Coconut Curry Soup
Silky coconut milk simmered with Thai curry paste, chickpeas, and quick-cooking spinach. One pot, zero stress, ready in 10 minutes.
- Total time
- 12 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
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Ingredients
- 2 cans (13.5 oz each) coconut milk (full-fat)
- 3 tbsp Thai red curry paste
- 1.5 cans (15 oz each) chickpeas (canned, drained)
- 3 cups, packed fresh spinach or kale
- 1 whole lime (juiced)
- 1 cup vegetable broth
Instructions
- 1
Pour coconut milk into a large pot over medium heat. Stir in curry paste until no lumps remain, ~1 minute.
- 2
Add vegetable broth and chickpeas. Bring to a simmer, stirring occasionally, ~3 minutes.
- 3
Add spinach in handfuls, stirring until wilted, about 1 minute total.
- 4
Squeeze lime juice into the pot. Taste and adjust salt or curry paste to your liking.
- 5
Ladle into bowls and serve hot.
Tools you’ll need
- large pot (3-quart or larger)
- wooden spoon or silicone spatula
- ladle
- can opener
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