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Ramen Curry in a Hurry Carrot Soup

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"Ramen upgrade"

Serves 8 | Prep Time 20 minutes | Cook Time 15 minutes

Why I Love This Recipe

Quick and flavorful

Ingredients You'll Need

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 micro greens


Cook noodles according to package directions (discard seasoning packets or save for another use).
Meanwhile, in a deep pot, 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.
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.
Garnish with bean sprouts, chow mein noodles, basil, microgreens and onions if desired.

Pairs Well With

cold fruit or salad

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