Name: Thai Coconut Curry Ramen Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded; 1 ½ tablespoons canola oil; 2 medium shallots, diced; 3 tablespoons red curry paste; 2 tablespoons tomato paste; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 (13.5-ounce) can coconut milk; 4 cups chicken stock; 2 teaspoons toasted sesame oil; 1 pound ground meat (such as pork or chicken); 2 cloves garlic, minced; 1 fresno chili, seeded and minced; 2 tablespoons fish sauce; Kosher salt and freshly ground black pepper, to taste; 4 soft boiled eggs, peeled and halved; ½ cup fresh cilantro leaves; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds

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Introduction

This Thai Coconut Curry Ramen is a comforting fusion of rich coconut curry broth and tender ramen noodles topped with flavorful spiced ground meat. It’s a vibrant, satisfying dish perfect for cozy dinners or impressing friends with bold, exotic flavors.

Two white bowls sit on a white marbled surface, filled with a creamy, orange-red soup. Each bowl holds wavy light beige noodles on one side, with fried brown ground meat piled in the center. Bright green sliced scallions and fresh cilantro leaves are scattered on top, adding green color and texture. Half of a soft-boiled egg with a shiny, golden yolk and white edges is placed near the front in each bowl, sprinkled with light brown sesame seeds. Around the bowls are lime halves and sprigs of fresh cilantro, with some sesame seeds scattered on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1 ½ tablespoons canola oil
2 medium shallots, diced
3 tablespoons red curry paste
2 tablespoons tomato paste
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
4 cups chicken stock

2 teaspoons toasted sesame oil
1 pound ground meat (pork, chicken, or beef)
2 cloves garlic, minced
1 fresno chili, seeded and minced
2 tablespoons fish sauce
Kosher salt and freshly ground black pepper, to taste

4 soft boiled eggs, peeled and halved (for serving)
½ cup fresh cilantro leaves (for serving)
2 green onions, thinly sliced (for serving)
1 tablespoon toasted sesame seeds (for serving)

Instructions

Step 1: In a large pot of boiling water, cook the ramen noodles until just tender, about 2-3 minutes. Rinse them under cold water, drain well, and set aside.
Step 2: Heat canola oil in a large stockpot or Dutch oven over medium heat. Add diced shallots and cook, stirring frequently, until tender, about 3 minutes.
Step 3: Stir in red curry paste, tomato paste, minced garlic, and freshly grated ginger. Cook until fragrant, about 2 minutes.
Step 4: Pour in coconut milk and chicken stock. Bring the mixture to a boil, then reduce heat, cover, and let simmer for 8-10 minutes to meld the flavors.
Step 5: Meanwhile, heat toasted sesame oil in a large skillet over medium-high heat. Add ground meat, garlic, and minced fresno chili. Cook, breaking up the meat, until browned, about 3-5 minutes.
Step 6: Stir in fish sauce and season with kosher salt and freshly ground black pepper to taste. Remove from heat.
Step 7: To serve, divide cooked noodles among bowls and ladle the hot coconut curry broth over them. Top with the spiced ground meat, halved soft boiled eggs, fresh cilantro, sliced green onions, and toasted sesame seeds.

Tips & Variations

Use ground chicken or turkey as a leaner alternative to pork or beef.
Add a squeeze of fresh lime juice before serving to brighten the flavors.
For extra heat, include sliced fresh chilies or drizzle with chili oil.
Substitute chicken stock with vegetable broth for a vegetarian version; omit meat and add tofu or mushrooms instead.
Soft boil your eggs the day before for easier prep during mealtime.

Storage

Store leftover broth and meat separately in airtight containers in the fridge for up to 3 days. Keep noodles separate to avoid sogginess. Reheat the broth and meat on the stove until warmed through, then add noodles and toppings fresh before serving.

How to Serve

A white bowl filled with a rich orange-red creamy soup as the base with curly yellow noodles sitting above the broth on the left side. On the right side, there is browned minced meat and fresh green chopped spring onions scattered on top. Two halves of a soft boiled egg with a bright yellow yolk are placed near the bottom right, garnished with sesame seeds and small green herb leaves. A bunch of fresh cilantro leaves lay on the top center of the dish. A woman's hand holding dark wooden chopsticks is lifting some noodles from the bowl on the left side. The bowl is placed on a white marbled surface with fresh cilantro, a lime wedge, a whole lime and some scattered sesame seeds around it. A second similar bowl is partially visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ramen instead of instant noodles?

Yes, fresh ramen noodles work wonderfully and can be cooked according to package instructions. They often have a better texture and enhance the dish.

Is this recipe spicy?

The red curry paste and fresno chili add a moderate level of heat, but you can adjust the quantities or omit the chili if you prefer a milder dish.