Red Curry Carrot Soup

Name: Red Curry Carrot Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings (2-1/2 quarts)
Cuisine: Asia, Thai
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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 20 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Dilnaz Heckman, Buckley, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 10, 2022

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

Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less fat.

TEST KITCHEN APPROVED

Red Curry Carrot Soup

8 Reviews Add your review

Yield:8 servings (2-1/2 quarts)

Prep:20 min

Cook:15 min

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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

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Directions

1
Cook noodles according to package directions (discard seasoning packets or save for another use).

2
Meanwhile, 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.
3
Stir 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.
4
Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.