Red Curry Carrot Soup

Total Time

Prep: 20 min. Cook: 15 min.


8 servings (2-1/2 quarts)

Updated: Jun. 10, 2022
With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. —Dilnaz Heckman, Buckley, Washington
Red Curry Carrot Soup Recipe photo by Taste of Home


  • 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, green onions and microgreens


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

Nutrition Facts

1-1/4 cups: 438 calories, 21g fat (11g saturated fat), 52mg cholesterol, 1059mg sodium, 42g carbohydrate (3g sugars, 1g fiber), 18g protein.