Delicious Thai Coconut Curry Ramen Ready in 30 Minutes

This Thai Coconut Curry Ramen is a vibrant and creamy dish that comes together in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons Canola Oil Used for sautéing shallots; can substitute with vegetable or coconut oil.
2 Medium Shallots, diced Adds sweetness and depth to the broth.
3 tablespoons Red Curry Paste Provides the signature spice and flavor; Mae Ploy or Thai Kitchen recommended.
2 tablespoons Tomato Paste Enhances the broth's richness.
2 cloves Garlic, minced Adds aromatic flavor.
1 tablespoon Freshly Grated Ginger Contributes freshness and spice.
1 can (13.5 ounces) Coconut Milk Creamy base for the broth; use full-fat for a richer result.
4 cups Chicken Stock Provides depth of flavor; substitute with vegetable broth for vegetarian version.
1 Fresno Chili, seeded and minced Adds heat and flavor; optional based on spice preference.
2 tablespoons Fish Sauce Essential for umami flavor; key ingredient in Thai cuisine.
Kosher Salt & Pepper To taste.

For the Noodles and Toppings

Instant Ramen Noodles The base of the dish; ignore the flavor packets.
1 pound Ground Pork Main protein component; can be replaced with tofu or shrimp for customization.
4 Soft-Boiled Eggs, peeled and halved Serves as a rich topping with creamy yolk.
½ cup Fresh Cilantro Leaves Fresh garnish for brightness in flavor.
2 Green Onions, thinly sliced Adds freshness and crunch.
1 tablespoon Toasted Sesame Seeds For added texture and garnishing.

Equipment

large pot
large stockpot or Dutch oven
Skillet

Method

Step-by-Step Instructions

Cook the instant ramen noodles for 2-3 minutes in boiling water until tender. Rinse under cold water, drain, and set aside.
Heat 2 tablespoons of canola oil in a large pot over medium heat. Sauté diced shallots for about 3 minutes until tender and translucent.
Stir in the red curry paste, tomato paste, minced garlic, and grated ginger, and cook for an additional 2 minutes.
Pour in coconut milk and chicken stock, stirring to combine. Bring to a gentle boil, cover, and simmer for 8-10 minutes.
In a separate skillet, heat 2 teaspoons of toasted sesame oil over medium-high heat. Cook ground pork, minced garlic, and Fresno chili for 3-5 minutes.
Stir in fish sauce and season with salt and pepper.
Divide cooked noodles among bowls, ladle broth over noodles, top with cooked pork, soft-boiled eggs, cilantro, green onions, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 210mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 2 days. Keep noodles separate from the broth to prevent sogginess.

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