Thai Coconut Curry Ramen
The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!
REASONS TO MAKE THAI COCONUT CURRY RAMEN
- Out-of-this-world red curry coconut ramen broth
- For all the ramen toppings – hello, crumbled pork and soft-boiled eggs
- Comes together lighting fast, making it the most perfect weeknight meal
LET’S TALK RAMEN TOPPINGS
There is no hard or fast rule on ramen toppings, but you can easily upgrade your ramen dish by adding so many different toppings, whether it’s proteins, vegetables, leafy greens or something crunchy, saucy or spicy.
TIPS AND TRICKS FOR SUCCESS
- Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield a much more rich and creamy broth.
- Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
- Use your IP. The Instant Pot is a great, no-fuss easy way to make soft or hard-boiled eggs for topping.
- Mix it up. Swap the red curry paste for green, add in more veggies (cabbage, zucchini, mushrooms or bok choy) or use your favorite noodles (vermicelli, udon, rice or soba noodles).
- Divide and conquer. When storing leftovers, separate the noodles and broth. This will help the noodles retain its texture.
WHAT TO SERVE WITH THAI COCONUT CURRY RAMEN
- Vegetable Potstickers
- Garlic Ginger Chicken Potstickers
- Vegetable Spring Rolls with Peanut Sauce
- Thai Chicken Thighs
- Chicken Satay with Peanut Sauce
TOOLS FOR THIS RECIPE
Large cast iron skillet
Dutch oven
THAI COCONUT CURRY RAMEN: FREQUENTLY ASKED QUESTIONS
We personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great with mild heat, and more readily available at most grocery stores.
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
Leftovers can be stored in an airtight container in the fridge for 1-2 days, separating the ramen noodles from the broth.
We do not recommend freezing this as coconut milk tends to separate when frozen.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
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.
3. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
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. 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. Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.
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