250g pork loin, thinly sliced
2 dried ramen noodle nests
2 spring onions, thinly sliced
2 eggs (optional)
For the broth
400ml can coconut milk
2 lemongrass stalks, bruised
2 shallots, sliced
3 tbsp Thai red curry paste thumb-sized piece of ginger, peeled and sliced
1 tbsp tomato purée
3 garlic cloves, finely grated
1 tbsp chicken powder
6 makrut lime leaves
2 tbsp fish sauce (or light soy sauce, if preferred)
1 Put all the broth ingredients and 1 litre water in a 3- or 4-litre saucepan set over a medium-high heat, and bring to the boil. Add the sliced pork, reduce the heat to a simmer and cook for around 5 mins, or until the meat is cooked through.
2 Add the ramen noodles to the pan and cook following pack instructions, about 3-5 mins. Once they’ve softened, transfer to a serving bowl and scatter over the spring onions. If you like, boil two eggs for 6-7 mins until soft-boiled, then halve and serve on top of the noodles.