Thai Coconut Curry Ramen
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Soup
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Cuisine
Asian
Thai Coconut Curry Ramen
Description
Thai Coconut Curry Ramen is characterized by a flavorful coconut milk and chicken broth base that carries red curry and tomato pastes melded with aromatics like ginger and garlic. The broth is simmered to blend the spices fully before adding the cooked ramen noodles. The addition of ground pork sautéed with fresno chili and fish sauce adds a savory, umami-rich layer to the dish. Soft boiled eggs provide a tender, creamy contrast, while fresh cilantro, green onions, and toasted sesame seeds lend herbal, fresh, and nutty notes to finish. The noodles remain tender but not mushy due to brief cooking and rinsing.
Serve this ramen hot in bowls, layering noodles first, ladling broth on top, and finishing with the pork, eggs, and garnishes. It functions well as a complete, flavorful dinner or a substantial lunch option for those seeking a hearty noodle soup with Southeast Asian flavors.
Ingredients
- 2 (3.5-ounce) packages instant ramen noodles flavor packets discarded
- 1 ½ tablespoons canola oil
- 2 shallot diced, medium
- 3 tablespoons red curry paste
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 (13.5-ounce) can coconut milk
- 4 cups chicken stock
For the pork
- 2 teaspoons sesame oil toasted
- 1 pound ground pork
- 2 cloves garlic minced
- 1 fresno chili seeded and minced
- 2 tablespoons fish sauce
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For serving
- 4 egg peeled and halved, soft boiled
- ½ cup cilantro fresh leaves
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds toasted
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.
User Reviews
Overall Rating
5
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