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5 from 1 vote

Vegan Khao Soi Inspired Ramen

Fusion of two of my favorite dishes with fresh curry paste!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Soup
Servings: 4
Author: Lauren Boehme

Ingredients

Curry Paste

  • 1 1/2 inches Fresh turmeric*(about 5g)
  • 1 inch Fresh ginger(about .75 oz)
  • 1/2 Cup Shallots, sliced
  • 1-2 grams Dried chilies
  • 1 teaspoon Cardamom
  • 1 teaspoon Coriander
  • 1 teaspoon Coarse salt

For The Ramen

  • 2 Cans(14oz each) Coconut cream or full fat coconut milk
  • 3 Cups Water
  • 2 Cups Vegetable broth
  • 1/4 Cup Soy sauce
  • 1 Tablespoon Black soy sauce
  • 2-3 teaspoons Vegan fish sauce**
  • 2 Tablespoons Brown sugar
  • 3 Blocks Ramen noodles, I used Ocean's Halo

Optional Toppings

  • Fried tofu
  • Cilantro, green onions, limes
  • Pickled cabbage greens

Instructions

  • Make the curry paste first. Peel and thinly slice the turmeric and ginger.
  • Heat a medium non-stick skillet on medium. Add the turmeric and ginger to the dry skillet and toast for a minute.
  • Add the shallots to the pan, and toast, reducing heat as needed until the shallots start to char a little on the outside. Turn off the heat.
  • Add the turmeric, ginger, and shallots to a mortar and begin to smash with the pestle until the mixture is a little wet.
  • Slice the chilies open and take out as many of the seeds as you can and then add the dried chilies, cardamom, coriander and salt to the mortar. Continue to smash and smooth out with the pestle until you have a fine paste.
  • Heat about 1/2 cup of the coconut milk in a large soup pot on medium. Add the curry paste to the pot and stir into the coconut milk. Let the mixture simmer for a minute.
  • Pour the rest of the coconut milk into the pot, as well as the water and broth. Whisk to combine everything.
  • Add the soy sauces, vegan fish sauce and brow sugar to the pot. Whisk again.
  • Bring to a simmer, reduce heat to a low simmer, and let simmer for about 10 minutes. Taste and adjust seasonings.
  • Add the ramen noodles, stirring until the blocks break up. Simmer for about 2 minutes.
  • Serve immediately with any toppings you desire.

Video

Notes

*If you can't find fresh turmeric, use a teaspoon or so of ground. 
**I used 24 Vegan Fish Sauce
If you want a more mild version of this ramen, just use one or two chilies.