Monday, February 21, 2022

Red Curry Ramen with Pork


Well, it's time for another soup recipe. Today in the north we are supposed to get pummeled with more snow, so there's no better time to enjoy a piping hot bowl of red curry ramen! This soup is a flavor explosion. Red curry with coconut milk alone is enough to make me swoon, but combined with ground pork, cilantro, and a soft boiled egg it becomes truly spectacular.

I even snuck some spinach in there, which, while not traditional in the least, does have good nutritional value. And I don't know about your family, but mine will easily eat spinach in soups and pasta dishes so I take advantage of that! 

This recipe is a little different than most soups in that the meat is cooked separately and then added on top. Adding fish sauce to the meat gives a very distinctive Thai flavor. (Fish sauce can be found in the Asian aisle at most large groceries. A large bottle will last several years...)

I found some new Ramen noodles at Costco recently made from brown rice. They come individually nested in a package so I used those instead of the "college Ramen" packets you would normally buy. If you're using those, I found that 4 of the "nests" were enough in this recipe, and we got 6 servings from this recipe. (Most people in our house had half an egg on their ramen, make enough eggs as your family likes!)

I hope you enjoy this new take on Ramen, and that you're staying warm this winter!

p.s. If you love ramen, and especially if you love bok choy, be sure to try this Gingery Pork Ramen with Bok Choy, too!

Red Curry Ramen with Pork

  • 2 - 3.5-ounce packages instant ramen noodles
  • 1 1/2 Tbsp. canola oil
  • 1/2 cup diced onion
  • 3 Tbsp. red curry paste
  • 2 Tbsp. tomato paste
  • 4 cloves garlic, minced, divided
  • 1 Tbsp. freshly grated ginger
  • 1 - 13.5 oz. can coconut milk
  • 4 cups chicken broth
  • 5 oz. baby spinach, chopped
  • 2 tsp. toasted sesame oil
  • 1 pound ground pork
  • 2 Tbsp. fish sauce
  • 1/2 cup cilantro leaves, chopped
  • 1 Tbsp. sesame seeds, black and/or white 

  • Cook noodles in a large pot of boiling water for 2-3 minutes, then drain and run under cold water. Drain again. Set aside. 

  • Heat canola oil in Dutch oven over medium heat. Add chopped onion, 2 cloves minced garlic, and ginger, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste and tomato paste, and cook until fragrant, about 2 minutes.

  • Stir in coconut milk and chicken broth. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.

  • Heat sesame oil in a large skillet over medium high heat. Add pork and remaining minced garlic. 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.

  • Add the spinach to the broth, and stir until wilted. Into individual bowls, add noodles, then broth, then top with port, egg halves, and cilantro. Top with sesame seeds. Serves 4-6.

Recipe Source: Adapted from Damn Delicious

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