Thai Coconut Curry Ramen
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The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!
Goodbye summer! It is finally cool enough so I can sit in my chair with all my chunky sweaters and slurp up all the steaming ramen noodles and this out-of-this-world red curry coconut broth.
The broth is simply perfection alongside the crumbled pork topping and soft boiled eggs, easily made right in your IP as you simmer your heavenly ramen broth.
And this ramen comes together fast, making it the perfect weeknight meal for the entire family.
Thai Coconut Curry Ramen
The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!
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.
Did you make this recipe?
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The whole family loved it.
Made it with shredded chicken instead.
Didn’t use the fish sauce
Made this dish last night. Beautiful flavours and textures and one I will return to many times this winter. Made it a bit more spicy with chilli flakes and used the lower fat coconut milk. Easy to make, and because I already had most of the ingredients it was a real bonus. Loved it. Thank you x
OMG. Chungah’s recipes sure live up to their name. This was so damn delicious! The only couole things I changed was to omit the tomato paste (too acidic for me) and tripled the amount of curry paste. My husband asked when I was going to make this again!
Love this recipe. Can I double it and still get same results?
Yes, absolutely, Jerine! We have doubled this recipe many times with beautiful results. 🙂
This is sooo good! I live in NW and it’s wet/cold here a lot. I made this lower calorie by using light coconut milk, skipping the pork, using 1 soft boiled egg and only needs 1/4 of ramen noodle package. Tasted fantastic!
Seriously delicious! We almost skipped the pork, but glad we didn’t. It was an amazing addition to this dish. Thanks for a great recipe!
Pretty good.
I added so coconut creanm as broth a bit thin. Pork super tasty. Could have had broccoli or box choy – otherwise really enjoyable.
This recipe is delicious! However, it is not quick and easy. It required 3 different pots/pans to cook and was a lot of clean-up. I won’t make this again unless it’s a night I have more time to spare.
This is excellent. My husband who is a “hot” and “spice” fiend even loved it. Don’t skip the soft boiled eggs… those in broth are wonderful.
I made this for dinner for my guy, who claims that he hates coconut and scoffed at the coconut milk when he read the recipe. I made my own red curry paste from scratch and added enough of it to diminish the taste of the coconut milk, and it turned out amazing!!! We both loved it, and we ate the entire pot in one sitting!! We will definitely be making this again!!
I would like to make this without the meat.. and just do veggies but I noticed the fish sauce and other ingredients are incorporated into meat portion.. if I choose not to have meat included do I still add all the other ingredients.. ?
You can use whatever veg you like to sub for the meat. I use zucchini half coins, sauteed bok choy, sauteed carrots – added when broth is done & cooled to prevent them getting overcooked – basically anything you have on hand, are trying to “use up,” or would enjoy. I sub organic vegetable broth for the chicken broth. Soy sauce (organic) is a fine sub for fush sauce. I leave the eggs out and always use regular pasta for the “ramen” noodles (Ramen noodles in those packages have about 1,700 mg of sodium in the noodles alone. I like them & think they are delicious, but I made this vegan version of this recipe to *stop* the desire to reach for the easy packaged ramen, and have a large batch of satisfying ramen on hand that is healthy. I cook the pasta separately & add it when the broth has cooled, with the other veg.) My first (last) batch had a quality curry but made it more like “fire soup,” though that didn’t stop me from eating it twice a day and the gallon on it was gone in a week. I am going to make a batch now!
Filled out comment a moment ago, but forgot to leave a 5 star … this was incredible. We’ll be having it again!!
This was absolutely AMAZING!! My crew love Ramen, but this one is definitely a fan favourite. We will be having this again!! Thanks for the great recipe. Easy prep and easy clean up too.
We used ground turkey for a healthier option and it was delicious!!
My wife had seconds. She never has seconds. I used rice noodles because that’s what I had. I also added in a lot of diced & sauteed bell pepper, celery, carrot, onion and mushroom. Because, why not? The sauce was wonderful and the eggs a delightful suprise (OK DO) Another ‘keeper’ recipe.
Hey! My boyfriend and I just tried the recipe and I was wondering when you put the veggies in? Did you put them in with the broth or cook them seperate? Than!
I made this tonight and thought the same thing – a bunch of veggies and this would be a complete meal for my family. It has great flavor, is simple to make, easily obtainable ingredients. I agree with other reviewers that it does take up a lot of pots, but it is worth it. Next time I will try adding sautéed veggies.
Amazing
I am allergic to fish and shellfish. Is there anything you would substitute for the fish sauce for flavoring or would you just omit? Thanks!!
Hi, you can substitute with soy sauce, tamari, or coconut aminos. Another great choice, if you can find it, is mushroom powder. All of these are great choices to add the umami flavor fish sauce provides.
SO GOOD! My pork didn’t brown up as well as pictured. I think it was the cut l used. Got a “will eat again” rating. Thanks for sharing!
Oh, I did not use fish sauce, but just ordered it. I also used olive oil instead of canola. Also, I did everything in one pot. I used a red onion instead of shallots. So, onion, garlic, fresh ginger, tomato paste, thai red curry paste, after that cooked a bit threw in the Knorr chicken bouillon powder and 4 cups of water, coconut milk. Let it boil, threw in the shrimp and lastly ramen. All in one pot.
Ok, I want to say that I never leave reviews. But OMG, this was so amazingly delicious, I am shocked. I don’t eat pork, so I used a bag of frozen shrimp, defrosted. Next time I will make it with grilled chicken, or hubby suggested pulled chicken. It was as delicious, if not better than the ramen I had with this exact type of flavored sauce at a restaurant last week. I used the Thai brand red curry paste. I would like to make it a bit spicy next time, so I ordered some spicy Asian chili sauce.