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green curry in a white bowl
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4.54 from 13 votes

Vegetarian Green Curry Ramen Recipe

Make flavorful green curry ramen, complete with rich coconut broth, green vegetables, tender noodles, and jammy eggs on top. Best of all, it’s a vegetable-forward meal that’s quick enough to pull off on a weeknight.
This makes 2 generous servings. To adjust the servings in this recipe, click on the number next to servings.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main
Cuisine: Japanese
Keyword: curry, noodle bowl, vegetables
Servings: 2
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Saucepan
  • Heavy Bottomed Pot or Wok

Ingredients

  • 2 Tablespoons Cooking Oil
  • 8 ounces Shiitake Mushrooms, sliced (look for pre-sliced to save time)
  • 1 Tablespoon Low Sodium Soy Sauce
  • 2 cloves Garlic, minced
  • 1 3/4 cup Coconut Milk, divided (use regular, not light for the most flavor)
  • 3 Tablespoons Thai Green Curry Paste (see note)
  • 3 cups Vegetable Stock
  • 1 Tablespoon Brown Sugar
  • 1 1/2 Tablespoons Fish Sauce (see note)
  • 1 packet Instant Ramen Noodles (discard the seasoning packets)
  • 5 ounces Baby Spinach
  • 1 cup Shelled Edamame (look for edamame removed from its shells in the freezer section)
  • 2 Eggs
  • Green Onions, thinly sliced
  • Sesame Seeds, white or black, for serving (optional)
  • Sriracha, for serving (optional)

Instructions

  • Bring a small pot of water for the eggs to a boil.
  • While water is coming to a boil, place a large heavy-bottomed pot or wok, heat cooking oil over medium heat.
  • When oil is hot, add shiitake mushrooms and cook until deep golden brown, 5 to 7 minutes. Add soy sauce and garlic continue cooking until mushrooms absorb all of the soy sauce. Set aside.
  • To heated pot, add 2 Tablespoons of coconut milk (use the extra creamy, top part from the can) and green curry paste. Saute until fragrant, about 2 minutes.
  • Add in vegetable stock, remaining coconut milk, brown sugar, and fish sauce. Bring to a simmer.
  • When broth is simmering, stir in ramen noodles. Simmer until ramen is just tender (check the package for recommended time; don’t overcook).
  • Meanwhile, return to the pot for the eggs and reduce to a low simmer. Gently lower eggs into simmering water. Simmer for 7 minutes if eggs are at room temperature and 8 minutes if eggs have been refrigerated. (Be sure to set a timer right after you add the eggs to the water so they don’t overcook.)
  • Remove ramen from heat and stir in spinach and edamame until spinach wilts.
  • Divide ramen and broth between large serving bowls. Top each bowl with mushrooms.
  • Peel eggs and slice in half. Arrange eggs on top of ramen. Serve with green onions, sesame seeds, and Sriracha.

Notes

Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.
Thai Green Curry Paste - Feel free to adjust the amount of curry paste, increasing for more spice and decreasing for less spice. American-made curry paste like Thai Kitchen (which is widely available in the international aisle of regular grocery stores), tends to be much less spicy than Thai brands which can be found at international or Asian grocery stores. If you can't find green curry paste, red curry paste will work well. 
Fish Sauce - You’ll get lots of umami flavor from fish sauce here, but feel free to substitute soy sauce for a vegetarian option. 

Nutrition

Calories: 682kcal | Carbohydrates: 38g | Protein: 24g | Fat: 53g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2898mg | Potassium: 1647mg | Fiber: 9g | Sugar: 16g | Vitamin A: 11180IU | Vitamin C: 30mg | Calcium: 231mg | Iron: 12mg