26/50 Red Curry Carrot Soup (Green Curry Noodle Bowl)
5 3-oz packages ramen noodles
3 garlic cloves, minced
2 T pecan oil
1 13-oz can light coconut milk, divided
2 T green curry paste
1 ½ t curry powder
½ t turmeric
28 frozen fully cooked homestyle meatballs (1/2 oz each)
4 c water
4 t Vegetarian Better Than Bouillon
1 small zucchini, quartered and sliced
1 medium carrot, peeled, halved and sliced
1 c shredded green cabbage
2 t soy sauce
1 In a Dutch oven, sauté garlic in oil for 1 minute. Add ½ cup coconut milk, curry paste, curry powder and turmeric; cook and stir until oil separates from coconut milk, about 5 minutes.
3 Stir in meatballs, water, bouillon, zucchini, carrot, cabbage, soy 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.
4 Meanwhile, cook noodles according to package directs (save seasoning packets for another use).Drain noodles; stir into soup. Serve sprinkled with chow mein noodles if available.
The original recipe that the above recipe is based on was called “Red Curry Carrot Soup” — I can’t say I actually made “Red Curry Carrot Soup”. The main reason for this is that my local grocery store only carries green curry. So I can say that I made the recipe for “Green Curry Carrot Soup”. But I would not call this recipe a “soup recipe”, let alone a “Carrot Soup”. It did yield a tasty bowl of noodles with vegetables and meatballs. The carrots were not a main attraction so I don’t think they deserve the headliner position in the title. They did add their nice carrotiness to the zucchini, cabbage and meatballs in this noodle bowl recipe. Half-ounce meatballs in a soup are fairly inconvenient; they are not bite-sized, but since this was a noodle bowl and not a soup I guess the inconvenience was minimal because I was eating it with a fork! Anyway, the flavors were really good. I understand that green curry paste is sweeter than red curry paste. I’m not at all opposed to a little spice, so I’d like to try this recipe again to experience the proper flavor. But the 5 packages of ramen would still make it a noodle bowl instead of a soup, so maybe 2 or 3 packages of ramen instead of 5 and maybe thaw and cut the meatballs in half. That was my experience making and tasting this recipe and my thoughts for future experiences with it. But for the present, I think “Green Curry Noddle Bowl” turned out pretty good, just not what I was expecting from “Red Curry Carrot Soup”!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.