Thai Chickpea Soup

This is the second recipe that I made from the Alice’s Tea Cup cookbook, and it was fantastic! The flavor was a lot more complex than I was expecting it to be. The coconut milk added a nice creaminess to the soup, and even though it was a very broth-y soup, it was still filling. It was smooth and spicy, and the tangy lime juice finished it off really nicely. Every few bites, you get some chickpeas, which was a welcome bit of texture. We really loved this!

Thai Chickpea Soup
Alice’s Tea Cup – Haley Fox & Lauren Fox

Makes 8 to 10 servings

2 tablespoons unsalted butter
1/4 cup minced jalapeño pepper
1/2 cup chopped celery (1 medium stalk)
3/4 cup chopped yellow onion (1 medium to large onion)
8 cups good-quality chicken stock (we recommend Imagine brand)
One 13.5-ounce can coconut milk
One 13.5-ounce can crushed tomatoes (we recommend Muir Glen)
1/4 cup freshly squeezed lime juice
Two 13.5-ounce cans chickpeas, drained
Kosher salt and freshly ground black pepper

1. Heat the butter in a medium sauté pan over low heat. Add the jalapeños, celery, and onions, and sauté until the vegetables have softened, about 5 minutes (take care not to burn them).

2. Combine the vegetables with the stock, coconut milk, tomatoes, and lime juice in a large soup pot or dutch oven. Cover, and cook for 5 minutes, or until they are heated through. Add salt and peppers to taste, and serve.

Big Flavors Rating: 5 Stars