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.


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


Four soft-boiled eggs peeled.

1/2 cup fresh cilantro leaves

Green onions thinly sliced

Sesame seeds toasted one tablespoon


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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