I first made curry ramen on one of those nights when the fridge looked uninspiring, but I still wanted something comforting and filling. Instant noodles were sitting in the pantry—as they usually are—and I had half a can of coconut milk, some curry paste, and a few lonely vegetables in the crisper. What started as a “throw-together” meal turned into a dish my family now asks for all the time.
The broth is creamy, fragrant, and gently spicy, and the noodles soak it all up in the best way. It’s fast enough for weeknights but flavorful enough that it feels like a treat. My kids go wild for it (especially when I keep the spice level low), and I like that I can dress mine up with extra chili crisp or sriracha. It’s the kind of meal that feels adaptable to everyone sitting at the table.
The Ingredients That Make It Work
Here’s a little more about why each ingredient pulls its weight in this dish:
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Ground Pork – I reach for pork because it’s quick-cooking and adds a richness to the broth that chicken doesn’t quite match. That said, ground chicken or turkey work if that’s what you’ve got.
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Red Curry Paste – This is where a lot of flavor comes from. Different brands vary in heat, so taste yours before adding. If I’m cooking for kids, I start small and let adults spice up their own bowls at the table.
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Yellow Curry Powder – Warm and aromatic without being too fiery. It gives the broth that golden color and layers of spice without overpowering the other flavors.
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Coconut Milk – The creamy backbone of the soup. I prefer full-fat for richness, but light coconut milk works if you want something less heavy.
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Soy Sauce – Adds depth and saltiness to balance the creamy broth. If you’re gluten-free, tamari or coconut aminos are perfect swaps.
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Noodles – Instant ramen is quick and nostalgic, but I’ve swapped in udon or rice noodles when I wanted a change. Each one gives a slightly different personality to the dish.
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Veggies – I usually toss in bok choy, mushrooms, or whatever’s hanging around. Snow peas, spinach, or even frozen corn have made appearances.
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Eggs – Soft-boiled eggs on top make the bowl feel complete and give that restaurant-style touch without much extra effort.
Cooking Step by Step (With Kitchen Notes)
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Brown the Pork – I start with the pork in the same pot I’ll use for the broth. Less mess, more flavor. I let it get a little crispy around the edges before setting it aside.
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Build the Base – Sesame oil, garlic, and ginger hit the pot next. That smell alone makes everyone wander into the kitchen asking what’s for dinner. Stir in the curry paste and powder until it coats everything and blooms in the oil.
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Make the Broth – In goes the coconut milk, stock, and soy sauce. Stir well so the curry paste dissolves fully. Add the veggies here so they have time to soften and soak up flavor.
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Add the Noodles and Pork – Just before serving, toss in the noodles and cooked pork. The noodles only need a couple minutes, so don’t walk away or they’ll overcook.
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Top It Off – I like to serve each bowl with half a jammy egg, fresh herbs, and maybe a drizzle of chili oil if I’m keeping the kids’ bowls mild.
Tricks I’ve Learned Along the Way
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If you want the eggs just right, boil them separately: six and a half minutes, then straight into ice water. The yolks will be soft and golden, perfect for ramen.
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Don’t be shy about mixing vegetables. This is a great fridge-cleanout soup. Leftover roasted veggies can go right in near the end.
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Taste as you go. Curry pastes and powders can be wildly different, so add gradually and adjust.
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For an extra punch, I sometimes stir in a spoonful of peanut butter while the broth simmers. It adds nuttiness and body to the soup.
Variations That Keep It Fresh
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Vegetarian – Swap in veggie broth, leave out the pork, and add tofu or double up the veggies.
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Different Curry Pastes – Green curry paste gives a brighter, herbal flavor, while yellow curry paste makes it milder and a little sweeter.
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Noodle Swap – Udon makes it hearty, rice noodles keep it light, and glass noodles turn it into a delicate soup.
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Topping Ideas – Fried shallots, bean sprouts, cilantro, or roasted mushrooms make it feel restaurant-worthy.
Making Dinner Ahead of Time
This soup is at its best fresh, but you can prep parts of it early. I often make the curry base and broth a few hours ahead, then rewarm it and add the noodles and toppings just before serving. That way, the noodles don’t soak up all the liquid before dinner.
Storing and Reheating Leftovers
Leftovers never last long in my fridge, but when they do, I keep them for up to three days in a sealed container. The noodles will soak up some of the broth, so I usually loosen it with a splash of stock or water when reheating. Gently warming it on the stove works best—microwaving can make the noodles too soft.
Curry Ramen
This cozy curry ramen comes together in under 30 minutes with a rich coconut broth, tender noodles, savory pork, and fresh veggies.
Ingredients
- 3 (3-ounce) packs ramen noodles (discard seasoning packets)
- 1 pound ground pork
- 8 cups chicken stock
- 1 (14-ounce) can coconut milk
- 4 soft-boiled eggs, halved
- 4 ounces shiitake mushrooms, sliced
- 2 baby bok choy, chopped
- 4 green onions, white & green parts, sliced
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 teaspoons red curry paste
- 2 teaspoons yellow curry powder
- 1 tablespoon garlic, minced
- 2 teaspoons fresh ginger, minced
- ¾ teaspoon sea salt
- Chili flakes (optional, for serving)
- Sesame seeds (optional, for serving)
Instructions
- Start by heating a large pot over medium-high heat. Add the ground pork and let it sear without stirring until the bottom turns golden and crisp. Break it apart with a spoon and cook until fully browned. Transfer to a plate and set aside, draining excess fat from the pot.
- Pour in the sesame oil and, once shimmering, add garlic and ginger. Stir until fragrant. Mix in the curry paste and curry powder, cooking briefly to release their flavors.
- Stir in the coconut milk, chicken stock, soy sauce, mushrooms, bok choy, green onions, and salt. Bring everything to a boil, then reduce to medium-high and let simmer until the vegetables are tender.\
- Add the noodles and return the cooked pork to the pot. Cook just until the noodles soften, stirring occasionally.
- Ladle the curry ramen into bowls, top each with a soft-boiled egg, and garnish with chili flakes and sesame seeds if you like. Serve hot and enjoy every slurp!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 931Total Fat 61gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 30gCholesterol 307mgSodium 2164mgCarbohydrates 41gFiber 4gSugar 10gProtein 55g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Curry ramen is one of those dishes that proves dinner doesn’t have to be complicated to be satisfying. It’s cozy, quick, and full of flavor, the kind of bowl that makes everyone at the table happy in their own way. Whether you keep it simple with pork and bok choy or dress it up with extra toppings, it’s a recipe worth keeping in regular rotation.
