Thai Coconut Curry Ramen

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

reasons to make thai coconut curry ramen

• Out-of-this-world red curry coconut ramen broth
• For all the ramen toppings – hello, crumbled pork and soft-boiled eggs
• Comes together lighting fast, making it the most perfect weeknight meal

let’s talk ramen toppings

There is no hard or fast rule on ramen toppings, but you can easily upgrade your ramen dish by adding so many different toppings, whether it’s proteins, vegetables, leafy greens or something crunchy, saucy or spicy.

tips and tricks for success

• Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
• Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
• Use your IP. The Instant Pot is a great, no-fuss easy way to make soft or hard-boiled eggs for topping.
• Mix it up. Swap the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use your favorite noodles (vermicelli, udon, rice or soba noodles).
• Divide and conquer. When storing leftovers, separate the noodles and broth. This will help the noodles retain its texture.

Thai Coconut Curry Ramen

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

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

5 stars (85 ratings)

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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.

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