Description
This Easy Curry Ramen recipe combines the rich flavors of ground pork, red and yellow curry, and creamy coconut milk in a comforting bowl of ramen noodles. Enhanced with fresh shiitake mushrooms, baby bok choy, and green onions, this dish is perfect for a quick, satisfying meal that bursts with vibrant taste.
Ingredients
Scale
Protein 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 and Noodles
- 4 ounces shiitake mushrooms, sliced
- 2 baby bok choy, sliced
- 4 green onions, white and green parts, chopped
- 3 (3-ounce) packs ramen noodles, flavor packets discarded
Garnishes
- 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. Once hot, add the ground pork and cook undisturbed for 4-5 minutes until the bottom is crispy. Then break up the meat with a wooden spoon and continue cooking for 6-8 minutes until browned and cooked through. Transfer the pork to a plate and drain any excess fat from the pot.
- Sauté Aromatics: Add toasted sesame oil to the same pot. When the oil is shimmering, add minced garlic and ginger. Stir and cook until fragrant, about 1 minute.
- Add Spices: Stir in red curry paste and yellow curry powder. Cook while stirring for another 1 minute to release their aromas.
- Build the Broth: Pour in the coconut milk, chicken stock, and soy sauce. Add sliced shiitake mushrooms, baby bok choy, chopped green onions, and sea salt. Bring to a boil over high heat, then reduce to medium-high and simmer with occasional stirring until bok choy is tender, about 3-4 minutes.
- Cook Noodles and Combine: Add the ramen noodles and cooked ground pork back into the pot. Stir occasionally and cook until noodles are tender, approximately 3 minutes.
- Serve: Divide the curry ramen into four bowls. Top each serving with soft boiled egg halves and, if desired, sprinkle with chili flakes and sesame seeds for extra flavor and texture.
Notes
- Discard the flavor packets from the ramen noodles to avoid overpowering the curry broth.
- Soft boiled eggs add creaminess and protein; cook eggs for 6-7 minutes for perfect soft yolks.
- Adjust the level of spice by adding more or less red curry paste and chili flakes to taste.
- Substitute chicken stock with vegetable stock for a lighter broth or to accommodate dietary preferences.
- Use fresh ginger and garlic for optimal flavor impact.
- For a gluten-free option, use gluten-free soy sauce and gluten-free ramen noodles.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 120 mg
