Red Curry Carrot Soup

Ingredients

  • 15 oz ramen noodles
  • 3 garlic cloves, minced
  • 2 Tbs peanut oil
  • 1 can coconut milk, divided
  • 2 Tbs red curry paste
  • 1‌1⁄2 tsp curry powder
  • 1⁄2 tsp turmeric
  • 32 frozen fully cooked homestyle meatballs (1⁄2 oz each)
  • 4 cups chicken broth
  • 1 med zucchini, finely chopped
  • 1 med carrot, halved and sliced
  • 1⁄4 cup shredded cabbage
  • 2 tsp fish sauce or soy sauce
  • Optional garnishes: Bean sprouts, chow mein noodles, chopped fresh basil, green onions and microgreens

Directions

  1. Cook noodles according to package directions.
  2. Meanwhile, in a Dutch oven, sauté 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.