Thai Coconut Curry Ramen

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

ingredients

2, 3.5-oz pkg instant ramen noodles, flavor packets discarded
1-1/2 Tbsp canola oil
2 medium shallots, diced
3 Tbsp red curry paste
2 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp freshly grated ginger
13.5-oz can coconut milk
4 cups chicken stock

For the Pork:
2 tsp toasted sesame oil
1 lb ground pork
2 cloves garlic, minced
1 fresno chili, seeded and minced
2 Tbsp fish sauce
Kosher salt and freshly ground black pepper, to taste

For Serving:
4 soft boiled eggs, peeled and halved
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
1 Tbsp toasted sesame seeds

instructions

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. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
3. Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
4. Heat sesame oil in a large 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.
5. Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.

yields

4 servings

source

Damn Delicious