Red Curry Carrot Soup
With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. —Dilnaz Heckman, Buckley, Washington
Ingredients
- 5 packages (3 ounces each) ramen noodles
- 3 garlic cloves, minced
- 2 tablespoons peanut oil
- 1 can (13.66 ounces) coconut milk, divided
- 2 tablespoons red curry paste
- 1-1/2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 32 frozen fully cooked homestyle meatballs (1/2 ounce each)
- 4 cups chicken broth
- 1 medium zucchini, finely chopped
- 1 medium carrot, halved and sliced
- 1/4 cup shredded cabbage
- 2 teaspoons fish sauce or soy sauce
- optional garnishes: bean sprouts, chow mein noodles, chopped fresh basil, green onions and microgreens
Directions
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1Cook noodles according to package directions (discard seasoning packets or save for another use).
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2Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk mixture, about 5 minutes.
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3Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup.
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4Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.
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