Red Curry Meatball Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 5 (3 ounce) packages ramen noodles
• 3 garlic cloves, minced
• 2 tablespoons peanut oil
• 1 (13 1/2 ounce) can coconut milk, divided
• 1 1/2 tablespoons red curry paste
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 32 frozen mini fully cooked homestyle meatballs
• 4 cups chicken broth
• 1 medium zucchini, finely chopped
• 1 medium carrot, halved and sliced
• 1/4 cup shredded cabbage
• 2 teaspoons soy sauce
• bean sprouts, chow mein noodles, chopped fresh basil, green onions

Recipe

• 1 cook noodles according to package directions (discard seasoning packets or save for another use).
• 2 meanwhile, in a dutch oven or saucepan, saute garlic in oil for 1 minute. spoon 1/2 cup cream from top of coconut milk and place in pan. add the curry paste, curry powder, and turmeric; cook and stir for 5 minutes.
• 3 stir in meatballs, broth, zucchini, carrot, cabbage, soy 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.
• 4 drain noodles; stir into soup. garnish with bean sprouts, chow mein noodles, basil, and onions if desired.