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Red Curry Carrot Soup

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

8 ServingsPrep: 20 min. Cook: 15 min.

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.

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Red Curry Carrot Soup (continued)

Directions (continued)

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.

Nutrition 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.