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| Red Curry Carrot Soup submitted by Mom Johnson |
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Description
I love this curried soup - use frozen cooked meatballs for a quicker version. Otherwise, I make tiny Asian-flavored chicken meatballs (from our appetizer section - Chicken meatballs with Ponzu sauce, minus the sauce!) To make ahead, only add the ramen when ready to serve as the noodles tend to get mushy after cooking.
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Directions
Cook noodles according to package instructions.
Meanwhile, in a Dutch oven, saute the garlic in the oil for about 1 minute. Spoon 1/2 cup of the coconut milk into the pan and add the curry paste, curry powder and turmeric. Cook and stir for about 5 minutes.
Stir in the meatballs, broth, zucchini, carrots, cabbage, fish sauce and the remaining coconut milk. Bring to a boil, reduce heat, and simmer uncovered until the carrot is tender and meatballs are heated through. Drain the noodles and stir into the soup. Garnish as desired.
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Ingredients
 5 (3 oz.) packages ramen noodles (discard flavor packets)
3 garlic cloves, minced
2 T. peanut oil
1 can (13 oz.) coconut milk, divided
2 T. red curry paste
1 1/2 tsp. curry powder
1/2 tp. ground turmeric
32 frozen cooked homestyle meatballs
4 cups chicken broth
1-2 medium zucchini, chopped
1-2 carrots, sliced on the diagonal
1 cup shredded cabbage
2 tsp. fish sauce
Optional garnishes: Bean sprouts, chopped fresh basil, green onions
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