Red Curry Meatball Soup

Recipe is from the cooking blog Recipe Shoebox.

• Ready In: 35 mins
• Serves: 4

Ingredients

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

• Optional garnishes

•  bean sprouts, chow mein noodles, chopped fresh basil, green onions

Directions

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. Spoon 1/2 cup cream from top of coconut milk and place in pan. Add the curry paste, curry powder, and turmeric; cook and stir for 5 minutes.
3. Stir in meatballs, broth, zucchini, carrot, cabbage, soy 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.
4. Drain noodles; stir into soup. Garnish with bean sprouts, chow mein noodles, basil, and onions if desired.