I am definitely one for soups! I came across this recipe the other day and decided to make it for lunch. I used dried garbanzo beans, of course cooked! But I don't think I cooked them long enough. The broth of the soup was amazing but next time I think I will stick with canned chickpeas and leave the dried ones for hummus! By the way I had hummus and chips along with this soup, ohhhh. I was happy. So put out your soup pot and make some tummy's yummy!
2 tablespoons unsalted butter
1/4 cup minced jalapeño pepper
1/2 cup chopped celery (1 medium stalk)
3/4 cup chopped yellow onion (1 medium to large onion)
8 cups good-quality chicken stock
1 (13.5 oz) can coconut milk
1 (13.5 oz) can crushed tomatoes
1/4 cup freshly squeezed lime juice
2 (13.5 oz) cans chickpeas, drained
Kosher salt and freshly ground black pepper
1. Heat the butter in a medium sauté pan over low heat. Add the jalapeños, celery, and onions, and sauté until the vegetables have softened, about 5 minutes (take care not to burn them).
2. Combine the vegetables with the stock, coconut milk, tomatoes, chickpeas, and lime juice in a large soup pot or dutch oven. Cover, and cook for 5 minutes, or until they are heated through. Add salt and peppers to taste, serve and enjoy!
Recipe found at Big Flavors From A Tiny Kitchen.
15 comments:
Where do the chickpeas come into play in the recipe? Did you add them with the other vegetables?
Can't believe I left that out! Thanks for bringing it to my attention. I put them in with the stock, coconut milk, tomatoes, and lime juice. I will fix it now!
How is this soup Thai?? Coconut? Thats a stretch.
wow "anonymous" - that was harsh.
and actually, having the combo of sweet, spicy/hot, sour and salty are some of the cornerstone's of thai cuisine, which I LOVE!
the combo of the jal pepper (lots of recipes use a thai chili - hot), the lime juice (sour), coconut milk (sweet) and other ingredients make it very thai-like.
I'm thrilled to have found the recipe, as i came across a discussion about it tonight on a healthy-eating blog, and when i searched, this was the first thing that looked very much like the discussion suggested.
(looking for ways to use chickpeas in recipes -- and i LOVE thai-inspired food - anything with limes and chiles and coconut milk is right up my alley).
So, thank you Cheri W. for the recipe - i am making it for the fam 2morrow! :)
ps....i found your link through Tasteologie (fyi) - yum!
the pics (incl. yours) are wonderful!
i have bookmarked that site, as well.
This soup sounds really intriguing. I love Thai and chickpeas, d=so this is sure to find this on my table.
This soup was awful, did not look anything like your picture, and certainly didn't satisfy my fiance or me this evening. We both love thai soups, and I make thai food quite regularly, but this recipe really fell flat and was an absolute waste of my time and money. Not only am I left disappointed and dissatisfied with my dinner, but now I have to figure out to do with all the leftovers.
Sorry you didn't like it "Anonymous" and that it was not up to par for you or your fiance. I did like it and am sure others will as well.
Thank you Jackie & Deborah for your kind words
I added ginger, a spoonful of peanut butter, blended the soup, then garnished with fresh coriander. A great lunch--thanks for the inspiration!
Thank you, I am glad you liked it! Next time I will try it with your additions as well :)
love the recipe and can't wait to try. :) saving to my online cookbook (http://cookmarked.com)
I happen to think this soup and combo of flavors sounds DIVINE! Can't wait to try it!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
Thanks Mary, love your blog too!
Thanks for the recipe! I've been counting my calories and this soup is super healthy and tasted great! My picky boyfriend loved it as well. I added a little sriracha sauce at the end and it was a great addition.
i made this soup tonight. i thought it was awesome. i liked the flavour of the broth before the lime squeezins so when i eat the leftovers tomorrow, i won't bother with the lime. it has a unique flavour for sure, i love thai food and it's definitely got some thai-ness going on. i added a couple of carrots, garlic, and at the end of cooking i added a handful spinach which was nice and i think kale would be an ok addition too. the jalapeño didn't give it as much kick as i like and it ate my bowl with sriracha as well. i garnished with cilantro. i wonder if a bit of ginger might taste good in there?
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