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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.