Red Curry Carrot Soup

Name: Red Curry Carrot Soup
Yield: 8
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 micro greens

Red Curry Carrot Soup was pinched from <a href="https://www.tasteofhome.com/recipes/red-curry-carrot-soup/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"With its mix of delicious colors, textures and tastes, 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 micro greens

Go To Recipe

review