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Chickpea Coconut Curry Soup Recipe

Chickpea Coconut Curry Soup recipe


This is a warm, creamy soup with chickpeas and coconut. It's filled with veggies and spices, and has rice noodles. You boil the soup, add veggies and chickpeas, and put noodles in your bowl. It's yummy and good for you!


200 g Red Curry Paste
400 ml Coconut Milk
240 g Canned Chickpeas, drained and rinsed
1 Tbsp Brown Sugar
1 Tbsp Soy Sauce
250 g Spinach
200 g Carrots, sliced
100 g Rice Noodles
4 Eggs, hard-boiled and peeled
1 Tbsp Olive Oil
Fresh Basil leaves for garnish
1 liter Vegetable Broth


In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the red curry paste and cook for 2 minutes until fragrant.
Pour in the vegetable broth and bring to a simmer. Then add the coconut milk and continue to simmer for 10 minutes.
Stir in the brown sugar and soy sauce until well combined.
Add the sliced carrots to the pot and cook for 5 minutes. Then add the spinach and chickpeas, and cook for another 5 minutes until the spinach is wilted and the chickpeas are heated through.
While the soup is simmering, prepare the rice noodles according to the package instructions.
To serve, place a portion of rice noodles in each bowl. Ladle the hot curry soup over the noodles, making sure to distribute the veggies and chickpeas evenly.
Top each bowl with a hard-boiled egg cut into halves and garnish with fresh basil leaves.

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