Thai Coconut Curry Soup with Chickpeas and Potatoes
Ingredients
Scale
- 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!