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Thai chickpea soup
 
 
4 ServingsPT15M15 min

Thai chickpea soup


Delicious Thai chickpea soup served with baguette.

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Directions

  1. On a low heat, fry the leek in the oil in a wok or soup pot. Clean the peppers and cut into pieces. Add the paprika and curry paste to the leek and cook for 2 minutes.
  2. Let the chickpeas drain. Scoop the coconut milk, chickpeas and the vegetable stock through the rest. Bring the soup to the boil and simmer for 5 minutes.
  3. Season with pepper and salt. Serve the soup with baguette.

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Nutrition

510Calories
Sodium1% DV35mg
Fat26% DV17g
Protein36% DV18g
Carbs23% DV68g
Fiber32% DV8g

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