THAI COCONUT CURRY RAMEN

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

Goodbye summer! It is finally cool enough so I can sit in my chair with all my chunky sweaters and slurp up all the steaming ramen noodles and this out-of-this-world red curry coconut broth.

Ingredients:

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded

1 ½ 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

½ cup fresh cilantro leaves

2 green onions, thinly sliced

1 tablespoon toasted sesame seeds