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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
Cook Time 30 minutes
Total Time 40 minutes
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.