Thai Coconut Curry Ramen
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The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!
Goodbye summer! It is finally cool enough so I can sit in my chair with all my chunky sweaters and slurp up all the steaming ramen noodles and this out-of-this-world red curry coconut broth.
The broth is simply perfection alongside the crumbled pork topping and soft boiled eggs, easily made right in your IP as you simmer your heavenly ramen broth.
And this ramen comes together fast, making it the perfect weeknight meal for the entire family.
Thai Coconut Curry Ramen
Ingredients
- 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
- 1 ½ 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
For the pork
- 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
For serving
- 4 soft boiled eggs, peeled and halved
- ½ cup fresh cilantro leaves
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 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.
Did you make this recipe?
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This recipe is delicious! However, it is not quick and easy. It required 3 different pots/pans to cook and was a lot of clean-up. I won’t make this again unless it’s a night I have more time to spare.
This is excellent. My husband who is a “hot” and “spice” fiend even loved it. Don’t skip the soft boiled eggs… those in broth are wonderful.
I made this for dinner for my guy, who claims that he hates coconut and scoffed at the coconut milk when he read the recipe. I made my own red curry paste from scratch and added enough of it to diminish the taste of the coconut milk, and it turned out amazing!!! We both loved it, and we ate the entire pot in one sitting!! We will definitely be making this again!!
I would like to make this without the meat.. and just do veggies but I noticed the fish sauce and other ingredients are incorporated into meat portion.. if I choose not to have meat included do I still add all the other ingredients.. ?
You can use whatever veg you like to sub for the meat. I use zucchini half coins, sauteed bok choy, sauteed carrots – added when broth is done & cooled to prevent them getting overcooked – basically anything you have on hand, are trying to “use up,” or would enjoy. I sub organic vegetable broth for the chicken broth. Soy sauce (organic) is a fine sub for fush sauce. I leave the eggs out and always use regular pasta for the “ramen” noodles (Ramen noodles in those packages have about 1,700 mg of sodium in the noodles alone. I like them & think they are delicious, but I made this vegan version of this recipe to *stop* the desire to reach for the easy packaged ramen, and have a large batch of satisfying ramen on hand that is healthy. I cook the pasta separately & add it when the broth has cooled, with the other veg.) My first (last) batch had a quality curry but made it more like “fire soup,” though that didn’t stop me from eating it twice a day and the gallon on it was gone in a week. I am going to make a batch now!
Filled out comment a moment ago, but forgot to leave a 5 star … this was incredible. We’ll be having it again!!
This was absolutely AMAZING!! My crew love Ramen, but this one is definitely a fan favourite. We will be having this again!! Thanks for the great recipe. Easy prep and easy clean up too.
We used ground turkey for a healthier option and it was delicious!!
My wife had seconds. She never has seconds. I used rice noodles because that’s what I had. I also added in a lot of diced & sauteed bell pepper, celery, carrot, onion and mushroom. Because, why not? The sauce was wonderful and the eggs a delightful suprise (OK DO) Another ‘keeper’ recipe.
Hey! My boyfriend and I just tried the recipe and I was wondering when you put the veggies in? Did you put them in with the broth or cook them seperate? Than!
I made this tonight and thought the same thing – a bunch of veggies and this would be a complete meal for my family. It has great flavor, is simple to make, easily obtainable ingredients. I agree with other reviewers that it does take up a lot of pots, but it is worth it. Next time I will try adding sautéed veggies.
Amazing
I am allergic to fish and shellfish. Is there anything you would substitute for the fish sauce for flavoring or would you just omit? Thanks!!
Hi, you can substitute with soy sauce, tamari, or coconut aminos. Another great choice, if you can find it, is mushroom powder. All of these are great choices to add the umami flavor fish sauce provides.
SO GOOD! My pork didn’t brown up as well as pictured. I think it was the cut l used. Got a “will eat again” rating. Thanks for sharing!
Oh, I did not use fish sauce, but just ordered it. I also used olive oil instead of canola. Also, I did everything in one pot. I used a red onion instead of shallots. So, onion, garlic, fresh ginger, tomato paste, thai red curry paste, after that cooked a bit threw in the Knorr chicken bouillon powder and 4 cups of water, coconut milk. Let it boil, threw in the shrimp and lastly ramen. All in one pot.
Ok, I want to say that I never leave reviews. But OMG, this was so amazingly delicious, I am shocked. I don’t eat pork, so I used a bag of frozen shrimp, defrosted. Next time I will make it with grilled chicken, or hubby suggested pulled chicken. It was as delicious, if not better than the ramen I had with this exact type of flavored sauce at a restaurant last week. I used the Thai brand red curry paste. I would like to make it a bit spicy next time, so I ordered some spicy Asian chili sauce.
I made it exact to recipe and was a little disappointed that there was almost no bite at all. The flavor was fantastic just was expecting that spicy Thai kick. Maybe my Fresno chili was a mild one?
So delicious – this makes my regular rotation now. If you like this, do try her Thai Red Curry Noodle Soup with chicken too – it might be even better than the ramen.
I omit the shallots and onions (hub doesn’t like), use ketchup in place of tomato paste so I don’t waste tomato paste and use pork belly (from Trader Joe’s) diced and sauteed until crispy. I’ve used Anaheim, Poblano, Fresno and jalapeno peppers and all are good but with different heat levels.
I use Mae Ploy red curry and Red Boat fish sauce (from Amazon), both are far superior to the brands my grocery store carries.
Very tasty! I don’t eat pork so I added ground dark turkey and it was great! I used the brown rice ramen noodles from Costco.
I’ve made this a few times it honestly comes out restaurant quality. I always add more red curry paste just because I love the taste of it.
This recipe is Damn Delicious and I highly recommend!
This is one of our top favorite recipes of all time. So good & so easy! We usually sub in rice noodles for ramen noodles and use smoked chicken thighs instead of pork. This broth is truly to die for. So yummy!!!
Another recipe that lives up to the name of your website! SO GOOD! My whole family enjoyed this recipe, kids included. Thank you!
Delicious! Recreated a nearby restaurants Curry Ramen that they now charge $20 for. Made it at home for half the price and twice the flavor.
I added another tablespoon of curry paste and a few habanero peppers when sautéing the shallots for an extra kick , instead of ground pork just did a few slices of sautéed pork belly
This was great. Didn’t love dirtying so many pans but it was worth it. I used ground turkey because they didn’t have ground pork. I’ll try pork next time because there will definitely be a next time.
This is such a quick and tasty recipe. Family loved it too.
I LOVE ramen and so glad I found this because I will be using this recipe a lot! The flavor is amazing not too salty. 10/10 recommended!
Would this still be divine if I used Shrimp not Pork? My other doesn’t like pork, I don’t eat Chicken.
Thank you
I rarely make recipes more than once, but this one has made the list! Works great with vegetarian soy crumbles in place of the pork, tofu shirataki noodles to reduce the carb count, added veggies, green curry instead of red…we’ve enjoyed all those variations and more. Thanks!
so you made an entirely different recipe?
My teenaged daughter and I really enjoyed this recipe! I did make a few substitutions to accommodate varying spice levels and to lighten it a bit – ground lean chicken for pork, shirataki spaghetti noodles for ramen, and used lite coconut milk. Also, because I went with the lean chicken I reduced the fish sauce by half, concerned that as mild flavored as ground chicken is, that it would take on too much of the sauce flavor. I also did not include the chilis during cooking (I have some mild tastes in my house) but garnished with red pepper flakes when serving. I will definitely make it again. If my leaned substitutions and reduced spice are this good, I imagine making it as written is delicious.
My hubby isn’t a fan of coconut but this looked so good I decided to go for it with leftover pizza as his backup. We both loved it, it was delicious.
I couldn’t find a fresno pepper and jalapenos’ heat varies wildly so I used 1/2 a small poblano. It was perfect for me, I like spicy but not super spicy. I used rotisserie chicken in place of the pork and just sauteed the garlic and pepper well before putting the chicken in just long enough to heat it up. I cooked the ramen in the big pan then rinsed and set it aside while using that same pan for the broth.
I used Mae Ploy Red Curry Paste and Red Boat Fish Sauce (6.69 and 13.95 on Ama***).
Oh – and organic ketchup in place of the tomato paste. Silly to open a can of paste for 2T.
I buy tomato paste in a tube! It stays for a long time in the fridge. Much better than wasting that in a can.
I loved this! It is very similar to other Thai curry soups I’ve made. The major differences for me were the use of tomato paste and fish sauce. They brought this dish over the top and full of savory goodness. This recipe took me 30 minutes to make this, but I did it in my own flow. I browned the pork first, and while it browned I prepped my veggies and other ingredients. Once the pork was done, I put it in a covered bowl, wiped my pan and followed the other instructions for the broth, etc. I cooked my ramen in the broth like some others did. I also added the whites of my green onions during the shallot step. Otherwise all ingriedent ratios were followed. All in all, I used one deeper pan, a bowl, and knife + cutting board. So truly a quick and easy recipe. I do have a microplane, but skipped it and made the ginger into paste on my cuting board. I was aiming for minimal dishes.
Amazing flavor! My husband and I both said MMMMM the entire meal! Even our 6 year old ate it! You won’t regret making this!
One of the absolute best! My family adores this recipe and we make once a week. Perfect for lunch or dinner – wouldn’t change a thing.
How do you store leftover ramen? Does it reheat well? Can you freeze it?
After I made this recipe once, my family would request it weekly. It’s now a staple. It’s crave-worthy and SO damn delicious. I also use the starting ingredients whenever I make other curry dishes.
Fantastic recipe – delicious
I wanted to try something new for my husband and I. This was great. It has great flavor, didn’t take too long to cook and was tasty. My husband asked me to make it again.
this is so amazing. everyone loves it
I loved this recipe! So quick and easy to follow and absolutely delicious.
This is amazing! So delicious! I used 1 Tbsp soy sauce and 1 Tbsp Oyster sauce because I didn’t have fish sauce. 1 Jalapeno instead of a Fresno chili. Hubby likes it and I’ll be making it again.
This recipe is divine! I added a bit of honey and fish sauce to the broth. YUM!
This recipe is awesome! I love it so much I just made a triple batch (minus the coconut milk) and froze it in 2 person portions so that I can just reheat the broth and pork, add some coconut milk, and cook some Ramen for a quick lunch!
5 stars for taste. Made mine with veg stock and shrimp instead of pork. Got a pescatarian in the family. 4 stars with regards to ease. Lots of prep and ingredients by my book but definitely worth it! Delicious!
Tasty recipe thank you. I couldn’t find fish sauce or a Fresno chili so I used Worcestershire sauce and jalapeños. The broth is very good. Thank you for the recipe.
This recipe is awesome. The first time I followed directions exactly, since then I’ve tried a few modifications like a seeded jalapeno for a Fresno chili, and a little bit of white onion because I didn’t have a shallot and made it with impossible meat for the pork and a little less broth to keep a strong curry flavor, both the published and my slight modifications versions worked out so great. It takes a bit longer than 3o minutes to pull everything together. Next time I’ll try to cook the noodles right in the broth to save a pot. Amazing recipe.
I am giving this five stars, even though I realized at the last minute I didn’t have any more ground pork. Instead I used cubed tofu that I just dropped into the broth at the last minute, and the whole family enjoyed it. I plan to try it with pork at some point, but truly the tofu was super good and let the flavor of the broth come through strongly. I used a rice ramen noodle because my son has Celiac and has to eat gluten free, but other than that and the pork I kept everything the same. Such a delicious and quick recipe, and I’ll definitely be making it again!
Excellent recipe! We absolutely loved it. I followed the recipe almost exactly, but added some chopped bok choy and red pepper for some added vegetables (the red peppers right at the end, so they were crispy tender). Next time I think I will add some mushrooms. I also did what others said and cooked the noodles right in the broth. Very very good.
I slurped every drop of this phenomenally delicious soup! So easy to make, so full of flavor, and I was finally able to get perfect soft-boiled eggs. I may add a bit more spiciness next time. I used the jalapeno because I didn’t find the Fresno pepper, and it came out mild.
Loved this – so easy to make and so much flavor!!
The store I went to was out of ground pork so I used ground lamb instead and it was great. Looking forward to trying with pork but think I’ll make it again with lamb too!
This really was Damn Delicious! =)I will be making this again and again. My only substitution is rice ramen noodles due to gluten intolerance.
This was so good! So good! I have never used red curry paste or coconut milk and now I am all about recipes with these ingredients in it. My families only request was more noodles – and to make it even easier I just cooked the ramen noodles in the pot while simmering everything else. Worked perfectly! Thank you!
I hardly leave reviews but had to as this was delicious .my husband said this was his favourite. Didn’t change a thing.used Maggi instant noodles and mae ploy red curry paste. Thank you for this great recipe
Superb!!! (But no way can prep and cook time be done in 30 minutes unless you have 1 or 2 assistants)
Amazing!! The broth is to die for. I’m going to make it again but with more ramen this time – the broth goes a long way! I couldn’t find the chili so I scrapped that, and added bok choy for a bit more green. Loved it, definitely a new favorite!
This is a super dooper keeper! Have made it with allll kinds of protein!! Seafood. Chicken. And your way. All fabulous!! Mmmmm.
This was excellent! It was my first time making a curry soup and it came out well and was simple to make. Lots of ingredients but otherwise simple and tasty. I got a pork tenderloin and ground it thick and it had a lot of nice texture. I plan to make a large batch of the broth and then mix and match ingredients – nice thing to have on hand for the WFH life.
Made this ramen last week and HOLY WOW. I upped the spice level on everything and was a *little* wary of the coconut milk part of this for no really good reason, but it. was. delicious. It was my first time using ground pork specifically for the purpose of ramen, and I was impressed! Thank you for the awesome recipe!
Really good. Extra squirt of siracha at the end took it over the top. Will make again, maybe use chicken or just go meatless.
Excellent meal. Tons of flavor and just the right amount of heat. I will make this often.
Loved your dish. Spicy, filling and a delicious meal. Our family enjoyed it.
Easy and best recipe ever
Oh my goodness, this was so delicious. Seriously, restaurant quality. I get my Thai curry paste from Blue Elephant, which you can find on Amazon. Whole family loved this dish.
Can’t wait to try this. What is the macros for this meal?
This is fabulous! Now in permanent rotation. So many options for mixing it up. I added butternut squash and sweet red peppers to the leftover broth next day. Yum!
Excellent!!! I made it exactly as you listed, and my husband and I both loved it. So rich and flavorful. There are so many of your recipes that I love, and this one will be added into the mix! Thank you 🙂
I love this soup and so do my 10 and 12 year old sons! This is in my rotation and it perfect for those chilly nights! I often double it because everyone goes in for seconds. I’ve also made it in the summer with a squeeze of lime and handful of mung bean sprouts for crunch.
This dish was Outstanding! A new family favorite !
Huge hit with the family. Was my first time making something like this. Totally worth it.
This recipe was absolutely delicious! The only thing Iwould change is giving it more heat but other than that, the prok was super flavorful. The broth was really comforting too. Perfect meal for a weeknight and a cold rainy day!
The Thai coconut ramen was incredible!
This is my favorite place to find new meals and this one in particular proves why! I’ve always struggled with good, homemade ramen but this recipe was perfect. Absolutely perfect.
I made this last week for my family. I was nervous about the amount of fish sauce, but let me tell you… It was soooo good! The whole family loved this recipe. Definitely will be making it again.
Tasty! Easy to make. I added peppers, cauliflower, red onion and sliced chicken breast. You could add any veg you like, it’s a great blend!
So good, will definitely make this again!
Great recipe and so easy to memorize! Tastes great and is my go to quick dish.
Huge hit for my whole family. Couldn’t find Fresno Chili’s; so used jalapeños. Just the right hint of spice.
Delicious! This sure hit the spot on a rainy, fall night in Oregon. My husband is trying to eat vegan, so I subbed veg stock for chicken, skipped the eggs and pork. Instead, I sautéed crispy tofu squares in sesame oil, sautéed bokchoy, added some crushed peanuts, but otherwise followed it exactly.
It was delicious! The whole family enjoyed it, and it came together quickly. Thank you!
This was incredible! I used buckwheat soba noodles instead of ramen. Also added a couple table spoons of fish sauce and fresh squeezed lime juice to the broth at the end. By far my favorite one of your recipes. Thank you for this one, it was bomb!
I just said out loud to myself, this is so bleeping good. I couldn’t find pork so I marinated shrimp in the pork ingredients and just cooked the noodles in the broth at the end. I also added Serrano with the onions because I love spicy food. AMAZING!
Recipe says for 4 but my husband and I ate all of it because it was so delicious! I added chopped broccolini for a one pot meal and it was great. I was thinking about adding eggplant next time. And next time is less than a week after 1st time!
This was really good, i love curry. I did use turkey meat, and a jalapeno instead of fresno, but it didn’t seem hot at all. To make things simpler, I just cooked the noodles in the boiling broth. I would also like to try using shrimp as the meat and just put that in the broth as well.
Made this last night and we loved it! My husband was licking the bowl, then the ladle when we put away leftovers. Thanks for sharing this recipe– the creaminess of the coconut milk broth reminded me of the silkiness of a from-scratch broth at my favorite ramen restaurant in San Luis Obispo. But so much easier in quicker to make!
Soooo delicious!! Thought the amount of noodles wouldn’t be enough but it was perfect.
Made this tonight-delicious!! I made with ground chicken instead of the pork-will definitely be on repeat
Hi! This recipe looks fantastic! I just had a quick question. My husband has a fish allergy, so I always shy away from recipes that use it. What could I use in place of the fish sauce in this recipe?
Carlene Scott- try Maggi seasoning
Woo hoo! The best and most delicious recipe — amazing! Thank you!