Description
This spicy chickpea and chicken soup is a hearty and flavorful dish that’s perfect for a comforting meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 cups chicken broth
- 1 can (13 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups cooked shredded chicken
- 2 cups hearty greens (kale, spinach, or Swiss chard)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic, ginger, red curry paste, turmeric, and cumin. Cook for another minute until fragrant.
- Pour in the chicken broth and coconut milk. Stir well to combine.
- Add the chickpeas and shredded chicken. Bring the soup to a simmer and let cook for 10-15 minutes.
- Stir in the hearty greens, soy sauce, fish sauce, and lime juice. Cook for another 3-4 minutes until the greens are wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add more vegetables based on your preference, such as bell peppers or carrots.
- To make it vegetarian, omit the chicken and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 45mg