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Thai Coconut Curry Ramen

This Thai Coconut Curry Ramen combines the rich, creamy flavors of Thai red curry with the comforting goodness of ramen noodles. Tender ground pork, a silky coconut broth, and plenty of toppings make this a restaurant quality dish you can enjoy at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4

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.