If you are on the lookout for a vibrant, comforting dish that is both hearty and packed with flavor, this Thai Coconut Soup with Chickpeas Recipe is exactly what you need. Imagine a creamy coconut broth infused with fragrant red curry paste, bright lime, and fresh herbs, paired with tender noodles, crisp vegetables, and perfectly roasted chickpeas for that satisfying crunch. It’s a soul-warming bowl of goodness that’s as nourishing as it is delicious, making it an instant favorite for lunch or dinner.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that authentic, layered taste in this Thai Coconut Soup with Chickpeas Recipe. Each element plays a crucial role in building the rich, creamy texture and bold, aromatic flavors you’ll find with every spoonful.
- Avocado oil: A neutral oil perfect for sautéing without overpowering the spices.
- Small shallot, diced: Adds a mild sweetness and depth to the base of the soup.
- Garlic cloves, minced: Essential for that classic savory warmth that rounds out the curry.
- Fresh ginger, grated: Brings a zesty, bright kick that balances the richness of the coconut milk.
- Thai red curry paste: The star seasoning, providing the complex heat and color for the dish.
- Coconut milk: Creates the creamy, luscious body of the soup that comforts and delights.
- Vegetable stock: Adds volume and subtle savory notes, adjustable to your preferred soup thickness.
- Fish sauce or soy sauce: Infuses umami depth, with soy sauce as a great vegetarian alternative.
- Fresh lime juice: Brightens the soup with its refreshing acidity and balances the creamy elements.
- Brown sugar (optional): Provides a touch of sweetness to mellow the spices and harmonize flavors.
- Noodles (rice or ramen): Carbohydrate comfort that’s perfect for soaking up the aromatic broth.
- Red bell pepper, thinly sliced: Adds vibrant color and fresh crunch.
- Enoki mushrooms: Delicate and tender, they soak up flavors beautifully.
- Shelled frozen edamame: Contributes a burst of green freshness and a protein boost.
- Fresh cilantro: Garnishes the soup with a herbal brightness that’s quintessentially Thai.
- Canned chickpeas: Roasted and spiced for that irresistible crispy texture.
- Olive oil: Used to roast chickpeas to golden perfection.
- Smoked paprika, garlic powder, salt: Seasoning trio elevating the roasted chickpeas with smoky, savory notes.
- Fresh Thai basil or mint leaves: Optional fresh herbs for added fragrance and flavor lifts.
- Lime wedges, chili oil or sriracha, fried shallots or toasted peanuts, scallions: All fantastic garnishes to personalize your soup experience.
How to Make Thai Coconut Soup with Chickpeas Recipe
Step 1: Roast the Chickpeas
Begin by preheating your oven to 400°F (200°C). Pat your canned chickpeas dry to ensure they crisp up nicely in the oven. Toss them in olive oil, smoked paprika, garlic powder, and salt for that perfect blend of smoky and savory flavors. Roast for about 20-25 minutes, shaking the pan halfway through, until they’re irresistibly golden and crunchy. These chickpeas will be the highlight crunch in your soup, adding a textural contrast you’ll love.
Step 2: Build the Aromatic Coconut Broth
In a large pot, heat the avocado oil over medium-high heat until shimmering. Add the diced shallot, minced garlic, grated ginger, and red curry paste. Stir everything together and let the mixture cook for about 2 minutes until fragrant—the smell itself is enough to get your mouth watering! This step unlocks the deep, complex layers of flavor that make this soup truly special.
Step 3: Add Liquids and Simmer
Once the aromatics are ready, pour in the creamy coconut milk and vegetable stock. Stir in fish sauce or soy sauce for umami, freshly squeezed lime juice for brightness, and brown sugar if you like a hint of sweetness. Bring the soup to a gentle boil, then reduce the heat and let it simmer, allowing all those flavors to meld together beautifully.
Step 4: Incorporate the Vegetables
Throw in the thinly sliced red bell pepper, enoki mushrooms, and shelled edamame for a burst of color, texture, and nutrition. Let the vegetables cook gently for 2-3 minutes until just tender, so they retain their fresh bite without becoming mushy.
Step 5: Prepare the Noodles
While the soup simmers, bring a separate pot of water to a boil and cook your choice of noodles—rice noodles or ramen—according to package instructions. Drain well once al dente, ready to soak up the luscious broth.
Step 6: Assemble Your Thai Coconut Soup with Chickpeas Recipe
Divide the cooked noodles into serving bowls. Ladle the fragrant hot coconut curry broth with vegetables over the noodles, then generously top with your roasted chickpeas for that satisfying crunch. Finish with a sprinkle of fresh cilantro and any garnishes you love – a drizzle of chili oil, a squeeze of lime, crispy shallots, or toasted peanuts all make fantastic options. Serve immediately and enjoy every comforting spoonful.
How to Serve Thai Coconut Soup with Chickpeas Recipe
Garnishes
Garnishes can transform this soup from delicious to unforgettable. Fresh cilantro and Thai basil or mint leaves bring a lively brightness, while lime wedges add zingy freshness. For heat lovers, chili oil or sriracha offers a fiery kick. Don’t forget a handful of fried shallots or toasted peanuts for that addictive crunch that plays beautifully against the creamy broth.
Side Dishes
This Thai Coconut Soup with Chickpeas Recipe shines as a standalone meal, but if you want to round things out, light and refreshing side dishes work best. Think a simple cucumber salad with a tangy dressing or steamed jasmine rice to scoop up every last bit of broth. A crisp papaya salad or lightly grilled veggies would also complement the flavors perfectly.
Creative Ways to Present
For a fun twist, serve the soup in Thai-style coconut bowls or hollowed-out mini pumpkins for extra flair at your next gathering. You can also pile the roasted chickpeas on top separately so guests can add as many as they want. For a more rustic feel, use handcrafted ceramic bowls and sprinkle edible flowers for a delicate touch that will impress friends and family alike.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the refrigerator. Transfer any leftovers to an airtight container and store for up to 3 days. The flavors deepen over time, although the crispiness of the chickpeas will soften, so it’s best to add fresh roasted chickpeas when reheating.
Freezing
The broth, vegetables, and noodles can be frozen without issue in a sealed container for up to 2 months. It’s a great make-ahead meal for busy days. Just avoid freezing the roasted chickpeas; instead, keep them separate and roast fresh when you reheat the soup.
Reheating
Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally. Add a splash of vegetable stock or water if the soup feels too thick. Top your reheated soup with freshly roasted chickpeas and fresh herbs so it tastes just like the first time.
FAQs
Can I make this Thai Coconut Soup with Chickpeas Recipe vegan?
Absolutely! Simply substitute fish sauce with soy sauce or tamari, and you’re good to go. The recipe is already packed with plant-based ingredients, making it naturally vegan-friendly.
What kind of noodles work best in this soup?
Rice noodles or ramen noodles are both excellent choices as they absorb the flavorful broth beautifully and cook quickly. Choose your favorite based on texture preference.
How spicy is this soup?
The heat level depends on the amount of Thai red curry paste used. It’s moderately spicy with a warming kick, but you can always adjust the quantity to suit your taste or add chili oil afterward for extra heat.
Can I use dried chickpeas instead of canned?
You can, but remember to soak and cook them beforehand, which will add extra time. Canned chickpeas are a simple and convenient choice that works perfectly for this recipe.
What are the best garnishes for this soup?
Fresh herbs like cilantro and Thai basil, lime wedges, fried shallots, toasted peanuts, scallions, and chili oil are all wonderful options. They add layers of flavor, freshness, and texture to complete the dish.
Final Thoughts
I truly hope you give this Thai Coconut Soup with Chickpeas Recipe a try because it’s a bowl full of warmth, flavor, and wholesome goodness that never disappoints. Whether you’re cooking for a friend, family, or just yourself, it’s one of those recipes that feels special every time. Enjoy every spoonful of this vibrant, comforting delight!
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Thai Coconut Soup with Chickpeas Recipe
This vibrant Thai Coconut Soup with Chickpeas combines the creamy richness of coconut milk with the bold flavors of red curry paste and fresh herbs. Roasted chickpeas add a delightful crunch, while enoki mushrooms, bell peppers, and edamame provide a medley of textures. Served over noodles, this comforting soup is perfect for a quick, flavorful meal that balances spice, tang, and heartiness in just 35 minutes.
- Total Time: 35 minutes
- Yield: 2 servings
Ingredients
Roasted Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Coconut Soup Base
- 1 tablespoon avocado oil
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste (adjust to taste for spice)
- 1 (13.5 ounce) can coconut milk
- 4–5 cups vegetable stock (depending on your consistency preference)
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon lime juice, freshly squeezed (to taste)
- ½ tablespoon brown sugar (optional, for balance)
Vegetables and Noodles
- 1 red bell pepper, thinly sliced
- 1 pack (4 ounces) enoki mushrooms, ends trimmed
- 1 cup shelled edamame, frozen
- 8 ounces noodles, rice noodles or ramen noodles
Garnishes
- 2 tablespoons fresh cilantro, finely chopped
- fresh Thai basil or mint leaves
- lime wedges
- chili oil or sriracha (for heat)
- fried shallots or toasted peanuts (for crunch)
- scallions, thinly sliced
Instructions
- Roast the Chickpeas: Preheat your oven to 400°F (200°C). Pat the drained chickpeas dry thoroughly using a paper towel to ensure crispness. Spread them evenly on a baking sheet, then toss with olive oil, smoked paprika, garlic powder, and salt ensuring an even coating. Roast for 20-25 minutes, shaking the pan halfway through to promote even cooking, until the chickpeas are golden and crispy. Set aside once done.
- Prepare the Soup Base: In a large pot, heat the avocado oil over medium-high heat until shimmering. Add diced shallot, minced garlic, grated ginger, and red curry paste. Stir frequently and cook for about 2 minutes until the mixture is fragrant and slightly softened.
- Add Liquids and Seasonings: Stir in the coconut milk, vegetable stock, fish sauce (or soy sauce if vegetarian), fresh lime juice, and if using, the brown sugar. Mix thoroughly, then bring the soup to a gentle boil before reducing the heat to medium to let it simmer gently.
- Cook Vegetables: Add the thinly sliced red bell pepper, enoki mushrooms, and shelled edamame to the simmering soup. Let cook for 2-3 minutes or until the vegetables are tender but still vibrant and retaining some bite.
- Cook the Noodles: Meanwhile, in a separate pot, bring water to a rolling boil. Add the noodles (rice or ramen) and cook according to package instructions, typically 3-5 minutes, until al dente. Drain noodles thoroughly once cooked.
- Assemble the Soup Bowls: Divide the cooked noodles equally between two large bowls. Ladle the hot coconut curry broth and cooked vegetables over the noodles. Top each bowl generously with the roasted chickpeas.
- Garnish and Serve: Finish each serving with fresh cilantro, Thai basil or mint leaves, thinly sliced scallions, and your choice of garnishes like a drizzle of chili oil, a squeeze of lime juice, and a sprinkle of fried shallots or toasted peanuts. Serve immediately while hot for the best flavor and texture experience.
Notes
- You can adjust the spiciness by altering the amount of red curry paste.
- If you want a vegan version, substitute fish sauce with soy sauce or tamari.
- Brown sugar is optional but helps balance the acidity from lime and the spice.
- Use rice noodles for a gluten-free option.
- Roasted chickpeas can be prepared ahead and stored in an airtight container for several days.
- Vegetable stock quantity can be adjusted depending on how thick or thin you prefer your soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Thai
- Diet: Vegetarian
