Thai Pork Ramen
Feb 27, 2026 06:52 AM
This flavorful, coconut milk based ramen-style soup is loaded with shredded pork, noodles and tons of fresh vegetables. You’ll feel like you’re eating at your favorite Thai restaurant!
Whenever I make a pork roast, I always seem to have leftovers. Not quite enough to feed my family tacos or burritos with the next night though. Which means I’m always struggling to figure out how to use it up. Enter this Thai Pork Ramen!
This soup is the perfect way to use up leftover pork, because really, it doesn’t matter how much (or how little) you have.
This dish would be totally delicious as a vegetarian meal, so it’s a great way to use up small bits of leftover meat, whether you happen to have pork, chicken or beef.
Not only is this savory soup a great way to use up leftovers, it’s perfect for hectic evenings because it only takes about 20 minutes to throw it together. Come to think of it, this is a great way to use up leftover veggies too!
I’ve added just the basics here, to keep the picky eaters in my family happy, but there’s really no limit to the additional vegetables you could add.
I highly recommend mushrooms and bean sprouts, if your children will allow it!
Ingredients:
For the soup
- 1 tablespoon olive oil
- 2-3 tablespoons red chili paste
- 2 cloves garlic minced
- 2 teaspooons freshly grated ginger
- 6 cups chicken broth
- 6 ounces rice noodles
- 1 cup matchstick carrots
- 1-2 cups cooked shredded pork
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 13.5 oz. can coconut milk
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
Optional toppings
- Sliced sweet and hot peppers
- Bean sprouts
- Chopped green onions
- Chopped fresh cilantro
- Sesame seeds
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
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