Chickpea Coconut Curry Noodle Soup
Cozy and comforting, this Chickpea Coconut Curry Noodle Soup has a red curry coconut broth and is filled with veggies, chickpeas & noodles!
Ingredients
- 2 tablespoons sesame oil
- 1 yellow onion sliced
- 2 red bell peppers sliced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon turmeric
- 1/4 teaspoon pepper
- red pepper flakes to taste, optional
- 3 tablespoons red curry paste
- 3 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 3 tablespoons unsalted peanut butter
- 2 15-ounce cans chickpeas drained and rinsed
- 2 handfuls kale chopped
- 2 tablespoons cilantro chopped, plus more for serving
- 1 lime juiced, plus more for serving
- 8 ounces linguine dry
Equipment
Instructions
- Heat the sesame oil in a stock pot over medium heat. Add the onions, bell peppers, garlic, ginger, turmeric, pepper & red pepper flakes and cook for 2-3 minutes, stirring frequently.
- Add the red curry paste and cook for another minute. Pour in the broth, coconut milk, soy sauce, peanut butter and chickpeas. Stir to combine and bring to a boil. Lower the heat and simmer for 15-20 minutes.
- Meanwhile bring a pot of water to a boil and cook the linquine according to the package instructions. Drain and set aside.
- Add the kale, cilantro and lime juice to the soup and cook for a couple of minutes, or until the kale is wilted. Taste and adjust seasonings as needed.
- To serve add noodles and soup to each bowl. Top with more cilantro and serve with lime wedges.
Video
Calories: 546kcal, Carbohydrates: 61g, Protein: 20g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Sodium: 668mg, Potassium: 780mg, Fiber: 11g, Sugar: 5g, Iron: 6mg
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