Description
This Chickpea Coconut Curry Noodle Soup is a comforting, flavorful dish combining the richness of coconut milk and red curry paste with hearty chickpeas, fresh vegetables, and linguine noodles. Perfect for a cozy meal that’s both nutritious and satisfying, featuring vibrant spices and fresh herbs.
Ingredients
Scale
Soup Base
- 2 tablespoons sesame oil
- 1 yellow onion, sliced
- 2 red bell peppers, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon turmeric
- 1/4 teaspoon pepper
- Red pepper flakes, to taste (optional)
- 3 tablespoons red curry paste
- 3 cups broth (vegan chicken broth recommended)
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 3 tablespoons unsalted peanut butter
- 2 15-ounce cans chickpeas, drained and rinsed
Vegetables and Herbs
- 2 handfuls kale, chopped
- 2 tablespoons cilantro, chopped (plus more for serving)
- 1 lime, juiced (plus more for serving)
Noodles
- 8 ounces linguine, dry
Instructions
- Sauté Aromatics: Heat the sesame oil in a stock pot over medium heat. Add the sliced onions, bell peppers, minced garlic, ginger, turmeric, pepper, and optional red pepper flakes. Cook for 2-3 minutes, stirring frequently until the vegetables soften and the spices become aromatic.
- Add Curry Paste and Simmer: Stir in the red curry paste and cook for an additional minute to deepen the flavor. Pour in the broth, coconut milk, soy sauce, peanut butter, and rinsed chickpeas. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low and let it simmer gently for 15-20 minutes to meld the flavors.
- Cook Linguine: While the soup simmers, bring a pot of water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
- Add Greens and Finish Soup: Add the chopped kale, cilantro, and lime juice to the soup. Cook for a couple more minutes until the kale wilts. Taste and adjust the seasoning as needed, adding more salt, lime juice, or spice if desired.
- Serve: Divide the cooked linguine among serving bowls. Ladle the hot soup over the noodles. Garnish with additional cilantro and serve with lime wedges on the side for extra brightness.
Notes
- For a gluten-free option, substitute linguine with gluten-free noodles or rice noodles.
- Adjust red pepper flakes to control the heat level of the soup.
- This soup keeps well and flavors deepen after a day, making it a great make-ahead meal.
- Use low sodium broth and soy sauce to control the saltiness of the dish.
- Feel free to add other vegetables like spinach or carrots for extra nutrition.
