Thai Chickpea Soup
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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
I’ve been really into Thai flavors lately and chickpeas are the best, so this sounds incredible! Definitely making it asap.
This looks good! I am going to try it!
Yum…such a fan of every ingredient in this soup. Thanks for posting such a fun recipe!
Just saw your post on BeantownBaker – this soup looks delicious and I love Alice’s Tea Cup! Happy to have found a new blog to read!
Ok, so I really, really love soup…and I really love Thai food, so I think I am going to have to make this for lunch…
it looks yummi but i am quite puzzeled why you call it thai… in thai cooking we do not use butter nor jalapeño peppers, not celery and definetly not chickpeas… so what is thai about it beside…the name
It’s not the most authentic Thai dish I’ve ever had, but the cookbook authors called it Thai, and I wasn’t going to rename it for my blog. It’s delicious, whatever you call it! 🙂
The Test of this recipe is really yummy. I love Chickpea Soup and Its best for our health and Thanks for sharing this really awesome recipe, and Its looks awesome.