1cup(250 mL) thinly sliced & halved red bell pepper
1cup(250 mL) broccoli florets
1cup(250 mL) julienned carrots
1can(14 oz/398 mL) baby corndrained
2Tbsp(30 mL) fresh gingergrated
2Tbsp(30 mL) Thai red curry paste
3cups(750 mL) cooked, shredded chicken
4-6cups(1 - 1.5 L) low or no sodium chicken or vegetable broth
1can(400 mL) coconut milk
200grice noodles
For garnish
fresh cilantro & chopped peanuts
Directions
Heat oil in a large soup pot over medium-high heat. When the oil shimmers, add onion and cook for 5 minutes, stirring constantly, until softened. Add chickpeas and season with salt and pepper. Cook chickpeas, undisturbed, for about 5 minutes, or until they start to brown and crisp. Add coriander, cumin, red chili flakes, lime zest and half the minced garlic. Cook until the garlic is fragrant, about 1 minute.
Remove 1 cup (250 mL) of chickpeas and reserve for topping.
Lower heat to medium and add the veggies, ginger, curry paste and remaining garlic. Cook for 5 minutes, stirring occasionally, until veggies are tender-crisp.
Add chicken and 4 cups (1 L) or more of broth to the pot (enough to cover the vegetables). Season with a pinch of salt. Bring the mixture to a gentle simmer over medium heat. Stir in the coconut milk and reduce heat to low to keep soup warm while preparing the noodles.
Prepare noodles by soaking in hot water according to package directions, until softened. Using tongs, gently add the noodles to the soup and carefully incorporate them.
To serve, ladle the soup into bowls, top with reserved chickpeas, fresh cilantro and chopped peanuts, if desired.
TIPS
A 19 oz (540 mL) can of chickpeas, drained & rinsed, will yield 2 cups (500 mL) cooked. Want to cook your own? Check out our tips on our website here.
Any size rice noodle will work in this soup!
Keep the noodles separate when storing or reheating the soup.
1cup(250 mL) thinly sliced & halved red bell pepper
1cup(250 mL) broccoli florets
1cup(250 mL) julienned carrots
1can(14 oz/398 mL) baby corn (drained)
2Tbsp(30 mL) fresh ginger (grated)
2Tbsp(30 mL) Thai red curry paste
3cups(750 mL) cooked, shredded chicken
4-6cups(1 - 1.5 L) low or no sodium chicken or vegetable broth
1can(400 mL) coconut milk
200grice noodles
For garnish
fresh cilantro & chopped peanuts
1
Heat oil in a large soup pot over medium-high heat. When the oil shimmers, add onion and cook for 5 minutes, stirring constantly, until softened. Add chickpeas and season with salt and pepper. Cook chickpeas, undisturbed, for about 5 minutes, or until they start to brown and crisp. Add coriander, cumin, red chili flakes, lime zest and half the minced garlic. Cook until the garlic is fragrant, about 1 minute.
2
Remove 1 cup (250 mL) of chickpeas and reserve for topping.
3
Lower heat to medium and add the veggies, ginger, curry paste and remaining garlic. Cook for 5 minutes, stirring occasionally, until veggies are tender-crisp.
4
Add chicken and 4 cups (1 L) or more of broth to the pot (enough to cover the vegetables). Season with a pinch of salt. Bring the mixture to a gentle simmer over medium heat. Stir in the coconut milk and reduce heat to low to keep soup warm while preparing the noodles.
5
Prepare noodles by soaking in hot water according to package directions, until softened. Using tongs, gently add the noodles to the soup and carefully incorporate them.
6
To serve, ladle the soup into bowls, top with reserved chickpeas, fresh cilantro and chopped peanuts, if desired.
7
A 19 oz (540 mL) can of chickpeas, drained & rinsed, will yield 2 cups (500 mL) cooked. Want to cook your own? Check out our tips on our website here.
8
Any size rice noodle will work in this soup!
9
Keep the noodles separate when storing or reheating the soup.
