Thai Chickpea Coconut Curry Soup

Thai Chickpea Coconut Curry Soup!

This thai noodle soup is comforting and filling. The warm coconut tomato broth is seasoned with turmeric and curry, which pairs perfectly with the thai rice noodles and chickpeas. I used peppers, broccoli, and mushrooms in this soup, but you can experiment with whatever veggies you have on hand. Snow peas and carrots would also be delicious here.

This soup contains a mixture of healthy fats, plant-based protein, and fibre, for a filling and nutrient dense soup. I love serving this soup for a warming and filling lunch throughout the winter months. Please let me know if you make with any modifications, I’d love to hear what you experiment with!

For more vegan soup recipes, try my Vegetable Chickpea and Rice Soup, Thai Noodle Soup with Crispy Chickpeas, or Sweet Potato Lentil Soup.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Thai Chickpea Coconut Curry Soup

Laura Brining

Thai noodle soup with chickpeas and vegetables

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6

Ingredients

  

• 2 teaspoons olive oil
• 3-4 cloves of garlic minced
• 2 tablespoons minced ginger
• 1 medium onion diced
• 1 medium bell pepper sliced
• One 8 oz package of mushrooms sliced
• Two 400ml cans of coconut milk
• 2 cups water
• 1/2 cup tomato sauce
• 2 teaspoons turmeric powder
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chickpeas cooked
• 1/2 of a 1 pound package of thai rice noodles cooked according to package directions
• 1 head broccoli chopped
• 1/2 bunch of fresh cilantro chopped
• 3 stocks of green onions sliced

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the minced garlic, ginger, onions, peppers, and mushrooms. Cook over medium heat until soft, about 5-7 minutes.
• Add the coconut milk, water, tomato sauce, turmeric, curry powder, salt, and pepper. Stir to combine, reduce heat to low, and simmer for about 20 minutes.
• Add the cooked chickpeas and rice noodles, broccoli, cilantro, and green onions. Cook until the broccoli is bright green and soft, about 3-5 minutes.
• Serve and enjoy.

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