Begin by bringing a large pot of water to a boil over high heat. Once boiling, add the instant ramen noodles and cook for about 2-3 minutes, or until tender. Drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set the noodles aside.

In a large stockpot or Dutch oven, heat 2 tablespoons of canola oil over medium heat. Add the diced shallots and sauté for about 3 minutes, until they turn soft and translucent.

Stir in 3 tablespoons of red curry paste, 1 tablespoon of tomato paste, minced garlic, and freshly grated ginger. Cook for about 2 minutes until fragrant.

Pour in 1 can of coconut milk and 4 cups of chicken stock, stirring to incorporate. Bring to a gentle boil, then reduce heat to low and let simmer for 8-10 minutes.

In a large cast-iron skillet, heat 1 tablespoon of toasted sesame oil over medium-high heat. Add the ground pork with minced garlic and diced Fresno chili. Cook for 3-5 minutes until browned.

To serve, place a portion of the cooked ramen noodles into each bowl. Pour the coconut broth over the noodles. Top with sautéed ground pork, soft-boiled eggs, cilantro, green onions, and sesame seeds.