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Coconut Curry Ramen Recipe

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★★★★★

4.2 from 20 reviews

Hai Coconut Curry Ramen is a flavorful and comforting twist on traditional ramen, featuring tender noodles in a rich coconut curry broth, topped with savory ground pork, soft boiled eggs, fresh herbs, and toasted sesame seeds. This recipe combines the creaminess of coconut milk with the boldness of red curry paste, making it an inviting bowl perfect for a quick and satisfying meal.

Ingredients

Scale

Noodles

  • 2 (3.5-ounce) packages instant ramen noodles (flavor packets discarded)

Broth

  • 1 1/2 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

Ground Pork Topping

  • 1 pound ground pork
  • 2 cloves garlic, minced
  • 1 fresno chili, seeded and minced
  • 2 tablespoons fish sauce
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Garnishes

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

Instructions

  1. Cook Noodles: Bring a large pot of water to a boil and cook the instant ramen noodles until just tender, about 2-3 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  2. Prepare Broth Base: Heat canola oil in a large stockpot or Dutch oven over medium heat. Add diced shallots and cook while stirring frequently until tender, about 3 minutes.
  3. Add Aromatics: Stir in the red curry paste, tomato paste, minced garlic, and freshly grated ginger. Cook until fragrant, approximately 2 minutes.
  4. Simmer Broth: Pour in the coconut milk and chicken stock, then bring to a boil. Reduce heat to low, cover, and let simmer for 8-10 minutes to let the flavors meld.
  5. Cook Pork Topping: In a separate large cast iron skillet, heat toasted sesame oil over medium-high heat. Add ground pork, minced garlic, and minced fresno chili. Cook, crumbling the pork, until browned fully, about 3-5 minutes. Stir in fish sauce and season with kosher salt and freshly ground black pepper to taste.
  6. Assemble Bowls: Divide the cooked noodles between serving bowls, ladle the hot coconut curry broth over them, and top with the browned pork mixture. Garnish with halved soft boiled eggs, fresh cilantro leaves, sliced green onions, and toasted sesame seeds.

Notes

  • Discard the flavor packets from the ramen noodles to avoid overpowering the broth with artificial flavors.
  • Soft boiled eggs can be prepared in advance by boiling for exactly 6-7 minutes and cooling immediately in ice water.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • Fresh herbs like cilantro and green onions add brightness to the rich curry broth—don’t skip them.
  • For a vegetarian version, substitute ground pork with crumbled tofu or mushrooms and use vegetable stock instead of chicken stock.

Keywords: coconut curry ramen, instant ramen recipe, ground pork ramen, spicy coconut soup, easy ramen bowl

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