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Thai Coconut Curry Ramen

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

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 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

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.