Red Curry Carrot Soup
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 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
Ingredients
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5 packages (3 ounces each) ramen noodles
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3 garlic cloves, minced
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2 tablespoons peanut oil
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1 can (13.66 ounces) coconut milk, divided
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2 tablespoons red curry paste
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1-1/2 teaspoons curry powder
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1/2 teaspoon ground turmeric
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32 frozen fully cooked homestyle meatballs (1/2 ounce each)
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4 cups chicken broth
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1 medium zucchini, finely chopped
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1 medium carrot, halved and sliced
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1/4 cup shredded cabbage
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2 teaspoons fish sauce or soy sauce
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Optional garnishes: Bean sprouts, chow mein noodles, chopped fresh basil, green onions and microgreens
Directions
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1.
Cook noodles according to package directions (discard seasoning packets or save for another use).
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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.
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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.
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4.
Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.
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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