Red Curry Meatball Soup

• 5 (3 ounce) packages ramen noodles
• 3 garlic cloves, minced
• 2 tablespoons peanut oil
• 1 (13 1/2 ounce) can coconut milk, divided
• 1 12 tablespoons red curry paste
• 1 12 teaspoons curry powder
• 12 teaspoon turmeric
• 32 frozen mini fully cooked homestyle meatballs
• 4 cups chicken broth
• 1 medium zucchini, finely chopped
• 1 medium carrot, halved and sliced
• 14 cup shredded cabbage
• 2 teaspoons soy sauce
• bean sprouts, chow mein noodles, chopped fresh basil, green onions

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.
3. Spoon 1/2 cup cream from top of coconut milk and place in pan.
4. Add the curry paste, curry powder, and turmeric; cook and stir for 5 minutes.
5. Stir in meatballs, broth, zucchini, carrot, cabbage, soy sauce, and remaining coconut milk.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, for 15-20 minutes or until carrot is tender and meatballs are heated through.
8. Drain noodles; stir into soup.
9. Garnish with bean sprouts, chow mein noodles, basil, and onions if desired.

ramen noodles, garlic, peanut oil, coconut milk, red curry, curry powder, turmeric, meatballs, chicken broth, zucchini, carrot, cabbage, soy sauce, bean sprouts

Taken from www.food.com/recipe/red-curry-meatball-soup-488071 (may not work)