Key Takeaways:
- Healthy and Flavorful: Vegan Pork Coconut Curry Ramen Noodle Soup is a delicious twist on traditional ramen, featuring plant-based pork, coconut milk, and a rich curry broth that combines sweet and spicy flavors.
- Vegan-Friendly: The dish is entirely vegan, making it an excellent option for those reducing their carbon footprint and seeking plant-based meals.
- Brain Benefits: Curry spices like turmeric, cumin, and coriander are packed with brain-boosting properties, promoting cognitive health and reducing inflammation.
- Nutrient-Rich: The vegan pork (soy protein) provides protein, while coconut milk offers healthy fats, and the curry spices are rich in antioxidants.
- Customizable: The recipe allows for modifications, such as using meat in part of the recipe for non-vegans, and adjusting spice levels to suit your preferences.
- Simple and Easy: The dish can be made in a few simple steps, using ingredients like plant-based sausage, coconut milk, and ramen noodles, creating a quick and satisfying meal.
Overview
Craving something warm, comforting, and a little out of the ordinary? The Vegan Pork Coconut Curry Ramen Noodle Soup brings bold, exotic flavors to your bowl while staying 100% plant-based. This recipe swaps traditional meat for soy-based vegan pork, delivering satisfying protein and a rich, umami flavor without compromising your values or your health. The creamy coconut curry broth offers a sweet-spicy balance, enhanced by aromatic curry spices like turmeric, cumin, and coriander—all known for their powerful brain-boosting, anti-inflammatory benefits. Paired with hearty ramen noodles and fresh greens like bok choy, this dish is more than a soup—it’s a mood-lifting, nutrient-packed experience. Whether you’re feeding a vegan, a meat-lover, or a split household, this versatile recipe adapts easily while keeping things flavorful and nourishing. Perfect for busy weeknights, mindful eating, or whenever your taste buds are begging for something new.
Are you tired of the same old boring soup recipes? Do you want to add some excitement to your mealtime? Look no further than Vegan Pork Coconut Curry Ramen Noodle Soup! This dish is a delicious and healthy twist on traditional ramen noodle soup. Instead of meat, we use vegan pork packed with flavor and protein. The coconut curry broth is the perfect blend of sweet and spicy, and the ramen noodles add a unique texture to the dish.
One of the biggest benefits of this soup is that it is entirely vegan. This means that it is free of animal products and is an excellent option for those trying to reduce their carbon footprint. The vegan pork used in this recipe is made from soy protein, an excellent plant-based protein source. Additionally, the coconut milk used in the soup is a great source of healthy fats, and the curry spices are packed with antioxidants.
Another favorite vegan curry recipe is Vegan Cauliflower Chickpea Curry, Favorite Three Vegan Recipes, Homemade Fried Spring Rolls Recipe with Vegan Option, Vegan, Gluten-Free Peach, and Blueberry Crisp.
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SIS - Tip: Simple is Smart
Not everyone likes to eat Vegan. I live with a meat and potato lover. If a meal doesn’t have meat, farmer Fred doesn’t consider it a meal. A snack may be but not worthy of the title of a meal. When I make something Vegan, I also split the recipe in half and use meat and dairy in half of the recipe. For this recipe, I used ground pork for meat in the recipe. The rest of the recipe I didn’t change.
Neuro Nutrition Nugget - Curry
Are you a fan of Curry? Well, you’re in for a treat because not only is it delicious, but it also has some incredible brain benefits! The Curry in this Vegan Pork Coconut Curry Ramen Noodle Soup comprises several spices, including turmeric, which is known for its anti-inflammatory properties. Inflammation in the brain can lead to cognitive decline and even Alzheimer’s disease, but turmeric can help combat this.
Curry also contains cumin, which has been shown to improve memory and attention. Cumin is a good source of iron, which helps transport oxygen to the brain, improving cognitive function. Another spice commonly found in Curry is coriander, which has been linked to reducing anxiety and stress levels. A healthy brain is crucial for overall well-being, and incorporating Curry into your diet can be a tasty way to support it. But it’s not just the individual spices in Curry that make it beneficial for the brain.
Studies have shown that the combined spices found in Curry can improve brain function. A study conducted in Singapore found that regular consumption of Curry led to better cognitive performance in older adults.
So, whether you’re enjoying a traditional Indian curry or experimenting with Thai or Japanese Curry, you can feel good knowing that you’re satisfying your taste buds and supporting your brain health. Try incorporating Curry into your weekly meals and see if you notice a difference in your cognitive function and overall well-being.
Ingredients for Vegan Pork Coconut Curry Ramen Noodle Soup
- Plant-Based Sausage: I used a brat-style Beyond Sausage. You can use any plant-based sausage.
- Roasted Garlic Powder: Adds some garlic flavor. If you prefer fresh, use two cloves of finely diced.
- Vegan ham flavored broth base: This is the best Vegan broth base I’ve found.
- Vegan Beef broth base: Delicious, and Farmer Fred can’t tell the difference.
- Vegan Pho base: It may not be at a regular store. Asian markets carry it, and also Amazon.
- Coconut Milk: Plant-Based creamy deliciousness.
- Baby Bok Choy: I’ve used Swiss Chard, spinach, or mature bok choy instead when I
- Chili Pepper: Use a small Thai chili pepper if you like spicy hot. If you want a little heat, use a Jalapeno chili pepper. Your Thai chili pepper is about 15 times hotter than Jalapeno.
- Curry Powder: The coconut and curry are the heart and soul of this dish.
- Salt: Enhances the flavors.
- Sugar: The sugar can tone down the spiciness of your dish. It counteracts the capsaicin in the chili pepper. However, if you add too much, it will also alter the flavor. Add a bit at a time and mix in before tasting.
- Ramen Noodles: These aren’t your dried curly noodles that come in a packet of Top Ramen. Look for the flat white noodles as they are egg free. Read the ingredients, as some yellow ones are also egg free. Get them at an Asian market or order them from Amazon.
- Lime: Adds a bit of fresh tanginess to the soup.
Step by Step Instructions for Vegan Pork Coconut Curry Ramen Noodle Soup
- Bring a medium size pot of water to a boil. Add the Ramen Noodles to the boiling salted water. Cook the Noodles until al-dente. (about 2 minutes).
- Drain and save 3 cups of the water you cooked the noodles in. You will use this for the soup. Run the noodles under cold water to stop the cooking process and set them aside.
Make the Soup
Drain and save 3 cups of the water you cooked the noodles in. You will use this for the soup. Run the noodles under cold water to stop the cooking process and set them aside.
Add the chopped Swiss chard or baby bok choy to the browned pork.
Add the roasted garlic powder and the diced green chili. Cook for 2-3 minutes.
Add the beef, pork, and pho soup stock to the 3 cups of reserved ramen noodle water.
Use 1 cup of broth to deglaze the bottom of the pot. You don’t need to remove the pork and vegetables to deglaze the pot. Add the rest of the broth and h curry powder, and reduce the heat. Cover and simmer until the veggies are tender—about two to three minutes.
Add the coconut milk and drained noodles.
Divide among the bowls and serve with a slice of lime.
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FAQ:
Q: Can I use regular meat in this recipe?
A: Yes! If you’re not vegan, you can substitute the plant-based pork with ground pork or another meat of your choice. Adjust the seasonings as needed.
Q: Is this recipe gluten-free?
A: Yes, this recipe can be made gluten-free if you use gluten-free ramen noodles. Just be sure to check the label of your noodle brand.
Q: Where can I find vegan broth bases and pho base?
A: Vegan broth bases like vegan ham, beef, and pho are typically available at Asian markets, some specialty stores, or online retailers like Amazon.
Q: Can I use a different green instead of bok choy or Swiss chard?
A: Yes, you can substitute bok choy or Swiss chard with other greens like spinach or kale, depending on your preference.
Q: What if I want a spicier dish?
A: If you prefer more heat, use a Thai chili pepper instead of a jalapeño. Thai chilis are significantly hotter and will add a stronger kick to your soup.
Q: How do I adjust the sweetness or spiciness?
A: You can control the sweetness and spice by adjusting the amount of sugar and chili peppers. Start with a small amount of sugar to balance the heat, and taste as you go.
Vegan Pork Coconut Curry Ramen Noodle Soup
Equipment
- One 3 quart saucepan
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 10 oz plant-based sausage or pork. I used Brat Style Beyond Sausage.
- 2 tsp roasted garlic powder
- 3 cups water
- 1 tsp. Vegan ham flavored broth base
- 1 tsp Vegan beef flavored broth base
- 1 tsp Vegetarian Pho soup base
- 1 14oz Can coconut milk
- 4 cups Baby bok choy. (see notes) chopped
- 1 green Chilli pepper
- 1 tbsp Curry powder
- 1 tsp salt
- 1 tsp Sugar
- 12 oz Ramen Noodles.
- 1 Lime cut into 6 pieces.
Instructions
Cook The Ramen Noodles.
- Bring a medium pot of salted water to a boil.
- Add the Ramen Noodles to the boiling salted water. Cook the Noodles until al-dente. (about 2 minutes).
- Drain and save 3 cups of the water you cooked the noodles in. You will use this for the soup. Run the noodles under cold water to stop the cooking process and set them aside.
Make The Soup
- Remove the casing from the plant-based sausages. Chop into pieces and brown in a little vegetable oil in the bottom of a 3-quart saucepan.
- Add the chopped Swiss chard or baby bok choy to the browned pork.
- Add the roasted garlic powder, and the diced green chili. Cook for 2-3 minutes.
- Add the beef, pork, and pho soup stock to the 3 cups of reserved ramen noodle water.
- Use 1 cup of broth to deglaze the bottom of the pot. You don't need to remove the pork and vegetables to deglaze the pot. Add the rest of the broth and h curry powder, reduce the heat. Cover and simmer until the veggies are tender. About two to three minutes.
- Add the coconut milk and drained noodles.
- Divide among the bowls and serve with a slice of lime.
