Thai Coconut Curry Ramen

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

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

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

1 pound ground pork

2 cloves garlic (minced)

1 fresno chili (seeded and minced)

2 tablespoons fish sauce

Kosher salt and freshly ground black pepper (to taste)

4 soft boiled eggs (peeled and halved)

1/2 cup fresh cilantro leaves

2 green onions (thinly sliced)

1 tablespoon toasted sesame seeds

Directions

In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.

Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes.

Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.

Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.

Heat sesame oil in a large cast iron skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.

Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.