THAI CURRY CHICKPEA NOODLE SOUP
I thoroughly enjoy noodle dishes and this recipe is no exception. My husband said it tasted like it came from a Thai restaurant. I went overboard and doubled the noodles but the soup was still delicious. When it’s cold here in KY, it’s a good time to make soup…but anytime is a good time for Thai food.
This is yet another wonderful recipe from “Monkey and Me Kitchen Adventures”: THAI CURRY CHICKPEA NOODLE SOUP
What does Dr. Greger say about the health concerns with coconut milk and coconut oil? He has multiple videos on the topic but you can watch this 6 minute video for some specific information about why to avoid saturated fat from coconuts:
What About Coconuts, Coconut Milk, & Coconut Oil MCTs?
Here is a short article about the difference between coconut water, coconut milk, and coconut cream:
What’s the Real Difference Between Coconut Milk and Coconut Cream?
Here is a coconut milk "cheat" I am thinking of trying courtesy of “Diane Says”:
Milk/cornstarch/coconut extract recipe: Combine 1/3 cup other plant milk with 1 teaspoon cornstarch in a small saucepan. Stir constantly over high heat until mixture boils and thickens. Immediately pour into a small bowl; stir in 1/2 teaspoon coconut extract.
THAI CURRY CHICKPEA NOODLE SOUP
Ingredients
Base Ingredients:
1 cup finely diced yellow onions (Used sweet onion)
2 Tablespoons minced garlic (Mine were heaping)
2 teaspoons minced ginger or to taste
3 Tablespoons red curry paste or to taste
2 cups vegetable broth (All broth was reduced sodium)
1 1/2 cups water or broth (Used all broth)
1 Tablespoon reduced sodium tamari
2 teaspoons lime juice or to taste
2 teaspoons white miso
Spice/Herb Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onions
1/2 teaspoon sea salt or to taste (Didn’t use)
Other Ingredients:
1 (16 oz.) package frozen Stir Fry Vegetables, thawed (Didn’t have so sauteed 1 cup chopped bell pepper and 3 cups sliced cabbage)
1 cup + 2 Tablespoons light unsweetened coconut milk (I placed can in fridge overnight so I could remove the hardened saturated fat)
1 (15.5 oz.) can chickpeas, drained and rinsed
4 oz. brown rice maifun noodles or noodle of choice (I doubled the maifun noodles and it was a bit too much. Cut them with kitchen shears. Next time may try thicker noodle.)
1 teaspoon chili garlic sauce, optional (I added)
Optional Toppings:
Fresh chopped cilantro, Thai basil, microgreens, Sriracha or chili garlic paste, lime wedges, sliced green onions, sliced jalapeños (I highly recommend topping with sliced green onions.)
Instructions
Cook the noodles according to package directions, then drain and set aside until ready to add.
In the meantime, place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In a large ceramic/enamel lined Dutch oven or stock pot (or similarly large stockpot/skillet) add the diced onions, sauté over medium-high heat until the onions start to soften, approx. 5 minutes. Add a splash of water (or broth) if needed, if the onions start to burn. (I also added now the fresh bell pepper and cabbage since I did not have frozen vegetables as recipe calls for.)
Add the minced garlic, ginger, and red curry paste, and stir constantly for several minutes. Then add all the remaining Base Ingredients and Spice/Herb Mix, bring to a boil, then immediately lower the heat, and simmer for 3 minutes.
After 3 minutes, add the thawed stir fry vegetables, light coconut milk, chickpeas, and optional chili garlic sauce, stir to incorporate. Bring to a boil, then immediately lower to a simmer. Simmer for 5 minutes. Taste test to ramp up any additional spices/ingredients to suit your personal preferences.
Add the cooked noodles. Stir and simmer very briefly just to heat the noodles.
Serve immediately with desired toppings.
Note by Monkey and Me: Soup Broth to Noodle Ratio: Every noodle is different, some absorb more broth than others. If you are concerned that the noodles will soak up all the broth, serve like restaurants do by keeping the noodles separate from the broth. Place the cooked noodles in the bottom of the bowl and ladle the soup over top. Or consider adding up to an additional 1/2 cup water (or broth).
