Thai Coconut Curry Ramen

Name: Thai Coconut Curry Ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 (3.5-ounce) packages instant ramen noodles; 1 ½ tablespoons canola oil; 2 medium shallots; 3 tablespoons red curry paste; 2 tablespoons tomato paste; 2 cloves garlic; 1 tablespoon freshly grated ginger; 1 (13.5-ounce) can coconut milk; 4 cups chicken stock; 2 teaspoons toasted sesame oil; 1 pound ground pork; 2 cloves garlic; 1 fresno chili; 2 tablespoons fish sauce; Kosher salt and freshly ground black pepper; 4 soft boiled eggs; ½ cup fresh cilantro leaves; 2 green onions; 1 tablespoon toasted sesame seeds

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5.0

267 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course, Soup
Cuisine
Asian

Thai Coconut Curry Ramen

Iris Warren

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The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

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Ingredients

Servings

2 (3.5-ounce) packages instant ramen noodles flavor packets discarded
1 ½ tablespoons canola oil
2 medium shallots diced
3 tablespoons red curry paste
2 tablespoons tomato paste
2 cloves garlic minced
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
4 cups chicken stock

For the pork

2 teaspoons toasted sesame oil
1 pound ground pork
2 cloves garlic minced
1 fresno chili seeded and minced
2 tablespoons fish sauce
Kosher salt and freshly ground black pepper to taste

For serving

4 soft boiled eggs peeled and halved
½ cup fresh cilantro leaves
2 green onions thinly sliced
1 tablespoon toasted sesame seeds

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Instructions

In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes.
Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
Heat sesame oil in a large cast iron skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.
Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.