If you’re a fan of cozy comfort food with a bold kick, you’re going to fall in love with this Thai Coconut Curry Ramen. It’s everything we crave in a bowl: slurp worthy noodles, a silky coconut curry broth, tender ground pork, and all the toppings that make ramen so fun to eat.
This dish is a fusion of two worlds; the rich, aromatic flavors of Thai curry meet the soul warming goodness of Japanese style ramen. The best part? You don’t need fancy ingredients or hours in the kitchen. With pantry staples like coconut milk, red curry paste, and instant ramen noodles, you can whip this up in under an hour.
Whether you’re cooking for yourself, hosting friends, or just craving a restaurant style bowl of ramen at home, this recipe is sure to impress.
Why You’ll Love This Thai Coconut Curry Ramen
- Rich and creamy broth: Coconut milk and red curry paste create a bold, flavorful base.
- Quick but comforting: Thanks to instant ramen noodles, dinner’s on the table fast.
- Customizable toppings: Add a soft boiled egg, fresh herbs, or a squeeze of lime.
- Restaurant worthy at home: Skip the takeout, because this is even better!
Ingredients You’ll Need
For the ramen:
- 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
Step by Step Instructions
1Cook the noodles: Bring a large pot of water to a boil. Cook the ramen noodles until just tender, about 2–3 minutes. Drain, rinse under cold water, and set aside.
2Make the curry broth: In a large stockpot or Dutch oven, heat canola oil over medium heat. Add the shallots and cook, stirring often, until softened (about 3 minutes). Stir in red curry paste, tomato paste, garlic, and ginger, cooking until fragrant (about 2 minutes).
Pour in the coconut milk and chicken stock. Bring to a boil, then reduce heat. Cover and let it simmer for 8–10 minutes to let all those flavors mingle together.
3Cook the pork: While the broth simmers, heat sesame oil in a skillet over medium high heat. Add ground pork, garlic, and minced fresno chili. Cook until the pork is browned and crumbly, about 3–5 minutes. Stir in fish sauce, and season with salt and pepper.
4Assemble the ramen bowls: Divide the cooked noodles between bowls. Ladle the hot curry broth over the top. Add a generous scoop of the seasoned pork. Garnish with halved soft boiled eggs, cilantro, green onions, and sesame seeds.
Tips for the Best Thai Coconut Curry Ramen
- Spice level: Adjust the heat by adding more or less red curry paste and chili.
- Protein swap: Try ground chicken, shrimp, or even tofu for a different twist.
- Make it ahead: The broth can be made a day in advance and reheated when you’re ready to serve.
- Extra toppings: Bean sprouts, lime wedges, or a drizzle of chili oil are all great add ons.
What to Serve with Thai Coconut Curry Ramen
This ramen is hearty enough to be a full meal on its own, but you can round it out with:
- Crispy spring rolls
- Thai cucumber salad
- Steamed edamame
Final Thoughts
There’s just something magical about a warm bowl of ramen, and this Thai Coconut Curry Ramen takes it to the next level. Creamy, spicy, and packed with flavor, it’s comfort food with a Thai twist. Once you try it, you’ll be adding it to your weeknight dinner rotation again and again.
So grab those ramen noodles from the pantry, crack open some coconut milk, and get ready to enjoy a restaurant quality meal at home.
Thai Coconut Curry Ramen
Ingredients
For the ramen:
- 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
- Cook the noodles: Bring a large pot of water to a boil. Cook the ramen noodles until just tender, about 2–3 minutes. Drain, rinse under cold water, and set aside.
- Make the curry broth: In a large stockpot or Dutch oven, heat canola oil over medium heat. Add shallots and cook until softened, about 3 minutes. Stir in curry paste, tomato paste, garlic, and ginger. Cook until fragrant, about 2 minutes. Add coconut milk and chicken stock. Bring to a boil, reduce heat, cover, and simmer for 8–10 minutes.
- Cook the pork: In a skillet, heat sesame oil over medium-high heat. Add ground pork, garlic, and fresno chili. Cook until pork is browned and crumbled, about 3–5 minutes. Stir in fish sauce, then season with salt and pepper.
- Assemble the bowls: Divide cooked noodles into bowls. Ladle hot curry broth over the top. Add pork, then garnish with soft boiled eggs, cilantro, green onions, and sesame seeds.
Notes
- Adjust spice level by using more or less curry paste and chili.
- Swap pork for chicken, shrimp, or tofu.
- Add optional toppings like bean sprouts, lime wedges, or chili oil.
