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Easy Curry Ramen

A bowl of curry ramen with noodles, and vegetables submerged in a golden curry broth topped with soft boiled eggs
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 1 pound ground pork
  • 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
  • 1 14-(ounce) can coconut milk
  • 8 cups chicken stock
  • 2 tablespoons soy sauce
  • 4 ounces shiitake mushrooms, sliced
  • 2 baby bok choy, sliced
  • 4 green onions, white and green parts, chopped
  • ¾ teaspoon sea salt
  • 3 (3-ounce) packs ramen noodles, (flavor packet discarded)
  • 4 soft boiled eggs, halved
  • Chili flakes, for serving (optional)
  • Sesame seeds, for serving (optional)

Method

  1. Heat a large pot over medium-high heat. Once the pot is hot, add the pork and cook, undisturbed, 4-5 minutes, or until the bottom is crispy. Continue to cook, breaking up the meat up with a wooden spoon, until browned and cooked through, 6 to 8 minutes more. Transfer the pork to a plate. Drain off any excess fat. Add the sesame oil to the same  pot. Once the oil is glistening, add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
  2. Add the red curry paste and yellow curry powder and cook, stirring, until fragrant, 1 minute. Add the coconut milk, chicken stock, soy sauce, mushrooms, bok choy, green onions, and salt and bring to a boil over high heat. Reduce the heat to medium-high and cook, stirring occasionally until the bok choy is tender, 3 to 4 minutes. Add the ramen noodles and pork and cook, stirring occasionally, until the noodles are tender, about 3 minutes.
  3. To serve, divide the ramen among 4 bowls. Top with the egg halves and sprinkle with the chili flakes and sesame seeds, if using.