Goodbye, summer! Finally, it is cool enough to sit on my couch with my thick sweater and enjoy all of the steaming Ramen noodles as well as this amazing red curry coconut soup.
This heavenly broth can be made in your IP while you simmer the ramen.
This ramen is easy to make and will satisfy the whole family.
Ingredients
Instant ramen noodles in 2 (3.5 ounces) packages, with flavor packets.
Canola oil, 1 1/2 tsp.
2Twomedium shallots diced
Red curry paste, three tablespoons
Two tablespoons of tomato paste
Two cloves garlic, minced
Freshly grated Ginger, 1 Tablespoon
Can of coconut milk (13.5 ounces)
4 cups chicken stock
For the Pork
Two teaspoons of toasted sesame seed oil
Pork 1 pound ground
Two cloves garlic, minced
One minced Fresno pepper, seeded
Fish sauce, 2twotablespoons
To taste, add Kosher Salt and freshly ground Black Pepper
FOR SERVING
Four soft-boiled eggs peeled.
1/2 cup fresh cilantro leaves
Green onions thinly sliced
Sesame seeds toasted one tablespoon
Instructions
In a large pot with boiling water, cook the noodles for about 2-3 minutes or until they are just barely tender. Drain and rinse under cold water; set aside.
Over medium heat, heat canola oil in a large stockpot Dutch Oven. Add shallot and cook, stirring often, for about 3 minutes.
Stir in curry paste and tomato paste. Garlic and Ginger, until fragrant.
Stir in the coconut milk and chicken broth. Bring to a rolling boil, reduce heat, cover, and simmer for 8-10 minutes until flavors are blended.
Heat sesame oils in a large skillet on medium-high heat. Add the garlic, Fresno chili, and pork. Cook for 3-5 minutes until the pork is browned. Crumble the pork while cooking. Add fish sauce and season to taste with salt or pepper.
Divide noodles into bowls. Add pork, soft-boiled eggs, cilantro, and green onions.
