Ramen Noodles: Elegance on a Budget
As a result of COVID-19, many families are experimenting with new recipes for familiar favorites. Ramen noodles are inexpensive and can be dressed up on a budget. The real bonus is that most recipes are made without the heavy sodium seasoning packet. Try this recipe for
Red Curry Carrot Soup by Taste of Home:
- 3 packages (3 ounces each) ramen noodles
- 3 garlic cloves, minced
- 2 tablespoons peanut oil
- 1 can (13.66 ounces) coconut milk, divided
- 2 tablespoons red curry paste
- 1-1/2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 32 frozen fully cooked homestyle meatballs (1/2 ounce each)
- 4 cups chicken broth
- 1 medium zucchini, finely chopped
- 1 medium carrot, halved and sliced
- 1/4 cup shredded cabbage
- 2 teaspoons fish sauce or soy sauce
- Optional garnishes: Bean sprouts, chow mein noodles, chopped fresh basil, green onions and microgreens
- Cook noodles according to package directions (discard seasoning packets or save for another use).
- Meanwhile, in a Dutch oven, sauté garlic in oil for 1 minute. Spoon 1/2 cup cream from the 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 micro greens if desired.