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Red Curry Carrot Soup Recipe

Red Curry Carrot Soup Recipe photo by Taste of Home

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With its mix of delicious colors, textures and tastes, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. —Dilnaz Heckman, Buckley, Washington

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Red Curry Carrot Soup Recipe

Prep: 20 min. Cook: 15 min.

Yield: 8 Servings

20 15 35

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 or soy sauce
Optional garnishes: bean sprouts, chow mein noodles, chopped fresh basil and green onions

Directions

Cook noodles according to package directions (discard seasoning packets or save for another use).
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 for 5 minutes or until oil separates from coconut milk mixture.
Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until carrot is tender and meatballs are heated through. Drain noodles; stir into soup.
Garnish with bean sprouts, chow mein noodles, basil and onions if desired. Yield: 8 servings (2-1/2 quarts).

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

Nutritional Facts 1-1/4 cups (calculated without optional garnishes) equals 572 calories, 38 g fat (22 g saturated fat), 26 mg cholesterol, 1,204 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Red Curry Carrot Soup in Taste of Home August/September 2010, p70

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Reviews for Red Curry Carrot Soup

Red Curry Carrot Soup

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Reviewed on May. 31, 2011 by gegege

Delicious soup.Too many noodles.Two packages would probably be enough.Iwould add noodles to a bowl then add the soup and warm it.

Reviewed on Apr. 12, 2011 by mtnight

We loved the recipe. We didn't have ramen noodles on hand so used rice noodles. They worked fine and didn't absorb the broth. We also would like to try soba noodles in the soup. Very easy to make and very tasty.

Reviewed on Mar. 19, 2011 by collegeave

I agree with others that there was way too many noodles. I would add the noodles to my bowl then pour soup over it next time. I didn't think it had much flavor for all the ingredients it called for. My 2 & 4 year old ate it so that was a positive for me!

Reviewed on Jan. 15, 2011 by cherylpulver

The soup had good flavor but I agree that all those noodles and meatballs absorbed most of the liquid.

Reviewed on Sep. 07, 2010 by sandyhanc

We loved this soup, but the recipe calls for way too many noodles. I used three packages and still had too many. The flavors were wonderful!

Reviewed on Aug. 04, 2010 by jimandval

I thought this soup was very easy to prepare and delicious. I followed the recipe exactly as it appears and would suggest to use slightly more liquid if you truly want a "soup". I found that the noodles absorbed a great deal of the broth and created more of a creamy casserole consistency than what I think of as soup. I thought the flavors were great - especially with fresh basil. The flavors of the soup were even better when I re-heated some leftovers the next day. I will definately make the dish again, but proobably add about two more cups of broth. Thanks for sharing this recipe :-)