Red Curry Carrot Soup Recipe: How to Make It

Name: Red Curry Carrot Soup Recipe: How to Make It
Total time: 35 min
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

www.tasteofhome.com

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

View full recipe on www.tasteofhome.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.

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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