halfbakedharvest4.8
30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas
A creamy Thai-inspired soup That's the simplest cozy weeknight dinner!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. To make the chickpeas. Preheat oven to 425° F.2. On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for ⏱️ 15 minutes. Add the coconut and sesame seeds, toss and bake ⏱️ 5-10 minutes, until extra crisp. Remove and toss with chili oil.3. To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about ⏱️ 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, ⏱️ 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.4. Meanwhile, cook the noodles according to package directions. 5. Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.
(14 ounces) full-fat coconut milk2 cans(14 ounces) chickpeas, drained, plus patted dry1 cansesame seeds3 tablespoonsfish sauce (or use soy sauce)3 tablespoons
Nutrition Facts
calories
515 kcal
serving Size
1 serving
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