Servings
Font
Back
Thai Coconut Curry Ramen
5 from 267 votes

Thai Coconut Curry Ramen

Thai Coconut Curry Ramen combines tender instant ramen noodles with a rich broth infused by red curry paste, tomato paste, garlic, and ginger simmered in coconut milk and chicken stock. Ground pork cooked with garlic and fresno chili is seasoned with fish sauce and black pepper to add depth to this fragrant noodle soup. Soft boiled eggs, fresh cilantro, green onions, and toasted sesame seeds top the dish, contributing texture and brightness. This recipe offers a comforting yet complex flavor and is suitable as a warming meal with balanced components.

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

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
  • black pepper to taste, Kosher salt and freshly ground
  • salt 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

    Cup of Yum
  1. In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes.
  3. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
  4. Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
  5. 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.
  6. Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.