Thai Coconut Curry Ramen

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Damn Delicious

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(84)

Ingredients

4 servings

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
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
4 soft boiled eggs, peeled and halved
½ cup fresh cilantro leaves
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

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Preparation

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Step 1

In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.

Step 2

Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes.

Step 3

Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.

Step 4

Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.

Step 5

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.

Step 6

Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.

Step 7

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Chef's notes

Use full fat coconut milk for a richer broth.

Fish sauce adds umami without overpowering.

Consider using an Instant Pot for boiling eggs.

Swap red curry paste for green, add more veggies, or use different noodles.

Separate noodles and broth when storing leftovers to retain noodle texture.