Thai chickpea soup
Delicious Thai chickpea soup served with baguette.
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.
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