Red Curry Carrot Soup
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
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, green onions and microgreens
Reviews
Really great flavor; we nix the noodles altogether and make it a keto soup. I also recommend making your own Thai spiced meatballs (I use double the meat 1lb pork; 1 pound beef and add all of the spices that are in the soup). Additionally, I use (lots of) chopped spinach and a couple carrots for the veggies (No cabbage, no zucchini). Ousting the noodles altogether probably fixes the problem of not enough liquid, which a few other reviews have noted. My husband and I both love it, as well as our 1yo and 3yo!
Delicious soup.Too many noodles.Two packages would probably be enough.Iwould add noodles to a bowl then add the soup and warm it.
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.
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!
The soup had good flavor but I agree that all those noodles and meatballs absorbed most of the liquid.
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!
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 :-)
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