Vegan Thai Coconut Soup
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.
Servings: 4 servings
Calories: 140kcal
Ingredients
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 3 tablespoons red curry paste
- 4 cups vegetable broth low sodium
- 1 cup water
- 1 14-ounce can coconut milk
- 4 ounces brown rice pad Thai noodles
- 1 15.5-ounce can chickpeas, drained and rinsed
- 2 tablespoon tamari low sodium, or coconut aminos for soy-free
- 2 big handfuls spinach, 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!
Nutrition
Calories: 140kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 277mg | Potassium: 38mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1819IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg