Description
This Thai Coconut Soup with Chickpeas is a warm, comforting dish that combines creamy coconut milk, fresh ginger, and chickpeas for a quick, hearty meal.
Ingredients
Scale
- 2 tbsp avocado oil
- 1 medium shallot, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable stock
- 2 tbsp fish sauce or soy sauce
- 2 tbsp lime juice
- 1 tsp brown sugar
- 8 oz noodles
- 1 red bell pepper, sliced
- 4 oz enoki mushrooms
- 1 cup frozen edamame
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup Thai basil or mint leaves, chopped
- 2 lime wedges
- 1 tbsp chili oil or sriracha
- 1/4 cup fried shallots or toasted peanuts
- 2 scallions, sliced
Instructions
- Heat oil in a large pot and sauté shallot until translucent.
- Add garlic and ginger, cooking for 2 minutes.
- Stir in Thai red curry paste and cook for 2-3 minutes.
- Pour in coconut milk and vegetable stock, bring to a simmer for 10 minutes.
- Add fish sauce (or soy sauce) and lime juice; simmer for another 5 minutes.
- Toss in bell pepper, mushrooms, edamame, and noodles; cook until noodles are tender.
- Fold in chickpeas and heat through for 2 minutes.
- Serve with garnishes like cilantro, lime juice, and toppings.
Notes
Taste as you go and adjust seasonings according to your preferences.
Use fresh ingredients for enhanced flavor, particularly garlic, ginger, and herbs.
Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg