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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    8 servings (2-1/2 quarts)

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

  • 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 until oil separates from coconut milk mixture, about 5 minutes.
  • 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.
  • 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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Reviews

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Average Rating:
  • Carolyn
    Jul 26, 2020

    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!

  • gegege
    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.

  • mtnight
    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.

  • collegeave
    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!

  • cherylpulver
    Jan 15, 2011

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

  • sandyhanc
    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!

  • jimandval
    Aug 4, 2010

    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 :-)

  • writerwoman
    Jul 22, 2010

    No comment left