THAI COCONUT CURRY RAMEN
Goodbye, summer! Finally, it is cool enough to sit on my couch with my thick sweaters and enjoy the piping hot ramen and this fantastic red curry coconut soup.
You can easily make the ramen broth in your IP while you simmer it.
This ramen is easy to make and will satisfy the whole family.
Ingredients
Instant ramen noodles in 2 (3.5 ounces) packages, with flavor packets.
Canola oil, 1 1/2 tablespoons
Two medium shallots diced
Red curry paste, three tablespoons
Two tablespoons of tomato paste
Two cloves garlic, minced
Freshly grated Ginger, 1 Tablespoon
Can of coconut milk (13.5 ounces)
4 cups chicken stock
For the Por
Two teaspoons of toasted sesame seed oil
Pork 1 pound, ground
Two cloves garlic, minced
One minced Fresno pepper, sliced and seeded
Fish sauce, two tablespoons
To taste, add Kosher Salt and freshly ground Black Pepper
FOR SERVING
Four soft-boiled eggs peeled.
1/2 cup fresh cilantro leaves
Green onions thinly sliced
Sesame seeds toasted one tablespoon
Instructions
In a large pot with boiling water, cook the noodles for about 2-3 minutes or until they are barely tender. Drain and rinse under cold water; set aside.
Over medium heat, heat canola oil in a large stockpot Dutch Oven. Add shallot and cook, stirring often, for about 3 minutes. Stir in curry paste and tomato paste with garlic, Ginger, and until fragrant. About 2 minutes.
Stir in the coconut milk and chicken broth. Bring to a rolling boil, reduce heat, cover, and simmer for 8-10 minutes until flavors are blended.
Heat sesame oils in a large skillet on medium-high heat. Add the garlic, Fresno chili, and pork. Cook for 3-5 minutes until the pork is browned. Crumble the pork while cooking. Add fish sauce and season to taste with salt or pepper.
Divide noodles into bowls. Add pork, soft-boiled eggs, cilantro, and green onions.
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