Description
This vibrant, fusion-inspired noodle soup delivers restaurant-quality flavors in record time. Utilizing a fragrant base of red curry paste, ginger, and shallots, the creamy coconut broth is balanced with a nutty touch of peanut butter. Topped with chickpeas roasted to a shatteringly crisp perfection and finished with an addictive chili crisp kick, this satisfying one-pot meal is the ultimate weeknight comfort food for busy households.
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh ginger, finely chopped
1 shallot, chopped
1/4 cup Thai red curry paste
2 cans (14 ounces each) full-fat coconut milk
15 ounces chickpeas, drained, rinsed, and dried
2 tablespoons chili crisp
4 cups vegetable broth
1 tablespoon creamy peanut butter
8 ounces rice noodles
2 cups baby spinach or kale
1 tablespoon soy sauce (or vegetarian fish sauce alternative)
Fresh lime wedges and cilantro for garnish
Instructions
Preheat oven to 400°F (200°C).
Toss the chickpeas with 1 tablespoon of olive oil and a pinch of salt on a baking sheet and roast for 20 minutes until crispy.
While chickpeas roast, heat the remaining tablespoon of oil in a large pot over medium heat.
Add the shallot and ginger, sautéing until fragrant, about 2-3 minutes.
Stir in the red curry paste and cook for 1 minute until fragrant.
Pour in the coconut milk, vegetable broth, and peanut butter, whisking until smooth; bring to a slow simmer.
Add the noodles to the pot and cook according to package instructions directly in the broth.
Stir in the greens and soy sauce until the greens are just wilted.
Ladle the soup into bowls, top with the crispy chickpeas, a spoonful of chili crisp, and serve with lime wedges and cilantro.
Notes
Ensure the chickpeas are patted very dry before roasting to achieve maximum crunch. If the soup gets too thick, add a splash more broth. You can easily swap the noodles for udon or ramen if preferred.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop and Oven Roasting
- Cuisine: Thai-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg