This isn’t Thai curry. It’s not ramen either. But it is a banging bowl of noodle soup that comes together in under 30 minutes and tastes like you actually tried.
Born out of pure weeknight laziness, this Green Curry Ramen is what happens when you throw a green curry and a noodle soup into a pan and just see what happens. Spoiler: it’s bloody delicious.
😋 Why You’ll love this recipe!
- It’s a really damn tasty bowl of noodles—rich, slurpy, and full of flavour.
- A super quick, low-effort cheat to ramen that still feels fresh and homemade.
- A great way to use up leftover veg without it feeling like a sad fridge clean-out.
📝 Ingredient notes
Tofu – I like smoked tofu for a bit of extra flavour, but any kind will work—use whatever you’ve got.
Green Thai Curry Paste – Any vegan-friendly green curry paste will do. They all vary a bit, so I usually go in with about two servings’ worth to make sure the flavour actually comes through.
Coconut Milk – I use light coconut milk just to keep the calories slightly in check, but if you prefer the full-fat stuff, go for it.
Rice Noodles – I find super thin vermicelli noodles work best here—they cook quickly and sit nicely in the broth. But use whatever rice noodles you like.
Aromatics – I’ve used garlic and red onion, but you can use whatever onion you’ve got. Doesn’t need to be fancy.
Veg – This is very much a use-what-you-have kind of recipe. I went with carrot, tenderstem broccoli, baby corn, and mangetout—but honestly, anything that cooks fairly quickly will work.
🥣 How to make green curry ramen
- Prep the tofu
Cut your tofu into whatever shape you fancy—I went with triangles for this one. Air fry at 180°C for around 14 minutes, giving it a shake halfway through. If you don’t have an air fryer, just bake it on baking paper or pan-fry it instead. Once it’s done, set it aside.
Optional tip: If it finishes a bit early and goes a little soft, whack it back in at 200°C for a minute to puff it back up.
- Cook your noodles
Boil a small pot of water. I use thin vermicelli noodles, so once the water’s boiling, I usually just turn off the heat and let them sit in the hot water for 3–5 minutes. That gives you perfectly soft noodles without overcooking. Drain and set aside. If they’re sticking, a tiny drizzle of oil can help—but I rarely need it. - Get your veg going
Roughly chop all your veg. I slice the carrot nice and thin so it cooks quicker, but if you don’t mind a bit of crunch, no stress. Heat half to one tablespoon of neutral, high smoke point oil in a large pan (I use sunflower oil). Add everything except the garlic and fry for a few minutes until it starts to brown.
- Steam the veg
Once things are catching some colour, add a small splash of water, pop a lid on, and turn the heat down. Let it steam for a few minutes until everything starts to soften. Add the garlic, stir through, and steam again for another couple of minutes. It should all be tender but still have a bit of bite—it’ll keep cooking once the liquid goes in.
- Make the curry broth
While the veg is cooking, mix your curry paste and coconut milk. I use about 90–100g of vegan green Thai curry paste (I like the Blue Dragon one) and a 400ml tin of light coconut milk. Stir it together, pour it into the veg, and then add another 400ml of water.
If you’ve got a big appetite or deep bowls, you might want to add a splash more water. I sometimes add an extra spoon of curry paste if I want it a bit punchier, but that’s totally optional.
- Assemble and serve
Pop the noodles into your bowls first, then ladle over the curry broth and veg. Top with the crispy tofu, and if you’re feeling fancy, finish with a little drizzle of sesame oil.
Done! A proper banging, weeknight fusion green curry ramen—nothing traditional about it, but it’s quick, tasty, and hits the spot.
If you enjoyed this, try one of my more traditional ramen recipes: Spice Korean Ramen & Creamy Mushroom Ramen
🤔 Frequently asked questions
Can I use a different curry paste?
Yep—any vegan curry paste will work. Green is the vibe here, but if you’ve only got red or yellow, go for it. Just know it’ll change the overall flavour profile (but still be tasty).
How long does this keep in the fridge?
To be honest, I don’t usually keep this one—I just make it fresh. Technically, it’ll last 3–4 days in the fridge, but I’d recommend making and eating it on the day for the best flavour and texture.
Can I make this high-protein?
The tofu already makes it pretty high-protein, but if you want to push it further, you could swap it out for seitan or serve it with some edamame on the side.
Is this gluten-free?
As long as your curry paste is gluten-free and you’re using rice noodles, yep—it’s naturally gluten-free. Just double-check the labels on your paste.
Can I make it spicy?
Definitely. Most green curry pastes have a mild-to-medium kick, but if you like heat, add a sliced chilli or a little drizzle of chilli oil when serving.
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Quick Vegan Green Curry Ramen (Easy Fusion Noodle Soup)
Equipment
Ingredients
- 400 ml Coconut milk
- 100 g Rice noodles
- 4 Cloves Garlic
- 1 Red onion
- 2 Carrots
- 100 g Tenderstem broccoli
- 100 g Baby corn
- 100 g Mangetout
- 100 g Thai Green Curry Paste
Instructions
- Cook the tofu: Cut tofu into triangles or bite-sized pieces. Air fry at 180°C for 14 minutes, shaking halfway. Set aside. (Or bake/pan-fry if preferred.)
- Cook the noodles: Boil water and cook noodles according to packet instructions or soak in boiled water for 3–5 mins until tender. Drain and set aside.
- Fry the veg: Roughly chop the veg (slice carrots thin if needed). Heat oil in a large pan and fry all the veg except garlic for a few minutes until lightly browned.
- Steam the veg: Add a splash of water, cover with a lid, and steam for 2–3 mins. Stir in garlic and steam again until veg is just tender.
- Make the broth: Mix green curry paste (90–100g) with a 400ml tin of light coconut milk. Add to the veg along with 400ml water. Stir and heat through.
- Assemble and serve: Divide noodles between bowls. Spoon over the curry broth and veg, then top with tofu. Drizzle with sesame oil if using.
Notes
- Smoked tofu works well for extra flavour, but any tofu is fine.
- Use any mix of quick-cooking veg—this is great for clearing out the fridge.
- Adjust the curry paste to taste; different brands vary in spice and salt.
- If the tofu finishes early and softens, a quick blast at 200°C for 1 min crisps it back up.