Description
This vibrant 30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas is a flavorful and comforting meal that combines creamy coconut curry broth, tender noodles, and crispy, spicy chickpeas. The soup features a rich blend of Thai red curry paste, coconut milk, peanut butter, and fresh herbs, while oven-roasted chickpeas tossed in chili oil provide a delightful crunch and heat. Ready in just half an hour, this dish is perfect for a quick weeknight dinner bursting with texture and bold flavors.
Ingredients
For the Chili Crisp Chickpeas
- 1 can (14 ounces) chickpeas, drained and patted dry
- 2 tablespoons extra-virgin olive oil
- 1/4 cup tamari or soy sauce
- 1 tablespoon pure maple syrup
- 1/2 cup flaked unsweetened coconut
- 3 tablespoons sesame seeds
- 1/4 cup chili oil
For the Coconut Curry Noodle Soup
- 1 tablespoon extra-virgin olive oil
- 1 shallot, chopped
- 1 tablespoon fresh chopped ginger
- 1/4 cup Thai red curry paste
- 2 cans (14 ounces each) full-fat coconut milk
- 2-3 cups low-sodium broth (vegetable or chicken)
- 3 tablespoons fish sauce (or soy sauce for vegetarian option)
- 3 tablespoons creamy peanut butter
- 1 bunch broccolini (or 3 cups spinach)
- 1/4 cup fresh cilantro or Thai basil, chopped
- 8 ounces egg or rice noodles
- Limes, cut into wedges, for serving
- Peanuts, chopped, for garnish
Instructions
- Prepare the Chickpeas: Preheat your oven to 425°F (220°C). On a baking sheet, toss the drained and dried chickpeas with 2 tablespoons olive oil, tamari or soy sauce, pure maple syrup, and a pinch of black pepper. Spread them in a single layer and bake for 15 minutes.
- Add Coconut and Sesame: Remove the baking sheet, add the flaked unsweetened coconut and sesame seeds to the chickpeas, toss to coat evenly, then return to the oven to bake for an additional 5-10 minutes until the chickpeas are extra crispy and golden. Once done, toss the chickpeas with chili oil to coat thoroughly and set aside.
- Prepare the Soup Base: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the chopped shallots, fresh ginger, and Thai red curry paste. Cook while stirring until the mixture becomes fragrant, about 2 minutes, careful not to burn the paste.
- Add Liquids and Flavorings: Stir in the full-fat coconut milk, low-sodium broth, fish sauce (or soy sauce), creamy peanut butter, and a pinch of black pepper. Bring the soup to a gentle simmer and cook for 5-8 minutes to allow flavors to meld.
- Add Greens and Herbs: Stir in the broccolini or spinach, allowing the greens to wilt gently in the hot broth. Mix in the fresh chopped cilantro or Thai basil just before serving for a fresh herbal note.
- Cook the Noodles: Meanwhile, cook the egg or rice noodles according to the package instructions until tender but firm. Drain and divide the noodles evenly among serving bowls.
- Assemble and Serve: Ladle the hot coconut curry soup over the noodles in each bowl. Top generously with the chili crisp chickpeas, fresh lime wedges, and chopped peanuts. Serve immediately for a comforting and delicious meal.
Notes
- For a vegetarian or vegan version, replace fish sauce with soy sauce or tamari and ensure the broth is vegetable-based.
- If broccolini is unavailable, spinach or kale are excellent substitutes.
- The chili crisp chickpeas can be made ahead and stored in an airtight container for snacking or toppings.
- Adjust the amount of chili oil to control the spiciness of the chickpeas.
- To reduce calories, use light coconut milk and reduce or omit peanut butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Baking
- Cuisine: Thai
