I adapted this Thai Coconut Curry Soup with Chickpeas and Potatoes from a recipe I found in Street Vegan, the great cookbook from the Cinnamon Snail food truck! The book oozes with imaginative and fun recipes like Chickpea “Crab” Cakes and Tequila Lime Tostones! You can always find inspiration by just leafing through the pages.
Yesterday, I had a taste for Thai soup. But this soup needed to be a one-pot meal, substantial enough to feed the kids at lunch. So after looking through what I had left in the fridge and the pantry (hello potatoes!), I browsed through Street Vegan and found exactly what I needed. This Thai Coconut Curry Soup with Chickpeas and Potatoes. The potatoes and the chickpeas bring the heartiness, while the deep Thai spices make this dish a keeper. The kids loved it with some quinoa on the side. The next day, they wanted some again, but with rice.
The recipe is simple and straightforward. I only switched out the agave nectar for maple syrup (I more often than not use maple syrup as a sweetener) and since I didn’t have Thai basil on hand, I used Spicy Globe basil. It was just great! The broth is addictive, you’ll want to dip everything in it, from toast to fingers! Feel free to change up the vegetables, you can’t ruin anything that goes into this broth.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
For another wonderful, Thai-inspired soup, check out this Epic Coconut Curry Soup.
PrintThai Coconut Curry Soup with Chickpeas and Potatoes
Ingredients
- 3 tablespoons toasted sesame oil
- 1 tablespoon mustard seeds
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 celery stalks, diced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 3 tablespoons Thai red curry paste
- 1/4 cup fresh basil leaves (Thai is great, but any basil will do), chopped
- 8 makrut lime leaves, sliced into strips
- 2–3 Yukon Gold potatoes, diced
- 7 cups vegetable broth
- 1 can coconut milk
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons tamari
- 1 can chickpeas, rinsed and drained
Instructions
Heat the sesame oil over medium heat in a soup pot. Add the mustard seeds and cook until they start to pop. Add the onions, carrots, celery, and ginger. Sauté for 3-4 minutes while stirring.
Add the coriander, cumin, red curry paste, basil, and lime leaves, and continue cooking for 2 more minutes, stirring often. Add the potatoes, vegetable broth, coconut milk, vinegar, maple syrup, tamari, and chickpeas. Bring to a boil. Continue to cook over high heat for 15 minutes, or until the potatoes are tender. Serve with extra basil as a garnish. That’s it! Bon appétit!
Soupe thaï au coconut avec pois chiches et pommes de terre
Ingredients
- 3 c. à soupe d’huile de sésame grillé
- 1 c. à soupe de graines de moutarde
- 1 oignon moyen, haché
- 2 carottes moyennes, pelées et hachées
- 3 branches de céleri, haché
- 2 c. à soupe de gingembre frais, pelé et émincé
- 2 c. à soupe de coriandre moulue
- 2 c. à soupe de cumin moulu
- 3 c. à soupe de pâte de cari rouge
- 1/4 tasse de basilic thaï frais, haché
- 8 feuilles de lime makrut, tranchées en fines lamelles (ou le zeste d’une lime)
- 2 à 3 pommes de terre Yukon Gold, en dés
- 7 tasses de bouillon de légumes
- 1 boîte de lait de coconut
- 3 c. à soupe de vinaigre de riz
- 3 c. à soupe de sirop d’érable
- 2 c. à soupe de sauce tamari ou soya
- 1 boîte de pois chiches, rincés et égouttés
Instructions
Chauffer l’huile de sésame dans un chaudron à soupe, à feu moyen. Ajouter les graines de moutarde et cuire jusqu’à ce qu’elles commencent à éclater. Ajouter les oignons, carottes, céleri, et gingembre. Faire revenir pendant 3 à 4 minutes, en brassant.
Ajouter la coriandre, le cumin, la pâte de cari rouge, le basilic, et les feuilles de lime. Continuer de mijoter pendant 2 minutes. Ajouter les pommes de terre, le bouillon de légumes, le lait de coconut, le vinaigre de riz, le sirop d’érable, la sauce tamari ou soya, et les pois chiches. Porter à ébullition, réduire le feu et laisser mijoter pendant 15 minutes, ou jusqu’à ce que les pommes de terre soient tendres. Servir avec du basilic frais. Bon appétit!
