Thai Chickpea Soup
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Thai Chickpea Soup

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

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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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