Thai chickpea soup

Name: thai chickpea soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g sliced leek; 2 el traditional olive oil; 1 Red pepper; 2 el Thai green curry paste pot a 225 g; 800 g canned chickpeas; 400 ml coconut milk; 300 ml vegetable stock of tablet; 1 brown baguette

Delicious Thai chickpea soup served with baguette.

Ingredients

300 g sliced leek
2 el traditional olive oil
1 Red pepper
2 el Thai green curry paste pot a 225 g

800 g canned chickpeas
400 ml coconut milk
300 ml vegetable stock of tablet
1 brown baguette

Directions

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.
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.
Season with pepper and salt. Serve the soup with baguette.