Thai Coconut Curry Ramen

Thai Coconut Curry Ramen

from damndelicious.net
30 min

The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

Ingredients

  • 2packages instant ramen noodles (flavor packets discarded)
  • 1 ½ tablespoonscanola oil
  • 2 mediumshallots (diced)
  • 3 tablespoonsred curry paste
  • 2 tablespoonstomato paste
  • 2 clovesgarlic (minced)
  • 1 tablespoonfreshly grated ginger
  • 1can coconut milk
  • 4 cupschicken stock
  • 2 teaspoonstoasted sesame oil
  • 1 poundground pork
  • 2 clovesgarlic (minced)
  • 1fresno chili (seeded and minced)
  • 2 tablespoonsfish sauce
  • kosher salt and freshly ground black pepper (to taste)
  • 4soft boiled eggs (peeled and halved)
  • ½ cupfresh cilantro leaves
  • 2green onions (thinly sliced)
  • 1 tablespoontoasted sesame seeds

Directions

  1. 1

    In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.

  2. 2

    Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes.

  3. 3

    Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.

  4. 4

    Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.

  5. 5

    Heat sesame oil in a large cast iron skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.

  6. 6

    Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.