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.


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


Four soft-boiled eggs peeled.

1/2 cup fresh cilantro leaves

Green onions thinly sliced

Sesame seeds toasted one tablespoon


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.

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