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Thai Coconut Curry Ramen

Irresistible Thai Coconut Curry Ramen in Under 30 Minutes

This Thai Coconut Curry Ramen is a quick and comforting dish, featuring a creamy coconut broth and customizable proteins, ready in just 30 minutes.
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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 Broth
  • 1 package Instant Ramen Noodles Opt for gluten-free noodles if needed.
  • 2 tablespoons Canola Oil Substitute with vegetable or coconut oil if preferred.
  • 2 medium Shallots Diced, can substitute with onions.
  • 2 tablespoons Red Curry Paste Adjust for desired heat.
  • 1 tablespoon Tomato Paste Use less for a lighter broth.
  • 2 cloves Garlic Minced, fresh is best.
  • 1 tablespoon Freshly Grated Ginger Ground ginger is a suitable substitute.
  • 1 can Coconut Milk Full-fat is preferable.
  • 2 cups Chicken Stock Use vegetable stock for a vegetarian option.
  • 1 tablespoon Toasted Sesame Oil Highly recommended for flavor.
For the Protein
  • 1 pound Ground Pork Can be swapped for tofu, chicken, or shrimp.
  • 1 small Fresno Chili For heat; can substitute with bell pepper or omit.
  • 1 tablespoon Fish Sauce Use soy sauce for vegetarian option.
For Garnishing
  • to taste Kosher Salt Adjust to enhance flavors.
  • to taste Black Pepper Adjust to enhance flavors.
  • 4 soft-boiled Soft Boiled Eggs Optional for a vegan version.
  • 1 cup Fresh Cilantro Leaves For garnish.
  • 2 slices Green Onions Optional but recommended.
  • 2 tablespoons Toasted Sesame Seeds For garnish.

Equipment

  • large pot
  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Cook the Noodles: Boil water in a large pot, add instant ramen noodles and cook according to package instructions (3-4 minutes). Drain and rinse with cold water.
  2. Sauté the Shallots: Heat canola oil in a Dutch oven, add diced shallots and sauté until translucent (about 3 minutes).
  3. Enhance the Broth: Add red curry paste, tomato paste, minced garlic, and grated ginger to the pot. Cook for 2 minutes, stirring until fragrant.
  4. Create the Broth Base: Pour in coconut milk and chicken stock, stir to combine, bring to a boil, then simmer covered for 8-10 minutes.
  5. Cook the Pork: In a skillet, heat toasted sesame oil, add ground pork, garlic, and Fresno chili. Cook for 3-5 minutes until browned. Stir in fish sauce and season.
  6. Assemble the Ramen Bowls: Divide the cooked noodles in bowls, ladle the broth over, top with seasoned pork, soft-boiled egg, cilantro, green onions, and sesame seeds.
  7. Serve and Enjoy: Admire your colorful dish and dive in!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 1200mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Use full-fat coconut milk for a richer broth. Adjust red curry paste for heat according to preference.

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