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Thai Coconut Curry Ramen

30-Minute Thai Coconut Curry Ramen for Cozy Nights

This Thai Coconut Curry Ramen is a quick, customizable dish filled with rich flavors, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese, Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 can Coconut Milk Use full fat for richness
  • 2 tablespoons Red Curry Paste Substitute with green curry paste for a milder kick
  • 2 cups Chicken Stock Use vegetable stock for vegetarian version
  • 2 cloves Garlic (minced) Fresh garlic enhances flavor
  • 1 tablespoon Fresh Ginger (grated) Can swap with 1 tsp ground ginger
  • 1 tablespoon Tomato Paste Fresh tomatoes can be used
For the Noodles and Protein
  • 4 packs Instant Ramen Noodles Discard the flavor packets
  • 1 pound Ground Pork Substitute with tofu or tempeh for vegetarian option
For the Aromatics and Toppings
  • 1 tablespoon Canola Oil Used for sautéing
  • 2 medium Shallots Yellow onions work in a pinch
  • 1 small Fresno Chili Can substitute with jalapeño or omit
  • 1 tablespoons Fish Sauce Use soy sauce for vegetarian alternative
  • 1 tablespoon Toasted Sesame Oil Olive oil can be used if out
  • 4 halves Soft-Boiled Eggs Can be omitted for vegetarian dish
  • 1 cup Fresh Cilantro Leaves Consider parsley for a different twist
  • 4 stalks Green Onions (sliced) Adds crunch and flavor
  • 2 tablespoons Toasted Sesame Seeds For garnish

Equipment

  • large stockpot
  • separate pan
  • pot

Method
 

Step-by-Step Instructions
  1. Bring a pot of water to a boil and cook instant ramen noodles for 2–3 minutes. Drain and rinse under cold water. Set aside.
  2. In a large stockpot, heat canola oil over medium heat. Add chopped shallots and sauté for about 3 minutes.
  3. Stir in red curry paste, tomato paste, minced garlic, and grated ginger. Cook for 2 minutes. Pour in coconut milk and chicken stock, bring to gentle boil and simmer for 8–10 minutes.
  4. In a separate pan, heat toasted sesame oil and cook ground pork with garlic and Fresno chili slices for 3–5 minutes. Stir in fish sauce and season.
  5. Distribute cooked ramen noodles into bowls, pour broth over noodles, and top with ground pork, soft-boiled eggs, cilantro, green onions, and sesame seeds. Enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

Use full-fat coconut milk for best results. Customize spices according to your taste preference.

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