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Vegan Creamy Thai Ramen

Vegan Creamy Thai Ramen


Oh, what you can achieve with a delicious ramen broth and a can of coconut milk. We made this recipe extra creamy and added in all of our favorite Thai flavors for an easy, tasty vegan meal!


  • 1 Mike's Mighty Good Vegetarian Vegetable Ramen Cup
  • 1 tbsp tahini
  • 2 tbsp red Thai curry paste
  • 1 13 oz can coconut milk
  • 1/2 cup cremini mushrooms
  • 1/2 red bell pepper ( sliced )
  • 2 handfuls spinach
  • cilantro
  • fruikake
  • Lime wedge

This Recipe Includes Mike's Mighty Good Vegetarian Vegetable Ramen Noodle Soup Cup


  1. Fill ramen cup to fill line and add to a pot over medium-high heat. Stir in oil and seasoning packet.
  2. Add in tahini, red Thai curry paste, and coconut milk. Bring to a light boil and stir in mushrooms, red bell pepper, and spinach. Bring back to a simmer and remove from heat.
  3. Boil water and cook noodles separately. Drain and add to the rest of your soup in a bowl.
  4. Add cilantro, fruikake, and a lime wedge. Squeeze lime juice as desired.
  5. Enjoy!

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