Slurpy ramen noodles in a silky red curry coconut broth topped with gingery ground chicken, soft-boiled eggs, cilantro, green onions, and toasted sesame. Fast, cozy, and pantry-friendly—perfect for a 30-minute weeknight dinner.
2packagesinstant ramen noodles (3.5 oz each), seasoning packets discarded
1 1/2tablespoonscanola oil (or neutral oil)
2mediumshallots, diced
3tablespoonsred curry paste
2tablespoonstomato paste
2clovesgarlic, minced
1tablespoonfresh ginger, finely grated
1can (13.5 oz)full-fat coconut milk
4cupslow-sodium chicken stock
2teaspoonstoasted sesame oil, divided
1poundground chicken
2clovesgarlic, minced (for chicken topping)
1mediumFresno chili, seeded and minced (or jalapeño)
2tablespoonsfish sauce
Kosher salt and freshly ground black pepper, to taste
4soft-boiled eggs, peeled and halved (optional but recommended)
1/2cupfresh cilantro leaves
2wholegreen onions, thinly sliced
1tablespoontoasted sesame seeds
1mediumlime, cut into wedges (optional for serving)
Instructions
Bring a medium pot of water to a boil. Cook ramen noodles until just tender, 2–3 minutes. Rinse under cold water to stop cooking and drain well; set aside.
Heat canola oil in a Dutch oven over medium heat. Add diced shallots and cook, stirring frequently, until softened, about 3 minutes.
Stir in red curry paste and tomato paste; cook 1–2 minutes until fragrant. Add minced garlic and grated ginger; cook 30–60 seconds more.
Pour in coconut milk and chicken stock, stirring to dissolve pastes. Bring to a gentle simmer (do not hard boil) and cook 8–10 minutes to blend flavors.
Meanwhile, heat 1 teaspoon toasted sesame oil in a cast-iron skillet over medium-high heat. Add ground chicken, season lightly with salt and pepper, and cook, crumbling with a spoon, until browned, 3–5 minutes.
Add the second minced garlic and the minced Fresno chili to the chicken; cook 30–60 seconds until fragrant. Stir in fish sauce, cook 30 seconds more, then remove from heat.
Taste the curry broth and adjust with salt, pepper, or a splash of fish sauce as needed. Stir in the remaining 1 teaspoon toasted sesame oil.
Divide cooked noodles among bowls. Ladle hot curry broth over the noodles. Top with the gingery chicken, soft-boiled egg halves, cilantro, green onions, and toasted sesame seeds. Serve with lime wedges if desired.