Red Curry Carrot Soup

1. 1

   Cook noodles according to package directions (discard seasoning packets or save for another use).

2. 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. 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. 4

   Garnish with bean sprouts, chow mein noodles, basil and onions if desired. Yield: 8 servings (2-1/2 quarts).

5. 5

   Editor's Note: This recipe was tested with regular (full-fat) coconut milk. Light coconut milk contains less cream.

6. 6

   Nutrition Facts: 1-1/4 cups (calculated without optional garnishes) equals 572 calories, 38 g fat (22 g saturated fat), 26 mg cholesterol, 1,204 mg sodium, 43 g carbohydrate, 3 g fiber, 15 g protein.

7. 7

   Pewp 10 min Cook 15 min

* Per serving · 4 servings · Values may vary.