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Thai Coconut Curry Ramen Recipe

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★★★★★

4.5 from 91 reviews

This Thai Coconut Curry Ramen recipe combines rich coconut milk and red curry paste to create a flavorful broth, paired with tender instant ramen noodles and savory spiced ground meat. Garnished with soft boiled eggs, fresh cilantro, green onions, and toasted sesame seeds, this dish offers a delightful fusion of creamy, spicy, and umami flavors perfect for a satisfying meal.

Ingredients

Scale

Noodles and Broth

  • 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

For the Meat

  • 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

For Serving

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

Instructions

  1. Cook Noodles: In a large pot of boiling water, cook the instant ramen noodles until just tender, about 2-3 minutes. Rinse them under cold water to stop cooking, then drain well and set aside.
  2. Prepare Broth Base: Heat canola oil in a large stockpot or Dutch oven over medium heat. Add diced shallots and cook, stirring frequently until they become tender and translucent, about 3 minutes.
  3. Add Flavorings: Stir in the red curry paste, tomato paste, minced garlic, and freshly grated ginger. Cook for about 2 minutes until fragrant, allowing the spices and aromas to bloom.
  4. Simmer Soup: Pour in the coconut milk and chicken stock. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 8 to 10 minutes so the flavors meld together beautifully.
  5. Cook Meat: In a large cast iron skillet or heavy pan, heat toasted sesame oil over medium-high heat. Add the ground meat, minced garlic, and minced fresno chili. Cook the meat, breaking it up and stirring frequently until it’s browned and cooked through, approximately 3 to 5 minutes. Stir in fish sauce and season with kosher salt and freshly ground black pepper to taste.
  6. Assemble and Serve: Divide the cooked noodles among serving bowls. Ladle the hot coconut curry broth over the noodles. Top each bowl with the cooked ground meat, halved soft boiled eggs, fresh cilantro leaves, thinly sliced green onions, and a sprinkle of toasted sesame seeds. Serve immediately for best flavor.

Notes

  • To make soft boiled eggs: boil eggs for 6 to 7 minutes, then cool immediately in ice water before peeling.
  • You can substitute ground chicken or turkey if preferred instead of pork.
  • Adjust the red curry paste amount to control heat level according to taste.
  • To make this vegetarian, omit the meat and use vegetable stock and mushroom-based fish sauce alternatives.
  • For added texture, try adding vegetables like bok choy or mushrooms into the broth while simmering.

Keywords: Thai coconut curry ramen, instant ramen soup, coconut curry soup, ground meat ramen, spicy ramen, Asian noodle soup

Find it online: https://lieblingsmahlzeit.com/thai-coconut-curry-ramen-recipe/