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Coconut Curry Zoodle Ramen

  • Serves: 4
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Calories: 226
Coconut curry zoodle ramen with zucchini noodles, mushrooms  in a bowl with chop sticks. Vegan curry vegetarian curry.

Whether you’re a meat-eater or a veteran veggie, you’ll swoon over this totally plant-based recipe for vegan coconut curry ramen with zucchini noodles!

New Year, Clean Slate.

At the beginning of each new year, we’re all trying to make a fresh start. So, with that in mind, this year we are partnering with Kroger stores to bring you a few vegan recipes to celebrate their new line of completely plant-based Simple Truth products. We hope this vegan curry ramen recipe inspires you to embrace the occasional plant-based recipe!

Coconut curry zoodle ramen with zucchini noodles, mushrooms  in a bowl with chop sticks. Vegan curry vegetarian curry.

Coconut Curry Zoodles: Plant-Based Comfort Food at its Finest.

Plant-based ingredients come in many forms and it is a true joy of ours to work with these ingredients to create magic in our kitchens. If you don’t already make vegan food in your home on a regular basis, let us introduce you to a few of our favorite vegan ingredients. All of the ingredients for this dish were found at our local Kroger store. We love how easy Kroger makes it to find plant-based products that fit into our meal plan so easily, and are in line with our healthy-eating goals for 2020! We always stock up on:

  • Simple Truth Canned Coconut Milk. You guys already know how much we love coconut milk. Creamy and ultra-rich, coconut milk that turns everything it touches into silky, buttery, rich goodness.
  • Simple Truth Yellow Curry Powder. A blend of spices that provide a backdrop of warmth and robust flavor to whatever dish you use it in, and a key ingredient in this vegan curry ramen. It’s perfect for stews, soups, salads etc. Vegan and delicious.
  • Kroger Sesame Oil. Toasted or not, sesame oil is one of our go-to plant based ingredient go-tos. Nutty and rich, it adds flavorful depth to so many of our favorite marinades, stir-fries and dipping sauces.
  • Simple Truth Vegetable Stock. Veggie stock is always in our pantries! Our best party trick to making a lot of our favorite dishes vegan is swapping out the protein for a plant based option and switching chicken or beef stock with veggie instead.
ingredients laid out for Coconut curry ramen zucchini noodles, mushrooms, sesame oil, vegetable stock, limes, coconut milk
Curry powder and curry paste in a soup pot
Coconut curry doodle ramen with mushrooms and red bell peppers in a soup pot. Vegan curry vegetarian curry.
Coconut curry doodle ramen with mushrooms and red bell peppers in a soup pot zucchini noodles Vegan curry vegetarian curry.

Easy, Quick and Vegan, This Zoodle Ramen has it All.

This coconut curry ramen is sure to become your new go-to weeknight dinner. Thanks to a few easy shortcuts, it comes together fast. This vegan coconut curry zoodle soup recipe relies on:

  • Packaged zoodles. While we don’t always take this shortcut because of the packaging it requires, in a pinch we grab pre-spiralized packages of zucchini noodles to make this recipe even faster! Our local Kroger store carries them year-round!
  • Ginger and garlic from a tube. Another trick for making this recipe a true 15 minute dinner is to lean on your new bffs, meet minced garlic and ginger in a tube! It’s usually found in the produce aisle.
  • Just ONE pot. Did we mention that this whole curry zoodle soup comes together in just one pot? Easy to make, and as minimal clean-up as minimal can be.
Coconut curry ramen with zucchini noodles, mushrooms in a bowl with chop sticks. Vegan curry vegetarian curry in a pot.

How To Make Coconut Curry Zoodle Ramen.

Alright party people, let’s get down to business. Ready to make a truly lush, gorgeous coconut curry soup with zucchini ramen noodles? Here’s how to make plant-based dinner magic:

  1. First things first, spiralize those zucchinis! Or if you’re using store-bought zoodles, you get to skip this step.
  2. Warm a vibrant slurry of red curry paste, yellow curry powder, sesame oil, fresh garlic and ginger in a soup pot until fragrant.
  3. Add your veggie stock, coconut milk, white and light green parts of green onion, mushrooms, lime juice, bell pepper and salt and bring to a boil.
  4. Add the zucchini noodles and stir until noodles are incorporated.
  5. Dive in! Enjoy your vegan goodness.
Coconut curry zoodle ramen with zucchini noodles, mushrooms  in a bowl with chop sticks. Vegan curry vegetarian curry.
Coconut curry zoodle ramen with zucchini noodles, mushrooms  in a bowl with chop sticks. Vegan curry vegetarian curry.

Tools You’ll Need:

All the Plant-Based Goodness, All in One Place.

Because we know you’ll be on the hunt for even more vegan recipes, here are a few of our favorites to try! Add them to your list and get cooking.

Coconut curry zoodle ramen with zucchini noodles, mushrooms  in a bowl with chop sticks. Vegan curry vegetarian curry.
Coconut curry zoodle ramen with zucchini noodles, mushrooms  in a bowl with chop sticks. Vegan curry vegetarian curry.

Kick That Packaged Ramen Habit to the Curb for Good.

Even you can go plant-based and never miss your favorite thing: sodium-laden packaged ramen noodles. We promise this vegan soup tastes way better and is WAY better for you, too. If you agree, snap a photo of your finished product and maybe even a video of the beautiful person you share it with. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Coconut Curry Zoodle Ramen

  • Serves: 4
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Calories: 226

Ingredients

  • 1 tbsp Red curry paste
  • 2 tbsp Yellow curry powder
  • 1 tbsp Sesame oil
  • 1 tbsp Garlic, minced
  • 1 tbsp Fresh ginger, minced
  • 4 cups Vegetable stock
  • 2 cans Full-fat coconut milk
  • 1 Bunch green onions, thinly sliced, divided
  • 8 oz Mushrooms sliced (crimini or shiitake)
  • 2 Limes, juiced
  • 1 Bell pepper, thinly sliced
  • 1 tsp Salt
  • 6 Cups zoodles (about 3 medium zucchini)
  • 2 cups Red cabbage shredded
  • Sesame seeds, optional

Method

  1. In a medium sized pot set over medium heat, whisk the red curry paste, yellow curry powder, sesame oil, garlic and ginger until fragrant, about 2 minutes.
  2. Add the stock, coconut milk, white and light green parts of green onion (reserve the dark green parts for garnish), mushrooms, lime juice, bell pepper and salt. Bring to a boil. Boil for 2 minutes.
  3. Add the zucchini noodles and stir until noodles are incorporated. **
  4. Divide the ramen into 4 bowls, garnish with remaining green onion tops, red cabbage and sesame seeds.

**Zucchini noodles will cook quickly in hot broth. If you simmer them for too long they’ll get to soft and mushy.