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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Really good. Extra squirt of siracha at the end took it over the top. Will make again, maybe use chicken or just go meatless.
Excellent meal. Tons of flavor and just the right amount of heat. I will make this often.
Loved your dish. Spicy, filling and a delicious meal. Our family enjoyed it.
Easy and best recipe ever
Oh my goodness, this was so delicious. Seriously, restaurant quality. I get my Thai curry paste from Blue Elephant, which you can find on Amazon. Whole family loved this dish.
Can’t wait to try this. What is the macros for this meal?
This is fabulous! Now in permanent rotation. So many options for mixing it up. I added butternut squash and sweet red peppers to the leftover broth next day. Yum!
Excellent!!! I made it exactly as you listed, and my husband and I both loved it. So rich and flavorful. There are so many of your recipes that I love, and this one will be added into the mix! Thank you 🙂
I love this soup and so do my 10 and 12 year old sons! This is in my rotation and it perfect for those chilly nights! I often double it because everyone goes in for seconds. I’ve also made it in the summer with a squeeze of lime and handful of mung bean sprouts for crunch.
This dish was Outstanding! A new family favorite !
Huge hit with the family. Was my first time making something like this. Totally worth it.
This recipe was absolutely delicious! The only thing Iwould change is giving it more heat but other than that, the prok was super flavorful. The broth was really comforting too. Perfect meal for a weeknight and a cold rainy day!
The Thai coconut ramen was incredible!
This is my favorite place to find new meals and this one in particular proves why! I’ve always struggled with good, homemade ramen but this recipe was perfect. Absolutely perfect.
I made this last week for my family. I was nervous about the amount of fish sauce, but let me tell you… It was soooo good! The whole family loved this recipe. Definitely will be making it again.
Tasty! Easy to make. I added peppers, cauliflower, red onion and sliced chicken breast. You could add any veg you like, it’s a great blend!
So good, will definitely make this again!
Great recipe and so easy to memorize! Tastes great and is my go to quick dish.
Huge hit for my whole family. Couldn’t find Fresno Chili’s; so used jalapeños. Just the right hint of spice.
Delicious! This sure hit the spot on a rainy, fall night in Oregon. My husband is trying to eat vegan, so I subbed veg stock for chicken, skipped the eggs and pork. Instead, I sautéed crispy tofu squares in sesame oil, sautéed bokchoy, added some crushed peanuts, but otherwise followed it exactly.
It was delicious! The whole family enjoyed it, and it came together quickly. Thank you!
This was incredible! I used buckwheat soba noodles instead of ramen. Also added a couple table spoons of fish sauce and fresh squeezed lime juice to the broth at the end. By far my favorite one of your recipes. Thank you for this one, it was bomb!
I just said out loud to myself, this is so bleeping good. I couldn’t find pork so I marinated shrimp in the pork ingredients and just cooked the noodles in the broth at the end. I also added Serrano with the onions because I love spicy food. AMAZING!