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Janelle Carss

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 to 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Canadian, Thai
Calories: 512
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil or other neutral oil use a splash of water if oil free
  • 1 yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 2 15-oz cans (2 cups) of chickpeas, drained and rinsed
  • 1 cup moong dal (split yellow lentils) sub for red split lentils
  • 1 tbsp soy sauce, plus more to taste use tamari if gluten-free
  • 2 tbsp yellow Thai curry paste sub red or green curry paste
  • 2 cups chopped veggies of choice (cauli, broccoli, bell peppers, bok choy, etc.)
  • 1 14-oz can of coconut milk
  • 4 cups vegetable broth
  • ¼ cup nutritional yeast
  • 1 to 2 tsp maple syrup sub coconut sugar
  • 1 to 2 tbsp lime juice
  • Fresh cilantro or mint for garnish
  • Green onions, for garnish
  • lime wedges, for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Notes

Macros per serving:
4 servings = 512 cal, 19g protein, 51g carbs, 22g fats, 15g fibre
6 servings = 340 cal, 12g protein, 34g carbs, 14g fats, 10g fibre