Spicy Pork Thai Coconut Ramen
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Spicy Pork Thai Coconut Ramen
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- Curry Paste:
- 2 tbsp sambal oelek
- 1 shallot halved
- 5 cloves garlic chopped
- 1 2 inch piece ginger, peeled and sliced
- ¼ cup cilantro stems chopped
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tsp curry powder
- Broth:
- 1 tbsp vegetable oil
- 2 14 ounce cans unsweetened coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- sea salt to taste
- Spicy Pork:
- 1 tbsp vegetable oil
- 1 lb ground pork
- 3-4 tsp sambal oelek
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- Other Ingredients:
- 2 7 oz packages of Yaki Soba noodles OR 4 (3 ounce) packages instant ramen noodles, flavor packets discarded
- 4 eggs
- 4-5 green onions chopped
- fresh cilantro leaves
- Lime wedges
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Instructions
- Puree the sambal oelek, shallot, ginger, garlic, cilantro stems, coriander, turmeric, curry powder, and 3 tablespoons of water in a food processor until smooth.
- Add more water if needed to form a paste.
- Heat the oil in a large Dutch oven over medium heat.
- Add the paste and cook, stirring constantly, for 3-4 minutes, or until it darkens in color a bit.
- Whisk in the coconut milk and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the fish sauce and brown sugar, and cook for another 10-15 minutes.
- Taste and season with sea salt, to taste.
- During the last 10 minutes of the broth simmering, cook the spicy pork:
- Heat oil in a large skillet over medium-high heat.
- Add the pork, breaking into small bits as it cooks, until no pink remains, about 5-6 minutes.
- Add the sambal oelek, minced garlic, and minced ginger and cook, stirring constantly, for 1 more minute.
- Taste and season with sea salt, to taste. Remove from heat and set aside.
- While the pork is cooking, make the soft boiled eggs.
- Bring water to boil in a small saucepan.
- Carefully lower eggs into the water and lower the temperature to low.
- Cook the eggs for exactly 7 minutes.
- Use a slotted spoon to remove eggs from water and place them in a bowl filled with ice water.
- Let the eggs cool completely, then carefully peel them.
- During the last 2 to 3 minutes of the broth simmering, add the yakisoba noodles to the broth, carefully breaking them up with a spoon while you stir, until warmed through.
- If you are using ramen noodles., cook the noodles (without the seasoning packet) in boiling water, per package instructions. Add the drained noodles to the broth right before serving.
- Divide broth and noodles between bowls.
- Carefully slice the soft-boiled eggs in half and quickly place them in the broth so you don't lose any of the yolk!
- Add spicy pork, green onions, and fresh cilantro.
- Serve with lime wedges & extra sambal oelek, if desired. Enjoy!
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