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–+ servings
Thai Coconut Curry Ramen

Thai Coconut Curry Ramen: Your New Weeknight Comfort Food

This Thai Coconut Curry Ramen is a quick, customizable, and comforting dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 2 packs Instant Ramen Noodles Substitute with udon or soba for different texture.
For the Broth
  • 2 tablespoons Canola Oil Substitute with olive oil for added flavor.
  • 2 medium Shallots Yellow onions can be used as an alternative.
  • 2 tablespoons Red Curry Paste Mae Ploy is a recommended brand.
  • 1 tablespoon Tomato Paste Crushed tomatoes can be used in a pinch.
  • 2 cloves Garlic Minced for better infusion of flavor.
  • 1 tablespoon Fresh Ginger Grated for a warm, zesty flavor.
  • 1 can Coconut Milk Full-fat milk is recommended for richness.
  • 4 cups Chicken Stock Use vegetable broth for a vegetarian option.
  • 1 tablespoon Toasted Sesame Oil Regular sesame oil can be used if toasted.
For the Protein
  • 1 pound Ground Pork Substitutable with chicken, beef, shrimp, or tofu.
  • 1 medium Fresno Chili Can be replaced with any small chili or omitted.
  • 1 tablespoon Fish Sauce Soy sauce can be used for a vegetarian alternative.
Seasoning & Toppings
  • to Kosher Salt Season to taste.
  • to Black Pepper Season to taste.
  • 4 Soft Boiled Eggs Consider fried or poached eggs as alternatives.
  • ¼ cup Fresh Cilantro Leaves Can substitute with parsley.
  • ¼ cup Green Onions Sliced for garnish.
  • 2 tablespoons Toasted Sesame Seeds Omit or substitute with chopped nuts if desired.

Equipment

  • Large Pot
  • Skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Prepare Noodles: Bring a pot of water to a boil. Add the instant ramen noodles and cook for 2-3 minutes until tender. Drain and rinse with cold water.
  2. Cook Aromatics: In a large pot, pour in the canola oil. Add diced shallots and sauté until softened, about 3 minutes.
  3. Add Pastes: Stir in the red curry paste and tomato paste, then add minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
  4. Simmer Broth: Add coconut milk and chicken stock. Bring to a boil, then simmer uncovered for 8-10 minutes until thickened.
  5. Cook Pork: In a skillet, heat toasted sesame oil. Cook ground pork and Fresno chili for 3-5 minutes until browned. Stir in fish sauce.
  6. Serve: Divide noodles into bowls, ladle broth over them, and top with ground pork, soft-boiled eggs, cilantro, green onions, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For optimal flavor, use full-fat coconut milk and customize proteins and vegetables to your preference. Store leftover noodles and broth separately.

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