Red Curry Carrot Soup Recipe
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Servings: 8 servings (2-1/2 quarts).
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
