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Thai Curry Meatball Soup

  • < 5 minutes prep time
  • 35 cook time
  • Serves 8
  • Share:
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  • 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
    • 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
  • 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, microgreens and onions if desired.