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Coconut Green Curry Soup with Chickpeas and Spinach Recipe

Stashcook

This is a warm, creamy soup with a Thai twist. It has chickpeas and spinach in a coconut green curry broth. It's easy to make and perfect for a cozy meal.

Ingredients

1 tablespoon olive oil
2 tablespoons green curry paste
1 x (15 oz) can chickpeas, drained and rinsed
5 cups vegetable broth
1 x (13.5 oz) can coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt
4 cups baby spinach
1 tablespoon lime juice
1/4 cup chopped fresh basil

Method

1
Heat the olive oil in a large pot over medium-high heat.
2
Add the green curry paste and cook for 1 minute, stirring constantly.
3
Add the chickpeas and cook for another 2 minutes, stirring occasionally.
4
Pour in the vegetable broth, coconut milk, soy sauce, brown sugar, and salt. Stir well to combine.
5
Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 15 minutes.
6
Stir in the baby spinach and cook until wilted, about 2 minutes.
7
Remove the pot from the heat and stir in the lime juice and chopped basil.
8
Serve the soup hot, garnished with extra basil if desired.
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