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Red Curry Carrot Soup

Total Time

Prep: 20 min. Cook: 15 min.

Makes

8 servings (2-1/2 quarts)

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

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

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 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.

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