THAI Coconut Curry RAMEN

THAI Coconut Curry RAMEN

Coconut red coconut sauce that tastes so good! Made in just 30 minutes of cilantro, soft boiled eggs and ramen noodles!

THAI Coconut Curry RAMEN
Goodbye summer! It is finally cool enough for me to sit in my chair with all my tight jerseys and mix all the hot ramen noodles with this red curry coconut broth out of this world.

The broth is simply perfect next to the pork chops and soft boiled eggs, easily made into your IP as you boil your crispy ramen sauce.

And this ramen comes together quickly, making it the perfect dinner for the whole family.

THAI Coconut Curry RAMEN
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preparation time:
15 MINUTES

cooking time:
15 MINUTES

full time:
30 MINUTES

Coconut red coconut sauce that tastes so good! Made in just 30 minutes of cilantro, soft boiled eggs and ramen noodles!

INGREDIENTS:
2 (3.5-ounce) packages of quick ramen noodles, discarded flavor packs
1 1/2 teaspoons of canola oil
2 medium shallots, chopped
3 tablespoons red curry paste
2 tablespoons tomato paste
2 cloves garlic, chopped
1 teaspoon freshly ground ginger
1 (13.5-ounce) can be coconut milk
4 cups chicken stock
PIG
2 teaspoons fried sesame oil
1 kg of pork
2 cloves garlic, chopped
1 fresno chili, seeds and minced
2 tablespoons fish sauce
Salt kosher and fresh black pepper to taste.
FOR SERVICE
4 soft boiled eggs, peeled and separated
1/2 cup fresh cilantro leaves
2 green onions, finely chopped
1 teaspoon fried sesame seeds


DIRECTIONS:
In a large pot of boiling water, cook the noodles until soft, about 2-3 minutes.Rinse below bloodless water and drain; set aside.
Heat canola oil in a large stocking pot or in a Dutch oven over medium heat. Add the shallot, and cook, stirring frequently, until soft, about three minutes. Add the curry paste, paste the tomatoes, garlic and ginger until fragrant, about 2 minutes.
Add coconut milk and chicken stock. Boil; reduce heat, cover and boil until flavors are combined, about 8-10 minutes.
Heat sesame oil in a huge saucepan over medium heat. Add pork, garlic and fresno chili. Cook until the pork is red, about 3-5 minutes, making sure you break down the pork as it cooks. Add the fish sauce; season with salt and pepper, to taste.
Divide the noodles and broth into bowls. Top with pork, tender boiled eggs, cilantro, inexperienced onions and sesame seeds.

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