Thai Coconut Curry Ramen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is a protein-rich alternative, while chicken is a more affordable protein.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: generic curry paste

Homemade can be healthier, while generic options are often cheaper.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber, while instant noodles are budget-friendly.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens