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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Recipe says for 4 but my husband and I ate all of it because it was so delicious! I added chopped broccolini for a one pot meal and it was great. I was thinking about adding eggplant next time. And next time is less than a week after 1st time!
This was really good, i love curry. I did use turkey meat, and a jalapeno instead of fresno, but it didn’t seem hot at all. To make things simpler, I just cooked the noodles in the boiling broth. I would also like to try using shrimp as the meat and just put that in the broth as well.
Made this last night and we loved it! My husband was licking the bowl, then the ladle when we put away leftovers. Thanks for sharing this recipe– the creaminess of the coconut milk broth reminded me of the silkiness of a from-scratch broth at my favorite ramen restaurant in San Luis Obispo. But so much easier in quicker to make!
Soooo delicious!! Thought the amount of noodles wouldn’t be enough but it was perfect.
Made this tonight-delicious!! I made with ground chicken instead of the pork-will definitely be on repeat
Hi! This recipe looks fantastic! I just had a quick question. My husband has a fish allergy, so I always shy away from recipes that use it. What could I use in place of the fish sauce in this recipe?
Carlene Scott- try Maggi seasoning
Woo hoo! The best and most delicious recipe — amazing! Thank you!