Thai Coconut Curry Ramen with Roasted Pork Loin
There are few things I love more than a big bowl of soup, but ramen is in a category all its own.
Rich broth. Noodles. A perfectly cooked soft boiled egg. Tender slices of pork. All those little toppings that somehow make every bite taste a little different.
And this Thai Coconut Curry Ramen with Roasted Pork Loin may be one of my favorite bowls yet.
We're taking a pork loin (I tried to find one that was already seasoned with Sirracha, but the store was sold out), giving it a good sear in a Dutch oven, and finishing it in the oven until it's tender and juicy. Then—and this is the important part—we're not cleaning that pot.
All those browned bits and pork drippings left behind become the beginning of our broth.
We add shallots, garlic, fresh ginger and red curry paste right into the Dutch oven before pouring in coconut milk and chicken stock. The result is a creamy, savory, slightly spicy coconut curry broth that tastes like it simmered much longer than it actually did.
Pile in the ramen noodles and finish each bowl with slices of roasted pork, a soft-boiled egg, fresh vegetables, scallions and sesame seeds.
This is comfort food with a little kick and exactly the kind of soup I want when I'm craving something beyond a traditional chicken noodle.
Why You'll Love This Coconut Curry Ramen
This recipe looks impressive when you put it on the table, but none of the individual steps are difficult.
The pork does double duty: not only does it give us the protein for our ramen, but searing it first creates the flavorful browned bits that become the foundation for the broth.
Full-fat coconut milk makes everything rich and creamy, while red curry paste, ginger, garlic, fish sauce and lime keep it from feeling too heavy.
And then there are the toppings.
Don't skip the toppings.
Ramen is one of those meals where the toppings aren't just decoration. The fresh scallions, crunchy carrots, sesame seeds, cilantro and soft-boiled egg add different flavors and textures to every bite.
Thai Coconut Curry Ramen with Roasted Pork Loin
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes
Ingredients
For the Coconut Curry Broth
1 tablespoon sesame oil
2 shallots, finely diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
3 tablespoons Thai red curry paste
1 tablespoon tomato paste
4 cups chicken stock
1 (13.5-ounce) can full-fat coconut milk
1–2 tablespoons fish sauce, to taste
1 tablespoon soy sauce
1 teaspoon brown sugar
Juice of ½ lime
2 baby bok choy, halved or roughly chopped
For the Ramen
3 packages instant ramen noodles, seasoning packets discarded
For Serving
4 soft-boiled eggs, peeled and halved
1 large carrot, julienned
3 green onions, thinly sliced
Fresh cilantro
Toasted sesame seeds
Lime wedges
Instructions
1. Sear the pork.
Heat a large Dutch oven over medium-high heat. Add the avocado oil.
Once the oil is hot, add the pork loin. Sear for about 2–3 minutes per side, turning until the pork is deeply golden brown on all sides.
Don't rush this part.
Those browned bits collecting on the bottom of the Dutch oven are going to become the base of our coconut curry broth.
2. Roast the pork.
There are two ways you can do this: using the Dutch oven in your conventional oven or in an air fryer. I personally like to use the air fryer because it cooks the pork loin fast, keeping the golden, crusty sear.
Using a Dutch Oven:
Transfer the uncovered Dutch oven to the preheated oven (400 degrees).
Roast until the thickest part of the pork reaches 145°F, approximately 20–30 minutes, depending on the thickness of your pork loin.
Air Fryer:
Transfer the seared pork loin to the air fryer. Cook at 400 degrees for 10 minutes or until the internal temperature reaches 145°F.
Transfer the pork to a cutting board, loosely tent with foil and allow it to rest for at least 10 minutes before slicing.
Do not wipe out the Dutch oven.
That's where the good stuff is.
3. Build the broth.
Carefully return the Dutch oven to the stovetop over medium heat.
Add the sesame oil, followed by the shallots. Cook for 2–3 minutes until softened.
Add the garlic and fresh ginger and cook for about 30 seconds, just until fragrant.
Stir in the red curry paste and tomato paste. Cook for another 1–2 minutes, stirring frequently.
Cooking the curry paste for a minute before adding the liquid helps wake up all those spices and deepen the flavor.
4. Deglaze the Dutch oven.
Pour in about ½ cup of the chicken stock.
Use a wooden spoon to scrape every browned bit of pork from the bottom of the Dutch oven.
This is exactly why we cooked our pork first.
Once the bottom of the pot is deglazed, add the remaining chicken stock and coconut milk.
Stir in the fish sauce, soy sauce and brown sugar.
Bring everything to a gentle simmer.
5. Add the Vegetables.
Add the bok choy and continue simmering for another 2–3 minutes, just until tender.
Stir in the fresh lime juice.
Taste your broth.
This is your chance to make it yours. Add another splash of fish sauce for more salt and umami, lime for brightness or additional curry paste if you want more heat.
6. Cook the Ramen.
Meanwhile, cook the ramen noodles in a separate pot according to the package directions, leaving them slightly al dente.
Drain and divide between serving bowls.
I prefer cooking the noodles separately because they won't soak up all that beautiful broth while sitting in the Dutch oven.
7. Slice the pork.
After the pork has rested, slice it thinly against the grain.
If any juices have accumulated on the cutting board, pour them right back into the broth.
We aren't wasting flavor around here.
8. Assemble your ramen bowls.
Ladle the hot coconut curry broth and bok choy over the noodles.
Top each bowl with several slices of roasted pork loin.
Add a soft-boiled egg, julienned carrots, scallions, fresh cilantro and sesame seeds.
Serve with lime wedges.
How to Make the Perfect Soft-Boiled Egg
You already know I take my soft-boiled eggs seriously.
For ramen, I love an egg with completely set whites and a soft, jammy center. Depending on exactly how you like your yolk, 5-6 minutes is a great place to start.
Check out my Soft-Boiled-Egg Guide HERE.
Bring a pot of water to a rolling boil, gently lower in your eggs and immediately start your timer.
Transfer the eggs directly into an ice bath when the timer goes off to stop the cooking process.
Peel, slice in half and they're ready for ramen.
Prefer a gooier yolk? Go closer to 5–6 minutes. Want it a little firmer? Give it 7 minutes.
What Is Red Curry Paste?
Thai red curry paste is a concentrated mixture typically made with red chilies, aromatics and spices. It's doing a lot of the heavy lifting in this broth, so you don't need a mile-long ingredient list to get a ton of flavor.
One thing to remember: different brands have very different heat levels.
If you're sensitive to spice, start with 2 tablespoons. You can always stir more into the broth.
If your family likes some heat, go for the full 3 tablespoons—or more.
Why Full-Fat Coconut Milk Is Best
Could you use light coconut milk?
Sure.
But this isn't where I'd do it.
Full-fat coconut milk gives the ramen broth that silky, rich consistency that makes coconut curry so satisfying. The original recipe that inspired this version makes the same recommendation for a richer, creamier broth.
We're making ramen. Let's make ramen.
What Else Can I Put on Coconut Curry Ramen?
This is also a great clean-out-the-fridge meal.
Try adding:
Shredded cabbage
Snow peas
Bean sprouts
Spinach
Corn
Edamame
Sautéed zucchini
Thinly sliced jalapeños or Fresno peppers
Crispy shallots
Chili crisp
I especially love keeping the carrots raw and julienned. The hot broth softens them slightly while they still keep a little crunch.
Can I Make This Ahead?
Yes—with one important rule:
Store your noodles separately.
Ramen noodles left sitting in broth will continue absorbing liquid, leaving you with very soft noodles and considerably less broth the next day. The inspiration recipe similarly recommends separating broth and noodles when storing leftovers.
Store the sliced pork, broth and noodles in separate airtight containers in the refrigerator.
When you're ready to eat, gently reheat the broth and pork, then pour everything over the noodles.
Can I Can This Coconut Curry Ramen Broth?
If you love the idea of having homemade ramen broth ready to go, I get it. There is something pretty amazing about opening the pantry, grabbing a jar of homemade broth and turning it into dinner with a package of ramen noodles and a few toppings.
However, I don't recommend home canning this coconut curry broth exactly as written.
The finished broth contains coconut milk, and tested USDA home-canning instructions for soups specifically say not to add milk, cream, pasta, rice, flour or other thickening ingredients before canning. Low-acid soups also need to be processed in a pressure canner—not a water-bath canner.
So, for this particular recipe, my favorite option is freezing the finished broth.
Let the broth cool completely, portion it into freezer-safe containers, and freeze it without the ramen noodles, eggs or fresh toppings. When the ramen craving hits, thaw the broth, bring it to a simmer and cook your noodles separately. Then add your pork, soft-boiled egg, carrots, scallions and whatever other toppings you're in the mood for.
A Few Tips Before You Start
Use a meat thermometer. Pork loin is lean and can go from juicy to dry quickly. Pull it once the center reaches 145°F and let it rest before slicing.
Don't burn the fond. We want beautiful brown bits on the bottom of the Dutch oven—not black ones. If the pot gets too hot while searing, reduce your heat.
Don't skip deglazing. Scraping those pork drippings from the Dutch oven is what separates this version from a basic coconut curry ramen.
Taste before adding salt. Curry paste, fish sauce, soy sauce and chicken stock can all contain plenty of sodium. Wait until your broth comes together before deciding whether it needs additional salt.
Finish with acid. That squeeze of fresh lime at the end may seem small, but it cuts through the richness of the coconut milk and makes the entire bowl taste brighter.
Make It Your Own
That's one of my favorite things about soup: a recipe can be a starting point rather than a rulebook.
Want more vegetables? Throw them in.
Want it spicy? Pass the chili crisp.
Want extra noodles? I don't think anyone has ever complained about extra noodles.
But whatever you do, don't clean that Dutch oven after roasting the pork.
Because those little brown bits at the bottom?
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