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+ servings
5 from 1 vote
Vegan Tom Kha Gai Ramen
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Thailand meets Japan in this beautiful vegan soup. Lemongrass, ginger and coconut broth with ramen noodles!

Course: Main Course
Servings: 6
Author: Lauren Hartmann
  • 2 Large Stalks Lemongrass
  • 3 Green onions
  • 2 Tbsp. Ginger, grated
  • 1/4 C. Lime juice
  • 6 C. Vegetable broth
  • 2 Cans Coconut milk, full fat
  • 2 Tbsp. Soy sauce
  • 2 tsp. Agave or coconut sugar
  • 1 C. Mushrooms, sliced
  • 3 Small pkgs. Ramen or 1 large pkg.
  • Cilantro, limes, chilies, green onions for topping(optional)
  1. First, bust open the stalks of lemongrass slightly with the handle of a knife or wooden spoon. 

  2. In a large soup pot, add the lemongrass, grated ginger, the white parts of the green onions, the lime juice and veggie broth. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes. 

  3. Then strain out the lemongrass and green onions. Then, add the coconut milk, soy sauce, and agave or coconut sugar. Bring back up to a simmer stirring to combine. 

  4. Now add the mushrooms and simmer for another 2-3 minutes or until the mushrooms are cooked a bit. Then add the ramen noodles simmer for another minute, then turn off the heat. 

  5. Stir until the noodles are soft, but not too soft. Taste and adjust seasoning. Serve immediately with toppings of choice. 

Recipe Notes

You can use regular packages of ramen noodles just throw out the flavor packets. The noodles are vegan, just not the seasoning. Double check to make sure you are getting a brand that has vegan noodles, but most of them are. 

Adapted from Bon Appetit.