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.
Blogs that might be interesting
35 minMain dishfresh green beans, onion, traditional olive oil, half-to-half-chopped, Dutch herbs for vegetables, tomato cubes, sweet potato cubes, grated aged 48 cheese,minced meat dish with a sweet potato roof
25 minMain dishSpaghetti, onion, celery, mushrooms, traditional olive oil, minced beef, worcestershiresauce, soffritto,short-in-the-kitchen spaghetti bolognese
95 minMain dishfresh Italian herbs, extra virgin olive oil, lemon, chili powder, Red pepper, shallots, garlic, chicken legs,chicken legs alla diavola
25 minMain dishbasmati rice, carrots and snow peas, chicken breast cubes, traditional olive oil, tomato, coconut milk, korma curry paste,Indian chicken curry with vegetables and basmati rice