes.
- Add the noodles to the green curry broth and cook according to package instructions. Remove the noodles carefully with a mesh strainer (do not discard the liquid) and divide between 4 serving bowls.
- Add ½ cup edamame and 2 cups baby spinach to each serving bowl.
- Ladle about 12 ounces of hot broth into each bowl.
- Top each bowl with tofu, scallions, black and white sesame seeds, chili peppers, and half of a soft-boiled egg.
More Healthy Vegetarian Recipes
Try these other light and vibrant vegetable-forward dishes next:
- Cauliflower Burgers with Dukkah Spice
- Squash and Caramelized Onion Hand Pies
- Easy Summer Strawberry Salad
If you love this curry ramen recipe, follow along on Instagram, where I’m always sharing new tasty meals!