Description
Delicious Thai Coconut Curry Ramen ready in 30 minutes.
Ingredients
Scale
- 1 can Coconut Milk
- 2 tablespoons Red Curry Paste
- 4 cups Chicken Stock
- 2 tablespoons Canola Oil
- 2 medium Shallots
- 3 cloves Garlic
- 1 tablespoon Fresh Ginger
- 4 packs Instant Ramen Noodles
- 1 pound Ground Pork
- 4 large Soft-Boiled Eggs
- 1 bunch Fresh Cilantro
- 1 bunch Green Onions
- 2 tablespoons Toasted Sesame Seeds
- 1 whole Fresno Chili
- 1 tablespoon Fish Sauce
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
Instructions
- Bring a pot of water to a boil, then add the instant ramen noodles. Cook according to package instructions, about 2-3 minutes, until tender yet slightly firm. Drain the noodles in a colander and rinse them briefly under cold water to stop the cooking process; set aside for later.
- In a large pot, heat 2 tablespoons of canola oil over medium heat until shimmering. Add finely chopped shallots and sauté for about 3 minutes, or until they turn translucent. Stir in the red curry paste, minced garlic, and grated ginger; cook for 2 minutes until fragrant.
- Pour in 1 can of coconut milk and 4 cups of chicken stock into the pot. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes.
- Heat 1 tablespoon of toasted sesame oil in a separate skillet over medium-high heat. Add the ground pork, minced garlic, and finely chopped fresno chili, cooking for 3-5 minutes or until the pork is browned and cooked through. Stir in fish sauce, season with kosher salt and black pepper, and set aside.
- Divide the cooked ramen noodles evenly into serving bowls. Pour the rich coconut broth over the noodles. Top each bowl with the sautéed ground pork, halved soft-boiled eggs, fresh cilantro, sliced green onions, and toasted sesame seeds.
Notes
- Adjust the red curry paste to your spice preference.
- Substitute chicken stock with vegetable broth for a vegetarian option.
- Ground pork can be replaced with chicken, turkey, or tofu.
- Fish sauce can be omitted for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 200 mg