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“Recipe is from the cooking blog Recipe Shoebox.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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