Ingredients
Meat and Aromatics
- 1 pound ground pork
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons minced peeled fresh ginger
Spices and Broth
- 2 teaspoons red curry paste
- 2 teaspoons yellow curry powder
- 1 (14-ounce) can coconut milk
- 8 cups chicken stock
- 2 tablespoons soy sauce
- ¾ teaspoon sea salt
Vegetables
- 4 ounces shiitake mushrooms, sliced
- 2 baby bok choy, sliced
- 4 green onions, white and green parts, chopped
Noodles and Garnishes
- 3 (3-ounce) packs ramen noodles, flavor packet discarded
- 4 soft boiled eggs, halved
- Chili flakes, for serving (optional)
- Sesame seeds, for serving (optional)
Instructions
- Cook the Pork: Heat a large pot over medium-high heat. Add the ground pork and cook undisturbed for 4-5 minutes until the bottom is crispy. Break up the meat with a wooden spoon and continue cooking until browned and cooked through, about 6 to 8 more minutes. Transfer the pork to a plate and drain excess fat from the pot.
- Sauté Aromatics: Add toasted sesame oil to the same pot and heat until glistening. Add minced garlic and ginger; cook, stirring, until fragrant, about 1 minute.
- Add Spices: Stir in red curry paste and yellow curry powder. Cook while stirring until aromatic, about 1 minute.
- Build the Broth: Pour in coconut milk, chicken stock, and soy sauce. Add sliced shiitake mushrooms, baby bok choy, chopped green onions, and sea salt. Bring the mixture to a boil over high heat.
- Simmer Vegetables: Reduce heat to medium-high and cook, stirring occasionally, until bok choy is tender, about 3 to 4 minutes.
- Cook Noodles and Return Pork: Add ramen noodles and the cooked pork back into the pot. Cook, stirring occasionally, until noodles are tender, about 3 minutes.
- Serve: Divide the ramen into four bowls. Top each with soft boiled egg halves and sprinkle with chili flakes and sesame seeds if desired.
Notes
- Discard the ramen flavor packets as the curry broth provides all the needed flavor.
- Soft boil the eggs ahead of time: boil for 6-7 minutes and cool them in ice water before halving.
- Adjust the spiciness by increasing or decreasing the red curry paste and chili flakes.
- Use fresh ginger and garlic for best aroma and flavor.
- Feel free to substitute ground pork with ground chicken or turkey for a leaner option.
- Vegetarian variation: replace ground pork with firm tofu and use vegetable broth instead of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
