Vegan Thai coconut soup with chickpeas is a healthy and flavorful dish that is a perfect weeknight dinner. This Thai coconut soup is oil free, gluten free and ready in under 30 minutes.
2tablespoontamari low sodium, or coconut aminos for soy-free
2big handfulsspinach,roughly chopped
sliced lime,for garnish
chopped cilantro,for garnish
Instructions
Saute ginger and garlic in a little bit of water or veggie broth until fragrant and slightly softened, about 3 minutes. Add the red curry paste and cook for a couple minutes until it starts browning. Add a splash of water if it becomes too dried out.
Next, add the whole can of coconut milk (water and solids), veggie broth and water. Bring the broth to a boil. Reduce the broth to a simmer and then add the rice noodles and chickpeas and cook for about 3 minutes, until noodles are almost done, but still have a little bite.
Add chopped spinach, stir and cook another couple minutes until the rice noodles are tender. Stir in tamari (or coconut aminos) and serve garnished with lime and a big handful of chopped cilantro. And that's it! Enjoy!