Description
This Thai Coconut Soup with Chickpeas is easy to prepare and packed with rich flavors from coconut milk, spices, and fresh veggies—perfect for any occasion.
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 (13.5 oz) coconut milk
- 4 cups vegetable stock
- 2 tbsp fish sauce or soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 8 oz noodles
- 1 red bell pepper, sliced
- 8 oz enoki mushrooms
- 1 cup frozen edamame
- 1/4 cup fresh cilantro, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 cup fresh Thai basil or mint, chopped
- 2 lime wedges
- 1 tbsp chili oil or sriracha
- 1/4 cup fried shallots or toasted peanuts
- 2 scallions, sliced
Instructions
- Heat avocado oil in a large pot over medium heat.
- Add diced shallots and sauté until soft, about 3-4 minutes.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Incorporate Thai red curry paste and cook for another minute.
- Pour in coconut milk and vegetable stock; bring to a simmer.
- Add fish sauce (or soy sauce) and lime juice; adjust flavors to taste.
- Cook noodles according to package instructions, then add to soup.
- Fold in sliced bell pepper, enoki mushrooms, edamame, and chickpeas; cook for 5 minutes.
- Serve warm with garnishes like cilantro, lime wedges, and crispy toppings.
Notes
Test the soup’s taste before serving to ensure the flavor is balanced.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add greens like spinach or kale at the end for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg