30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas
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Half Baked Harvest · by Tieghan Gerard★ 4.8 (92)

30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas

NUTRITION · PER SERVING30M COOK
CAL 67%·PRO 68%
CARBS 103G31% OF CAL
19G FIBER0G ADDED0G INTRINSIC63G OTHER21G TOTAL SUGAR
FAT 95G64% OF CAL
53G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy Thai-inspired coconut curry noodle soup with rice noodles, broccoli, chickpeas, and crispy chili oil-coated chickpeas on top. Ready in 30 minutes. Comforting and flavorful, perfect for a cozy weeknight meal.

mainthaisoupbeansdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh chopped ginger
  • 1 shallot, chopped
  • 1/4 cup Thai red curry paste
  • 2 cans (14 ounces) full-fat coconut milk
  • 2-3 cups low-sodium broth
  • 3 tablespoons fish sauce ((or use soy sauce))
  • 3 tablespoons creamy peanut butter
  • 1 bunch broccolini (or 3 cups spinach)
  • 1/4 cup fresh cilantro or Thai basil, chopped
  • 8 ounces egg or rice noodles
  • limes and peanuts, for serving
  • 1 can (14 ounces) chickpeas, drained, plus patted dry
  • 1/4 cup tamari/soy sauce
  • 1 tablespoon pure maple syrup
  • 1/2 cup flaked unsweetened coconut
  • 3 tablespoons sesame seeds
  • 1/4 cup chili oil
PREP
10M
SODIUM
2776MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.