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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this is so amazing. everyone loves it
I loved this recipe! So quick and easy to follow and absolutely delicious.
This is amazing! So delicious! I used 1 Tbsp soy sauce and 1 Tbsp Oyster sauce because I didn’t have fish sauce. 1 Jalapeno instead of a Fresno chili. Hubby likes it and I’ll be making it again.
This recipe is divine! I added a bit of honey and fish sauce to the broth. YUM!
This recipe is awesome! I love it so much I just made a triple batch (minus the coconut milk) and froze it in 2 person portions so that I can just reheat the broth and pork, add some coconut milk, and cook some Ramen for a quick lunch!
5 stars for taste. Made mine with veg stock and shrimp instead of pork. Got a pescatarian in the family. 4 stars with regards to ease. Lots of prep and ingredients by my book but definitely worth it! Delicious!
Tasty recipe thank you. I couldn’t find fish sauce or a Fresno chili so I used Worcestershire sauce and jalapeños. The broth is very good. Thank you for the recipe.
This recipe is awesome. The first time I followed directions exactly, since then I’ve tried a few modifications like a seeded jalapeno for a Fresno chili, and a little bit of white onion because I didn’t have a shallot and made it with impossible meat for the pork and a little less broth to keep a strong curry flavor, both the published and my slight modifications versions worked out so great. It takes a bit longer than 3o minutes to pull everything together. Next time I’ll try to cook the noodles right in the broth to save a pot. Amazing recipe.
I am giving this five stars, even though I realized at the last minute I didn’t have any more ground pork. Instead I used cubed tofu that I just dropped into the broth at the last minute, and the whole family enjoyed it. I plan to try it with pork at some point, but truly the tofu was super good and let the flavor of the broth come through strongly. I used a rice ramen noodle because my son has Celiac and has to eat gluten free, but other than that and the pork I kept everything the same. Such a delicious and quick recipe, and I’ll definitely be making it again!
Excellent recipe! We absolutely loved it. I followed the recipe almost exactly, but added some chopped bok choy and red pepper for some added vegetables (the red peppers right at the end, so they were crispy tender). Next time I think I will add some mushrooms. I also did what others said and cooked the noodles right in the broth. Very very good.
I slurped every drop of this phenomenally delicious soup! So easy to make, so full of flavor, and I was finally able to get perfect soft-boiled eggs. I may add a bit more spiciness next time. I used the jalapeno because I didn’t find the Fresno pepper, and it came out mild.
Loved this – so easy to make and so much flavor!!
The store I went to was out of ground pork so I used ground lamb instead and it was great. Looking forward to trying with pork but think I’ll make it again with lamb too!
This really was Damn Delicious! =)I will be making this again and again. My only substitution is rice ramen noodles due to gluten intolerance.
This was so good! So good! I have never used red curry paste or coconut milk and now I am all about recipes with these ingredients in it. My families only request was more noodles – and to make it even easier I just cooked the ramen noodles in the pot while simmering everything else. Worked perfectly! Thank you!
I hardly leave reviews but had to as this was delicious .my husband said this was his favourite. Didn’t change a thing.used Maggi instant noodles and mae ploy red curry paste. Thank you for this great recipe
Superb!!! (But no way can prep and cook time be done in 30 minutes unless you have 1 or 2 assistants)
Amazing!! The broth is to die for. I’m going to make it again but with more ramen this time – the broth goes a long way! I couldn’t find the chili so I scrapped that, and added bok choy for a bit more green. Loved it, definitely a new favorite!
This is a super dooper keeper! Have made it with allll kinds of protein!! Seafood. Chicken. And your way. All fabulous!! Mmmmm.
This was excellent! It was my first time making a curry soup and it came out well and was simple to make. Lots of ingredients but otherwise simple and tasty. I got a pork tenderloin and ground it thick and it had a lot of nice texture. I plan to make a large batch of the broth and then mix and match ingredients – nice thing to have on hand for the WFH life.
Made this ramen last week and HOLY WOW. I upped the spice level on everything and was a *little* wary of the coconut milk part of this for no really good reason, but it. was. delicious. It was my first time using ground pork specifically for the purpose of ramen, and I was impressed! Thank you for the awesome recipe!