Begin by bringing a large pot of water to a rolling boil. Add 2 packages of instant ramen noodles and cook for 2-3 minutes. Drain, rinse under cold water, and set aside.

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

Stir in 3 tablespoons of red curry paste, 2 tablespoons of tomato paste, minced garlic, and grated ginger. Cook for 2 minutes, stirring frequently.

Pour in 1 can of coconut milk and 3 cups of chicken stock. Bring to a gentle boil, reduce heat to low, cover, and simmer for 8-10 minutes.

In a skillet, heat 1 tablespoon of toasted sesame oil. Add 1 pound of ground pork and cook for 3-5 minutes until browned. Stir in 1-2 tablespoons of fish sauce, salt, and pepper to taste.

In serving bowls, divide the cooked ramen noodles, ladle the coconut curry broth over, and top with pork mixture, soft-boiled eggs, cilantro, green onions, and sesame seeds.