Cozy Noodle Shop Recipe

Prepare aromatics

Warm a large pot over medium heat. Add vegetable oil, then add grated ginger and minced garlic. Cook, stirring, until fragrant, about 30 seconds.

Stir in Thai red curry paste and cook 1–2 minutes, allowing the paste to bloom and become fragrant. If it sticks, add a splash of the chicken stock to loosen.

Pour in chicken stock and bring to a gentle simmer over medium-high heat. Reduce heat to medium-low and simmer 8 minutes to meld flavors.

Whisk in coconut milk, fish sauce, soy sauce, and brown sugar. Simmer 3–4 minutes more, tasting and adjusting seasoning with salt and black pepper. Add lime juice at the end to brighten.

If you prefer a smoother broth, strain through a fine mesh sieve into a clean pot, pressing solids to extract flavor; return broth to low heat.

Bring a separate pot of water to a boil. Cook the ramen noodles according to package instructions until just tender (typically 2–3 minutes for fresh noodles). Drain and rinse briefly under hot water to remove excess starch; set aside.

Cook ground pork

While broth simmers, heat a skillet over medium-high heat. Add ground pork and cook, breaking up with a spatula, until browned and cooked through, about 5–7 minutes. Season with 1/4 tsp salt and a pinch of black pepper. Remove and set aside.

Cook shrimp

In the same skillet, add a teaspoon of oil if needed. Add shrimp, season lightly with salt, and cook 1–2 minutes per side until opaque and just cooked through. Remove and set aside with the pork.

Briefly reheat proteins in the broth for 1 minute before assembling bowls so they warm through without overcooking.

Add sliced shiitake mushrooms to the simmering broth and cook 3–4 minutes until tender.

Stir in shredded napa cabbage and red bell pepper; simmer 1–2 minutes so they soften slightly but remain crisp.

Add bean sprouts and half of the scallions to the broth right before serving, heating 30–45 seconds just to warm through while preserving crunch.

Divide cooked noodles between two large bowls (servings specified below). Arrange warmed ground pork and shrimp on top of the noodles.

Ladle hot curry broth and vegetables over the noodles and proteins until bowls are nearly full.

Halve the soft-boiled eggs and place on each bowl. Drizzle toasted sesame oil and chili crisp over the surface (adjust amount to taste).

Garnish with Thai basil leaves, cilantro, remaining sliced scallions, and crushed peanuts. Serve with lime wedges and sambal oelek on the side for extra heat.

Taste and adjust: add additional fish sauce for saltiness, lime for acidity, or chili for spice as desired.