Red Curry Carrot Soup Recipe: How to Make It

Name: Red Curry Carrot Soup Recipe: How to Make It
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

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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

Keywords

thai curry carrot soup

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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