Curried Ramen Soup

Leave it to me to not look at how expensive a specialty publication magazine is. I was standing in line at MalWart the other afternoon when "Best-Loved Reader Recipes" caught my eye. If I'd checked the price and saw it was $9.99 I might not have bought it. That said, I've already adapted one of their recipes, the Confetti Chicken Big Bowl.  Sorry no picture. :(  It's already packed up in the fridge so that I'll stop eating it. This made a huge pot of soup. At 12 servings, it's 5 WW points.

Curried Ramen Soup

2 carrots, shredded
1 head of broccoli, broken down into florets
2 cups green beans, cut in to bite sized pieces
1 green pepper, cut in to strips
1 red pepper, cut in to strips
2 cups snow peas, cut in to 1 inch pieces
4 very large cloves of garlic, crushed
2 T ginger, grated (I have paste in a tube)
2 T red curry paste (feel free to make it spicier by adding more)
1 t canola oil
2 cans light coconut milk (recipe called for 1 but I wanted it creamier)
6 cups water
3 packs of Oriental flavor ramen, broken in to pieces
flavor packets from 2 of the ramen packs
1 T low sodium soy sauce
1 t True Lime (can use juice of 1 lime)

Heat a large pot over medium high heat. Add in the 1t of oil. After a minute, stir in the garlic, ginger and curry paste and cook for a minute. Add in the vegetables and stir to mix in the aromatics. Next, add in the broken ramen, coconut milk and water. Stir and cover. Lower the heat to medium and cook until the noodles are done and the vegetables are cooked. This should be about 10 minutes.  Before serving, add in the flavor packets, soy sauce and lime. Stir well and serve.

Note: I totally forgot about the bean sprouts I wanted to add. Bummer. I'll add them when I heat up leftovers.