Red Curry Carrot Soup

• 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

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 until oil separates from coconut milk mixture, about 5 minutes.
3. Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, until carrot is tender and meatballs are heated through, 15-20 minutes. Drain noodles; stir into soup.
4. Garnish with bean sprouts, chow mein noodles, basil, microgreens and onions if desired.

ramen noodles, garlic, peanut oil, coconut milk, red curry, curry powder, ground turmeric, meatballs, chicken broth, zucchini, carrot, cabbage, fish sauce

Taken from www.tasteofhome.com/recipes/red-curry-carrot-soup/ (may not work)