Spicy Pork Thai Coconut Ramen

My husband, daughter, and I love spicy food but my son prefers his food less spicy. Recently, my son was away at a birthday party so I decided to make something spicy for lunch while he was gone. I found a recipe on Shared Appetite that looked irresistible to all of us. My husband and daughter couldn’t stop raving about this spicy pork Thai coconut ramen and I thought it was delicious too. It was a really fun recipe to make especially since it required making homemade curry paste. The yolky egg added a great flavor to the dish and I really loved the spicy pork. To keep things simple I used yakisoba noodles because that is what I had on hand, but the recipe calls for ramen noodles which would also be super tasty! The flavors were intense and delicious in this dish and we all thought it was fantastic. I personally couldn’t eat too much because it is really rich but my husband and daughter couldn’t get enough.

How to Make Spicy Pork Thai Coconut Ramen

Puree the sambal oelek, shallot, ginger, garlic, cilantro stems, coriander, turmeric, curry powder, and 3 tablespoons of water in a food processor until smooth. Add more water if needed to form a paste.

Heat the oil in a large Dutch oven over medium heat. Add the paste and cook, stirring constantly, for 3-4 minutes, or until it darkens in color a bit. Whisk in the coconut milk and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the fish sauce and brown sugar, and cook for another 10-15 minutes. Taste and season with sea salt, to taste.

During the last 10 minutes of the broth simmering, cook the spicy pork: Heat oil in a large skillet over medium-high heat. Add the pork, breaking into small bits as it cooks, until no pink remains, about 5-6 minutes. Add the sambal oelek, minced garlic, and minced ginger and cook, stirring constantly, for 1 more minute. Taste and season with sea salt, to taste. Remove from heat and set aside.

While the pork is cooking, make the soft-boiled eggs. Bring water to a boil in a small saucepan. Carefully lower eggs into the water and lower the temperature to low. Cook the eggs for exactly 7 minutes. Use a slotted spoon to remove eggs from water and place them in a bowl filled with ice water. Let the eggs cool completely, then carefully peel them.

During the last 2 to 3 minutes of the broth simmering, add the yakisoba noodles to the broth, carefully breaking them up with a spoon while you stir, until warmed through. If you are using ramen noodles. Cook the noodles (without the seasoning packet) in boiling water, per package instructions. Add the drained noodles to the broth right before serving.

Divide between bowls. Carefully slice the soft-boiled eggs in half and quickly place them in the broth so you don’t lose any of the yolk! Add spicy pork, green onions, and fresh cilantro. Serve with lime wedges & extra sambal oelek, if desired. Enjoy!

Spicy Pork Thai Coconut Ramen

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Soup

Cuisine: Asian

Servings: 4 -5

Author: Pam - For the Love of Cooking / Original by Shared Appetite

Ingredients

• Curry Paste:
• 2 tbsp sambal oelek
• 1 shallot halved
• 5 cloves garlic chopped
• 1 2 inch piece ginger, peeled and sliced
• ¼ cup cilantro stems chopped
• 1 tbsp ground coriander
• 1 tbsp ground turmeric
• 1 tsp curry powder
• 
  
• Broth:
• 1 tbsp vegetable oil
• 2 14 ounce cans unsweetened coconut milk
• 2 cups chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Sea salt to taste
• 
  
• Spicy Pork:
• 1 tbsp vegetable oil
• 1 lb ground pork
• 3-4 tsp sambal oelek
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 
  
• Other Ingredients:
• 2 7 oz packages of Yaki Soba noodles OR 4 (3 ounce) packages instant ramen noodles, flavor packets discarded
• 4 eggs
• 4-5 green onions chopped
• Fresh Cilantro leaves
• Lime wedges

Instructions

• Puree the sambal oelek, shallot, ginger, garlic, cilantro stems, coriander, turmeric, curry powder, and 3 tablespoons of water in a food processor until smooth.
• Add more water if needed to form a paste.
• Heat the oil in a large Dutch oven over medium heat.
• Add the paste and cook, stirring constantly, for 3-4 minutes, or until it darkens in color a bit.
• Whisk in the coconut milk and chicken broth.
• Bring to a boil, then reduce heat and simmer for 20 minutes.
• Add the fish sauce and brown sugar, and cook for another 10-15 minutes.
• Taste and season with sea salt, to taste.
• During the last 10 minutes of the broth simmering,

  cook the spicy pork

  :
• Heat oil in a large skillet over medium-high heat.
• Add the pork, breaking into small bits as it cooks, until no pink remains, about 5-6 minutes.
• Add the sambal oelek, minced garlic, and minced ginger and cook, stirring constantly, for 1 more minute.
• Taste and season with sea salt, to taste. Remove from heat and set aside.
• While the pork is cooking,

  make the soft boiled eggs

  .
• Bring water to boil in a small saucepan.
• Carefully lower eggs into the water and lower the temperature to low.
• Cook the eggs for exactly 7 minutes.
• Use a slotted spoon to remove eggs from water and place them in a bowl filled with ice water.
• Let the eggs cool completely, then carefully peel them.
• During the last 2 to 3 minutes of the broth simmering, add the yakisoba noodles to the broth, carefully breaking them up with a spoon while you stir, until warmed through.
• If you are using ramen noodles., cook the noodles (without the seasoning packet) in boiling water, per package instructions. Add the drained noodles to the broth right before serving.
• Divide broth and noodles between bowls.
• Carefully slice the soft-boiled eggs in half and quickly place them in the broth so you don't lose any of the yolk!
• Add spicy pork, green onions, and fresh cilantro.
• Serve with lime wedges & extra sambal oelek, if desired. Enjoy!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking