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30 Minute Coconut Curry Noodle Soup
10 minutes
20 minutes
4
Steps
- 1. To make the chickpeas. Preheat oven to 425° F.
- 2. On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes. Add the coconut and sesame seeds, toss and bake 5-10 minutes, until extra crisp. Remove and toss with chili oil.
- 3. To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.
- 4. Meanwhile, cook the noodles according to package directions.
- 5. Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
