Thai Chickpea & Chicken Noodle Soup
This soup is full of flavour, veggies, fibre & protein, thanks to the combo of chickpeas & chicken!
Servings 8 servings
Calories 399
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1/2 cup (125 mL) diced yellow onion
- 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
- salt & pepper, to taste
- 5 cloves garlic, minced & divided
- 1/2 tsp (2 mL) coriander
- 1/2 tsp (2 mL) cumin
- pinch red chili flakes
- 1 cup (250 mL) sugar snap peas
- 1 cup (250 mL) thinly sliced & halved red bell pepper
- 1 cup (250 mL) broccoli florets
- 1 cup (250 mL) julienned carrots
- 1 can (14 oz/398 mL) baby corn, drained
- 2 Tbsp (30 mL) fresh ginger, grated
- 2 Tbsp (30 mL) Thai red curry paste
- 3 cups (750 mL) cooked, shredded chicken
- 4-6 cups (1 - 1.5 L) low or no sodium chicken or vegetable broth
- 1 can (400 mL) coconut milk
- 200 g rice noodles (see notes)
For garnish
- fresh cilantro & chopped peanuts
Instructions
- 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.
Notes
- 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.
Nutrition
Serving Size: 0.125of recipe | Calories: 399 | Total Fat: 16g | Saturated Fat: 9g | Carbohydrate: 42g | Fibre: 6g | Sugars: 5g | Protein: 21g | Cholesterol: 39mg | Sodium: 317mg | Potassium: 450mg | Iron: 3mg