Thai Curry Chickpea Soup
If you’ve never met a Thai curry you didn’t like, you’ll love this Thai Curry Chickpea Soup! Packed with lots of fibre and protein, it’s a flavourful and quick 30-minute meal that’s perfect for weeknights. Gluten and oil-free options.
Watch how to make my Thai Curry Chickpea Soup over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
Legumes are one of the most nourishing sources of fibre, protein and complex carbohydrates on the planet, which can support a healthy gut, cholesterol reduction and better heart health. All you need to do is crack open a can of beans and make an easy recipe like my Thai Curry Chickpea Soup!
This 30-minute, one-pot soup packs so much flavour thanks to yellow Thai curry paste, which happens to be my favourite of all the Thai curries. It’s lemongrass and ginger-heavy, and a little milder than the spicier green and red Thai curry pastes. But if you prefer one of those you can totally swap it!
Ingredients:
- 1 tbsp coconut oil or other neutral oil
- 1 yellow onion, diced
- 1 tbsp fresh minced ginger
- 4 cloves garlic, minced
- 2 (15-oz) cans chickpeas, drained
- 1 cup moong dal (split yellow lentils, sub for red split lentil)
- 1 tbsp soy sauce, plus more to taste
- 2 tbsp yellow Thai curry paste (sub red or green curry paste)
- 2 cups of veggies of choice (cauli, broccoli, bell peppers, bok choy, etc.)
- 1 (14-oz) cans coconut milk, plus more for serving
- 4 cup vegetable broth
- ¼ cup nutritional yeast
- 1-2 tsp maple syrup, sub coconut sugar
- 1-2 tbsp lime juice
- Handful of spinach, optional
- Fresh cilantro or mint for garnish
- Green onions, for garnish
How to Make Thai Curry Chickpea Soup
Thai Curry Chickpea Soup is a true one-pot wonder, as everything gets cooked in just one pot. No fuss, no muss!
- Heat a large pot or Dutch oven over medium heat. Add 1 tbsp coconut oil or a splash of water and then add the yellow curry paste, ginger and garlic, and mix with a spatula until well combined into a slightly thinner paste.
- Add half the can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, maple, soy sauce and stir well.
- Add chickpeas, yellow lentils, cauliflower, plus the veggie broth.
- Add coconut milk and vegetable broth and bring back to a rapid simmer, covered, over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes.
- Near the end of cooking, add the lime juice and nutritional yeast (and optional handfuls of spinach) and stir. Then taste and adjust seasonings as needed.
- Serve hot. Optional (but highly recommended): Garnish with mint or cilantro, more coconut milk, lime juice, or red chili flakes. You can also serve over rice or cooked ramen noodles for a more filling meal. Enjoy!
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Thai Curry Chickpea Soup
Ingredients
Method
- Heat a large pot or Dutch oven over medium heat. Add 1 tbsp coconut oil or a splash of water and then add the yellow curry paste, ginger and garlic, and mix with a spatula until well combined into a slightly thinner paste.
- Add half the can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, maple, soy sauce and stir well. Stir in the chickpeas, yellow lentils, cauliflower, plus the veggie broth.
- Add coconut milk and vegetable broth and bring back to a rapid simmer, covered, over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes.
- Near the end of cooking, add the lime juice and nutritional yeast (and optional handfuls of spinach) and stir. Then taste and adjust seasonings as needed.
- Serve hot. Optional (but highly recommended): Garnish with mint or cilantro, more coconut milk, lime juice, or red chili flakes. You can also serve over rice or cooked ramen noodles for a more filling meal. Enjoy!
