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Red Curry Carrot Soup Recipe
Red Curry Carrot Soup Recipe photo by Taste of Home

Red Curry Carrot Soup Recipe

Read Reviews (6)
4.29 6
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings

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 and green onions

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.

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 for 5 minutes or until oil separates from coconut milk mixture.
  3. 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.
  4. 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 fat.
Originally published as Red Curry Carrot Soup in Taste of Home August/September 2010, p70

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.

Reviews for Red Curry Carrot Soup(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 31, 2011

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

MY REVIEW
Reviewed Apr. 12, 2011

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.

MY REVIEW
Reviewed Mar. 19, 2011

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!

MY REVIEW
Reviewed Jan. 15, 2011

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

MY REVIEW
Reviewed Sep. 7, 2010

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!

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