Meatless Monday Recipe: Tomato & Chickpea Thai Soup

The other day, I was really craving garbanzo beans and a really flavorful soup. I started nosing around in my pantry, which usually has a few goodies I’ve forgotten about. I found a can of my favorite Coconut Milk as well as garbanzos & diced tomatoes, and I got to work creating this recipe.

Tomato and Chickpea Thai Soup | thewellnessscientist.com

I LOVE Thai flavors! One really distinct flavor that I used in this soup (and use as often as I can) is the Kaffir Lime leaf. These are used similarly to bay leaves in soups & sauces for their flavor, while the limes on a Kaffir Lime plant aren’t really edible. If you haven’t tried cooking with these leaves & you love Thai food, you are missing out!

Here’s what you’ll need to whip up this coconut-y, yummy soup.

Ingredients:

  • 1 14-oz can diced tomatoes (with juices)
  • 1 cup (8 ounces)  of canned garbanzo beans (also called chickpeas) to the soup – Save the rest of the can for garnish later!
  • 1 14-oz can coconut milk
  • 1 tablespoon olive oil
  • 1/2 diced onion
  • 2 cloves garlic, crushed
  • 1 teaspoon of maple syrup (optional)
  • 2 Kaffir Lime leaves
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 cups water
  • Salt, Pepper, and Red Chili Flakes to taste

 

Directions:

  1. Heat olive oil in a dutch oven or medium/large pot over medium-high heat. Add the chopped onion, crushed garlic & a little salt & black pepper. Cook until the onions become translucent (about 8 minutes).
  2. Add the diced tomatoes, maple syrup, cilantro, and Kaffir Lime leaves. Stir to mix well.
  3. Add the garbanzo beans and canned coconut milk. Fill one of the empty cans with water, and add this to the pot. Cover with a lid and and simmer over low heat for about  30 minutes.
  4. Transfer to a blender in batches to puree ingredients.

NOTE: You will need to transfer the mixture to a separate bowl or pot to do this in batches. You want to do this in batches because HOT liquid will tend to shoot out the top of your blender. Been there, done that!  I also tried using a hand blender, and it was NOT powerful enough to puree the garbanzo beans so save yourself a step unless you have a really heavy duty hand blender!!

I toasted the rest of the chickpeas with a little salt & pepper in my toaster oven & added to the top of my soup for a little extra crunch.

I also garnished with a little more chopped cilantro & red chili flakes and served with a couple of slices of a crusty baguette. DELICIOUS!

This is a really nice protein-rich soup that is full of flavor & other nutrients.

SO TELL ME…

Do you like Thai flavors? Do you make your own Thai soups & sauces at home? Share your recipes with me below in the comments!

Thanks for stopping by!

 

Meatless Monday Recipe: Thai Pumpkin Soup

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I tried out a nice new spicy soup to share with you for this week’s Meatless Monday recipe.  This did not disappoint!  It had just the right amount of heat & spice and was perfect for a cold winter night.

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I used the light coconut milk to make this a little healthier, and it certainly didn’t feel like I had sacrificed anything with this substitution.  Both of the canned ingredients came from Trader Joe’s.  They have everything!

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This is what the soup looked like after Step 1 (before adding the coconut milk and blending).  It smelled delicious!

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And finally, a bowl of hot & spicy Thai Pumpkin soup served up!  I added just a dollop of light sour cream & some chopped cilantro.  Lots of flavors going on in this soup…all of them complementing each other very well.

thai-pumpkin-soup-bowlThis recipe was actually really quick & easy to make – I even had all of the ingredients on hand, except for the fresh ginger.  Instead, I used 1 tablespoon of powdered ginger instead of 2 tablespoons of fresh ginger.  It tasted great!

Other meatless recipes you will love:

Butternut Squash & Roasted Garlic Soup

Thai-Style Mixed Vegetables in Coconut Milk

Zesty Black Bean & Brown Rice Bowl