A 30-minute bowl of creamy red curry coconut broth with bouncy ramen, gingery ground chicken, jammy soft-boiled eggs, and fresh herb toppings. Big flavor, easy technique, and weeknight-friendly comfort.
1smallFresno chili, seeded and minced (or red pepper flakes to taste)
2tablespoonsfish sauce, or to taste
Kosher salt and freshly ground black pepper, to taste
4soft-boiled eggs, peeled and halved
1/2cupfresh cilantro leaves
2green onions, thinly sliced
1tablespoontoasted sesame seeds
Instructions
Cook the noodles: Bring a medium pot of water to a boil. Add ramen and cook 2–3 minutes until just tender. Rinse under cold water, drain well, and set aside (this keeps them springy and prevents clumping).
Start the broth base: Heat canola oil in a Dutch oven over medium heat. Add diced shallots and a pinch of salt; cook, stirring, 3 minutes until softened.
Bloom flavors: Stir in red curry paste and tomato paste; cook 1–2 minutes until fragrant and slightly darkened. Add minced garlic and grated ginger; cook 30 seconds.
Simmer: Pour in coconut milk and chicken stock. Bring just to a boil, reduce to a lively simmer, cover, and cook 8–10 minutes to let flavors meld.
Cook the chicken topping: Heat sesame oil in a large cast-iron skillet over medium-high heat. Add ground chicken, the additional minced garlic, and minced Fresno chili. Cook 3–5 minutes, breaking into crumbles, until no longer pink and lightly browned. Off heat, stir in fish sauce to taste; season with pepper and a pinch of salt if needed.
Assemble: Divide the cooked ramen into 4 bowls. Ladle hot coconut curry broth over noodles. Spoon the gingery chicken on top.
Finish & serve: Top each bowl with soft-boiled egg halves, cilantro, green onions, and toasted sesame seeds. Serve immediately.