Begin by bringing a pot of water to a rolling boil over high heat. Add the instant ramen noodles and cook for 2–3 minutes until tender. Drain and rinse under cold water. Set aside.

In a large pot, heat 2 tablespoons of canola oil over medium heat. Add diced shallots and sauté for about 3 minutes until soft and translucent.

Stir in 2 tablespoons of red curry paste, 1 tablespoon of tomato paste, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Cook for about 2 minutes.

Pour in 1 can of coconut milk and 4 cups of chicken stock. Stir and bring to a boil; simmer for 8–10 minutes.

In a skillet, heat 1 tablespoon of toasted sesame oil over medium heat. Add 1 pound of ground pork, 2 minced garlic cloves, and 1 chopped Fresno chili. Cook for 3–5 minutes until browned, seasoning with fish sauce, salt, and pepper.

To serve, divide noodles among bowls, ladle hot broth over, and top with pork, halved soft-boiled eggs, cilantro, green onions, and sesame seeds.