Description
This Easy Curry Ramen Recipe combines rich and aromatic red and yellow curry spices with tender ground pork and fresh vegetables in a flavorful coconut milk broth. Perfectly cooked ramen noodles and soft boiled eggs complete this hearty and comforting meal that’s ready in just 30 minutes.
Ingredients
Scale
Protein and Eggs
- 1 pound ground pork
- 4 soft boiled eggs, halved
Broth and Flavorings
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons red curry paste
- 2 teaspoons yellow curry powder
- ¾ teaspoon sea salt
- 1 14-ounce can coconut milk
- 8 cups chicken stock
- 2 tablespoons soy sauce
Vegetables
- 4 ounces shiitake mushrooms, sliced
- 2 baby bok choy, sliced
- 4 green onions, white and green parts, chopped
Noodles and Garnishes
- 3 (3-ounce) packs ramen noodles (flavor packet discarded)
- Chili flakes, for serving (optional)
- Sesame seeds, for serving (optional)
Instructions
- Cook the pork: Heat a large pot over medium-high heat. Add the ground pork and cook undisturbed for 4-5 minutes until the bottom is crispy. Break up the meat with a wooden spoon and continue cooking until browned and cooked through, about 6 to 8 more minutes. Transfer the cooked pork to a plate and drain excess fat from the pot.
- Sauté aromatics: Add the toasted sesame oil to the same pot. When the oil is hot and glistening, add minced garlic and ginger. Cook while stirring until fragrant, about 1 minute.
- Add spices: Stir in the red curry paste and yellow curry powder. Cook for 1 minute, stirring constantly until aromatic and blended.
- Make the curry broth: Pour in the coconut milk, chicken stock, and soy sauce. Add the sliced shiitake mushrooms, baby bok choy, chopped green onions, and sea salt. Bring the mixture to a boil over high heat.
- Simmer vegetables: Reduce heat to medium-high and simmer, stirring occasionally, until the bok choy is tender, about 3 to 4 minutes.
- Cook noodles and combine: Add the ramen noodles and cooked pork back into the pot. Stir occasionally and cook until noodles are tender, about 3 minutes.
- Serve: Divide the curry ramen among 4 bowls. Top each bowl with halved soft boiled eggs and sprinkle with chili flakes and sesame seeds if desired.
Notes
- To make soft boiled eggs, boil for 6-7 minutes, then peel and halve.
- Discard ramen flavor packets as they are not used in this recipe.
- You can adjust the spiciness by adding or omitting chili flakes according to taste.
- Use fresh ginger and garlic for the best flavor.
- The recipe can be doubled to serve more people.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
