Red Curry Carrot Soup Recipe

Ingredients

5 packages (3 ounces each) ramen noodles

3 garlic cloves, minced

2 tablespoons peanut oil

1 can (14 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 or soy sauce

Optional garnishes: bean sprouts, chow mein noodles, chopped fresh basil and green onions

Preparation

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 for 5 minutes or until oil separates from coconut milk mixture.

Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until carrot is tender and meatballs are heated through. Drain noodles; stir into soup.

Garnish with bean sprouts, chow mein noodles, basil and onions if desired. Yield: 8 servings (2-1/2 quarts).

Editor’s Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream.

Nutrition Facts: 1-1/4 cups (calculated without optional garnishes) equals 572 calories, 38 g fat (22 g saturated fat), 26 mg cholesterol, 1,204 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.

Pewp 10 min Cook 15 min