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Red Curry Carrot Soup

 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.


  • 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


  • 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 fat.
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.