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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I made it exact to recipe and was a little disappointed that there was almost no bite at all. The flavor was fantastic just was expecting that spicy Thai kick. Maybe my Fresno chili was a mild one?
So delicious – this makes my regular rotation now. If you like this, do try her Thai Red Curry Noodle Soup with chicken too – it might be even better than the ramen.
I omit the shallots and onions (hub doesn’t like), use ketchup in place of tomato paste so I don’t waste tomato paste and use pork belly (from Trader Joe’s) diced and sauteed until crispy. I’ve used Anaheim, Poblano, Fresno and jalapeno peppers and all are good but with different heat levels.
I use Mae Ploy red curry and Red Boat fish sauce (from Amazon), both are far superior to the brands my grocery store carries.
Very tasty! I don’t eat pork so I added ground dark turkey and it was great! I used the brown rice ramen noodles from Costco.
I’ve made this a few times it honestly comes out restaurant quality. I always add more red curry paste just because I love the taste of it.
This recipe is Damn Delicious and I highly recommend!
This is one of our top favorite recipes of all time. So good & so easy! We usually sub in rice noodles for ramen noodles and use smoked chicken thighs instead of pork. This broth is truly to die for. So yummy!!!
Another recipe that lives up to the name of your website! SO GOOD! My whole family enjoyed this recipe, kids included. Thank you!
Delicious! Recreated a nearby restaurants Curry Ramen that they now charge $20 for. Made it at home for half the price and twice the flavor.
I added another tablespoon of curry paste and a few habanero peppers when sautéing the shallots for an extra kick , instead of ground pork just did a few slices of sautéed pork belly
This was great. Didn’t love dirtying so many pans but it was worth it. I used ground turkey because they didn’t have ground pork. I’ll try pork next time because there will definitely be a next time.
This is such a quick and tasty recipe. Family loved it too.
I LOVE ramen and so glad I found this because I will be using this recipe a lot! The flavor is amazing not too salty. 10/10 recommended!
Would this still be divine if I used Shrimp not Pork? My other doesn’t like pork, I don’t eat Chicken.
Thank you
I rarely make recipes more than once, but this one has made the list! Works great with vegetarian soy crumbles in place of the pork, tofu shirataki noodles to reduce the carb count, added veggies, green curry instead of red…we’ve enjoyed all those variations and more. Thanks!
so you made an entirely different recipe?
My teenaged daughter and I really enjoyed this recipe! I did make a few substitutions to accommodate varying spice levels and to lighten it a bit – ground lean chicken for pork, shirataki spaghetti noodles for ramen, and used lite coconut milk. Also, because I went with the lean chicken I reduced the fish sauce by half, concerned that as mild flavored as ground chicken is, that it would take on too much of the sauce flavor. I also did not include the chilis during cooking (I have some mild tastes in my house) but garnished with red pepper flakes when serving. I will definitely make it again. If my leaned substitutions and reduced spice are this good, I imagine making it as written is delicious.
My hubby isn’t a fan of coconut but this looked so good I decided to go for it with leftover pizza as his backup. We both loved it, it was delicious.
I couldn’t find a fresno pepper and jalapenos’ heat varies wildly so I used 1/2 a small poblano. It was perfect for me, I like spicy but not super spicy. I used rotisserie chicken in place of the pork and just sauteed the garlic and pepper well before putting the chicken in just long enough to heat it up. I cooked the ramen in the big pan then rinsed and set it aside while using that same pan for the broth.
I used Mae Ploy Red Curry Paste and Red Boat Fish Sauce (6.69 and 13.95 on Ama***).
Oh – and organic ketchup in place of the tomato paste. Silly to open a can of paste for 2T.
I buy tomato paste in a tube! It stays for a long time in the fridge. Much better than wasting that in a can.
I loved this! It is very similar to other Thai curry soups I’ve made. The major differences for me were the use of tomato paste and fish sauce. They brought this dish over the top and full of savory goodness. This recipe took me 30 minutes to make this, but I did it in my own flow. I browned the pork first, and while it browned I prepped my veggies and other ingredients. Once the pork was done, I put it in a covered bowl, wiped my pan and followed the other instructions for the broth, etc. I cooked my ramen in the broth like some others did. I also added the whites of my green onions during the shallot step. Otherwise all ingriedent ratios were followed. All in all, I used one deeper pan, a bowl, and knife + cutting board. So truly a quick and easy recipe. I do have a microplane, but skipped it and made the ginger into paste on my cuting board. I was aiming for minimal dishes.
Amazing flavor! My husband and I both said MMMMM the entire meal! Even our 6 year old ate it! You won’t regret making this!
One of the absolute best! My family adores this recipe and we make once a week. Perfect for lunch or dinner – wouldn’t change a thing.
How do you store leftover ramen? Does it reheat well? Can you freeze it?
After I made this recipe once, my family would request it weekly. It’s now a staple. It’s crave-worthy and SO damn delicious. I also use the starting ingredients whenever I make other curry dishes.
Fantastic recipe – delicious
I wanted to try something new for my husband and I. This was great. It has great flavor, didn’t take too long to cook and was tasty. My husband asked me to make it again.