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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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With its mix of delicious colors, textures and tastes, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. âDilnaz Heckman, Buckley, Washington 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 and green onions |
Directions:
1. Cook noodles according to package directions (discard seasoning packets or save for another use).
2. Meanwhile, in a Dutch oven, saute garlic in oil for 1 minute. Spoon 1/2 cup cream from top of coconut milk and place in the pan. Add the curry paste, curry powder and turmeric; cook and stir for 5 minutes or until oil separates from coconut milk mixture.
3. Stir in the meatballs, broth, zucchini, carrot, cabbage, fish 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. Drain noodles; stir into soup.
4. Garnish with bean sprouts, chow mein noodles, basil and onions if desired. Yield: 8 servings (2-1/2 quarts).
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