In a large pot, bring water to a rolling boil over high heat. Add the instant ramen noodles and cook for 2-3 minutes until tender but firm. Drain and rinse under cold water and set aside.

In a stockpot, heat 2 tablespoons of canola oil over medium heat. Sauté shallots for about 3 minutes until soft and translucent.

Stir in 3 tablespoons of red curry paste, 1 tablespoon of tomato paste, 4 minced garlic cloves, and 1 tablespoon of grated ginger. Cook for 2 minutes until fragrant.

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

In a separate skillet, heat 1 tablespoon of toasted sesame oil. Add 6 ounces of ground pork, 1 minced garlic clove, and 1 chopped fresno chili, cooking for 3-5 minutes until browned. Stir in 1 tablespoon of fish sauce and season to taste.

Divide the cooked ramen noodles among bowls, ladle the coconut broth over, and top with cooked ground pork, soft-boiled eggs, cilantro, green onions, and sesame seeds.