Spicy Thai Coconut Curry Noodle Soup With Pork

Prepare the konjac noodles according to package instructions rinse well and set aside
Heat canola oil in a large stockpot over medium heat Add shallots and cook until tender about 3 minutes
Add curry paste tomato paste half of the minced garlic and ginger Cook until fragrant about 2 minutes
Pour in coconut milk and chicken stock Bring to a boil then reduce heat cover and simmer for 10 minutes
In a separate large skillet heat sesame oil over medium high heat Add ground pork remaining garlic and fresno chili
Cook the pork mixture until browned and crumbly about 5 minutes Add fish sauce season with salt and pepper
Divide the prepared konjac noodles between serving bowls
Ladle the hot curry broth over the noodles
Top each bowl with the cooked pork mixture halved soft boiled eggs cilantro green onions and sesame seeds

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