THAI COCONUT CURRY RAMEN

INGREDIENTS:

FOR THE BROTH

• 2 3.5-ounce packages instant ramen noodles, flavor packets discarded
• 1 1/2 tablespoons grapeseed oil
• 2 medium shallots, diced
• 3 tablespoons red curry paste
• 1/2 jar MNMLST Carrot Soup
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 13.5-ounce can coconut milk
• 4 cups chicken stock

FOR THE PORK

• 2 teaspoons toasted sesame oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1/2 large red jalapeno, seeded and minced
• 2 tablespoons fish sauce
• Kosher salt and freshly ground black pepper, to taste

FOR SERVING

• 4 soft-boiled eggs, peeled and halved
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Sauteed spinach (optional)
• Canned sweet corn, drained (optional)

INSTRUCTIONS:

1. In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
3. Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
4. Heat sesame oil in a large skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.
5. Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.