Coconut Curry Noodles

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By: @DamnDeliciousblog

Thai Coconut Curry Ramen - The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

INGREDIENTS:

• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 1 1/2 tablespoons canola oil
• 2 medium shallots, diced
• 3 tablespoons red curry paste
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger 
• 1 (13.5-ounce) can coconut milk
• 4 cups chicken stock FOR THE PORK
• 2 teaspoons toasted sesame oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 fresno chili, seeded and minced
• 2 tablespoons fish sauce Kosher salt and freshly ground black pepper, to taste FOR SERVING
• 4 soft boiled eggs, peeled and halved
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds 

DIRECTIONS:

1. In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes. 
3. Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes. 
4. Heat sesame oil in a large cast iron skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste. 
5. Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.