Restaurant Worthy Thai Coconut Curry Ramen

August 17, 2020

Restaurant Worthy Thai Coconut Curry Ramen

Recipe: Thai Coconut Curry Ramen

Author: Zuliya Khawaja, NaturallyZuzu - Plant-based chef | Certified in plant based nutrition from @nutritionstudies | Hamama Grower 

Prep Time: 10 Minutes

Cook Time: 20 Minutes

We are kicking off Chef Week here at Hamama with this beautiful and nourishing Thai Coconut Curry Ramen dish by Zuliya Khawaja! Zuliya is a Plant-based chef, certified in plant based nutrition from @nutritionstudies! Check out her gorgeous collection of healthy and mouth-watering recipes on her Instagram page, NaturallyZuzu. Best part? You can totally make this at home and feel like a true Chef!


1 1/2 tbsp vegan Red Curry Paste

1/3 red onion, diced

2 cloves garlic, minced

2 thumb-size ginger, grated

1 stalk fresh lemongrass, minced OR 3 Tbsp. frozen or store bought paste.

2 tsp.pure maple syrup or brown sugar

3 tbsp. lime or lemon juice

Salt to taste

A plateful of mixed veggies (green beans, bell peppers, mushrooms, broccoli)

2 cans of coconut milk

1 1/2 cup vegetable broth

3-4 kaffir lime leaves

2-3 packages of fresh Japanese ramen OR substitute with any other dry ramen noodles

Few slices of cooked tempeh or tofu - optional

1 cup of frozen or fresh corn for topping - defrosted if frozen

4-5 cherry tomatoes

Few lime wedges

Your favorite Hamama greens (daikon radish is great)! 



  1. Place a large pot over medium-high heat. Add the 1/2 cup of vegetable broth, then add curry paste, shallots, garlic, ginger and lemon grass and diced onion. Cook until curry paste is completely dissolved, about 8 min. Add 2 cans of coconut milk and the remaining vegetable broth. Bring curry to a boil and reduce to a slight simmer. 
  2. Add the vegetable mix, kafir lime leaves, maple syrup. Cover and allow to simmer for about 5-8 min.
  3. Meanwhile bring a medium pot of water to a boil. This will be your cooking water for the ramen. Place ramen into boiling water and loosen the noodles, making sure they are evenly distributed. Cook until al dente, drain and rinse under cold water. Set aside.
  4. Add salt to taste and adjust flavors to your liking by adding some salt to make it saltier or more maple syrup for sweetness, lime for acid and if it's too spicy you can temper it with more coconut milk. 
  5. Divide ramen into 2-3 soup bowls, scoop the delicious curry soup on top and garnish with fresh herbs, tomatoes, corn, tofu or tempeh.


Leave a comment

Comments will be approved before showing up.

Also in Recipes

Vegan Tacos Al Carbon
Vegan Tacos Al Carbon

September 25, 2020

Are you having at-home cooking burnout? Let’s taco bout making a stay-at-home fiesta! Today we’re making vegan tacos al carbon with jackfruit! Get ready to dig into this festive Mexican inspired dish featuring Hamama Hearty Broccoli microgreens! 🌮

Read More

Vegan Peruvian Saltado with Peruvian Green Sauce
Vegan Peruvian Saltado with Peruvian Green Sauce

September 23, 2020

Enjoy the complex flavors of this vegan remake of a traditional Peruvian dish. 🌱🌾

Read More

Enchiladas Rojas (Red Enchiladas)
Enchiladas Rojas (Red Enchiladas)

September 21, 2020

These red enchiladas are easy to make, totally customizable with your favorite fillings, and made with a super flavorful homemade enchilada sauce!

Read More

Back to the top