Bring a pot of water to a boil, then add the instant ramen noodles. Cook according to package instructions, about 2-3 minutes, until tender yet slightly firm. Drain the noodles in a colander and rinse them briefly under cold water to stop the cooking process; set aside for later.

In a large pot, heat 2 tablespoons of canola oil over medium heat until shimmering. Add finely chopped shallots and sauté for about 3 minutes, or until they turn translucent. Stir in the red curry paste, minced garlic, and grated ginger; cook for 2 minutes until fragrant.

Pour in 1 can of coconut milk and 4 cups of chicken stock into the pot. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes.

Heat 1 tablespoon of toasted sesame oil in a separate skillet over medium-high heat. Add the ground pork, minced garlic, and finely chopped fresno chili, cooking for 3-5 minutes or until the pork is browned and cooked through. Stir in fish sauce, season with kosher salt and black pepper, and set aside.

Divide the cooked ramen noodles evenly into serving bowls. Pour the rich coconut broth over the noodles. Top each bowl with the sautéed ground pork, halved soft-boiled eggs, fresh cilantro, sliced green onions, and toasted sesame seeds.