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Thai Coconut Curry RamenIMG_0450

Thai Coconut Curry Ramen

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!
5 stars (90 ratings)

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

  • 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.