Description
This Thai Coconut Soup with Chickpeas is a delightful blend of creamy coconut milk, fresh veggies, and savory chickpeas. It’s an easy dish that’s bursting with flavor, ideal for a quick dinner or a comforting meal during chilly evenings.
Ingredients
- Avocado oil
- Shallot
- Garlic
- Fresh ginger
- Thai red curry paste
- Coconut milk
- Vegetable stock
- Fish sauce or soy sauce
- Lime juice
- Brown sugar
- Noodles (rice or ramen)
- Red bell pepper
- Enoki mushrooms
- Shelled edamame
- Fresh cilantro
- Chickpeas
- Olive oil
- Smoked paprika
- Garlic powder
- Salt
- Fresh Thai basil or mint leaves
- Lime wedges
- Chili oil or sriracha
- Fried shallots or toasted peanuts
- Scallions
Instructions
- Heat avocado oil in a large pot over medium heat and sauté shallot until translucent.
- Add garlic and ginger, cooking until fragrant.
- Stir in Thai red curry paste and cook for a minute.
- Pour in coconut milk and vegetable stock; bring to a gentle simmer.
- Add fish sauce (or soy sauce), lime juice, and brown sugar (if using), and let simmer for 10 minutes.
- Add noodles to the simmering broth and cook according to package instructions.
- Stir in red bell pepper, enoki mushrooms, and edamame, cooking for an additional 3-4 minutes.
- Mix in chickpeas and warm through for 2 minutes.
- Stir in chopped cilantro, adjust seasoning, and serve hot with garnishes.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
To prevent noodles from becoming mushy, cook them slightly under and add them right before serving.
Add more coconut milk to balance out spiciness if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg