Description
A flavorful and comforting Easy Curry Ramen recipe featuring ground pork, a rich coconut curry broth, fresh vegetables, and soft boiled eggs. This dish combines the warmth of red and yellow curry spices with tender ramen noodles for a deliciously quick and satisfying meal.
Ingredients
Units
Scale
Protein
- 1 pound ground pork
- 4 soft boiled eggs, halved
Oils and Aromatics
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons minced peeled fresh ginger
Spices and Pastes
- 2 teaspoons red curry paste
- 2 teaspoons yellow curry powder
- 3/4 teaspoon sea salt
Liquids
- 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. Once hot, 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 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 fragrant.
- 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 to 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
- Discard the ramen flavor packets as they can alter the intended curry flavor.
- Soft boil eggs by boiling water, gently adding eggs for 6-7 minutes, then shocking in ice water.
- Adjust chili flakes to personal spice preference or omit for milder soup.
- For a vegetarian version, substitute ground pork with firm tofu and use vegetable stock.
- Ensure not to overcook noodles to maintain texture.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 920mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg
