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
