Ingredients
5 packages (3 ounces each) ramen noodles3 garlic cloves, minced2 tablespoons peanut oil1 can (13.66 ounces) coconut milk, divided2 tablespoons red curry paste1-1/2 teaspoons curry powder1/2 teaspoon ground turmeric32 frozen fully cooked homestyle meatballs (1/2 ounce each)4 cups chicken broth1 medium zucchini, finely chopped1 medium carrot, halved and sliced1/4 cup shredded cabbage2 teaspoons fish sauce or soy sauceOptional garnishes: Bean sprouts, chow mein noodles, chopped fresh basil, green onions and microgreens
Preparation
Cook noodles according to package directions (discard seasoning packets or save for another use).
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.
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.
Garnish with bean sprouts, chow mein noodles, basil, green onions and microgreens if desired.
