Elevate your weeknight dinner with this quick and easy Thai-inspired Chickpea Curry Soup. A smooth, velvety red curry and coconut broth compliments the crisped chickpeas perfectly.
Inspired by Alison Roman's "The Stew," my rendition of this chickpea curry soup introduces a Thai twist with ingredients like coconut milk, red curry paste, peanut butter and fish sauce. The soup takes on a beautiful golden hue from the turmeric that beckons to be indulged. The interplay of fresh greens and crisped chickpeas add a satisfying crunch to this velvety smooth and creamy soup. This cozy creation weaves a tapestry of warm, vibrant flavors and will take you on a fun and exotic culinary journey!
Table of Contents
- Recipe walk-through
- Video
- Kitchen tools required
- Recipe FAQs
- Spotify playlists paired with this recipe
How to Make Chickpea Curry Soup
Watch the Video for Chickpea Curry Soup
More Soup Recipe Ideas
- Spicy Pork Ramen
- Green Goddess Soup
- Thai Sweet Potato Curry Soup with Salmon
- Italian Beans and Greens Soup with Sausage
Kitchen Tools Required
- cutting board and knife
- can opener
- 4-qt saucepan
- stirring spoon
- ladle
FAQ
Is this recipe vegetarian?
Technically, no. The fish sauce in this recipe is not vegetarian, however, you can easily substitute with soy sauce for a similar flavor profile!
Is red curry paste spicy?
Red curry paste does add a level of heat to this soup that may be too much for some people. If you're worried about it being too spicy, substitute with tomato paste instead to achieve a similar flavor without the heat.
How do I store and reheat leftovers?
Allow the soup to cool to room temperature, then transfer to an airtight container in the refrigerator for up to 5 days. Leftovers will reheat best on the stovetop or in the microwave. Simply heat the soup to your liking.
Chickpea Curry Soup
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Description
Elevate your weeknight dinner with this quick and easy Thai-inspired Chickpea Curry Soup. A smooth, velvety red curry and coconut broth compliments the crisped chickpeas perfectly!
Ingredients
- ¼ cup avocado oil or olive oil
- 1 large yellow onion, sliced thin
- 3 large garlic cloves, minced
- 1-inch piece fresh ginger, finely chopped or grated
- 3 tbsp red curry paste (substitute with tomato paste for a less spicy option)
- 2 (15oz) cans chickpeas, drained & rinsed
- 1 tsp turmeric
- ¼ tsp salt + ⅛ tsp black pepper
- 2 (15oz) cans full-fat coconut milk
- 3 tbsp natural peanut butter (sugar free)
- 2 cups vegetable stock or chicken stock
- 1 ½ tbsp fish sauce (vegetarians substitute with vegan fish sauce or soy sauce)
- 1 tsp rice vinegar
- 3 tbsp maple syrup or white sugar
- 2 large kale leaves, stems removed & roughly chopped
- 1 heaping cup baby spinach
- fresh cilantro, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- Crisp the chickpeas: Heat the oil in a large pot over medium-high heat. Add the onion, garlic, ginger and curry paste. Cook for about 4 minutes until the onions become slightly translucent. Add the chickpeas then season with turmeric, salt & pepper. Cook, stirring constantly, for another 4 minutes until the chickpeas crisp and develop a deeper color. Remove about 1 cup of the chickpeas for garnish later.
- Add the liquids then simmer: Use the back of a spoon to smash the remaining chickpeas in the pot (this will help thicken the stew). Pour the coconut milk (save about 1 tablespoon for garnish later), peanut butter and veggie stock into the pot then bring to a simmer. Let simmer for 25 minutes, stirring occasionally.
- Add everything else: Add the fish sauce (vegan fish sauce or soy sauce), rice vinegar, maple syrup (or sugar), kale and spinach then give everything a good stir. Let simmer for 5 more minutes.
- Serve and enjoy: Ladle the soup into bowls, then top with a drizzle of coconut milk, a spoonful of cooked chickpeas and garnish with hot sauce and fresh cilantro. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 mintues
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 1196
- Sugar: 28g
- Sodium: 675mg
- Fat: 63g
- Saturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 128g
- Fiber: 23g
- Protein: 42g
- Cholesterol: 1mg
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