Greeting you old friend with one of my favourite types of recipes – a clean out the fridge recipe. Perfect for the mildly uncomfortable time between Christmas and New Years where buying groceries feels excessive and you’ve been including chocolate as a food group for two days too long.
This soup is the fix for getting loads of vitamin-chocked veggies and fibre into your diet after a deliciously-luxurious Christmas season. It comes together in less than 30 minutes (for real) and will clear out the nostrils of any sniffling loved ones.
This Red Thai Chickpea Noodle Soup is:
-1 part any unloved vegetables you have hanging about your crisper.
-1 part pantry stapes like chickpeas, curry paste, tamari and garlic.
– bonus points for a squeeze of citrus and glug of creamy plant milk.
Hello spicy, aromatic & creamy Thai-inspired soup!
PS- I’ve been missing you! I’ve been busy churning out homemade herbal tea blends with my company Lake & Oak Tea Co. Shop some delicious + nourishing Adaptogenic Herbal Tea Blends and receive 25% off with the discount code EARTHANDOVEN. Follow me on instagram here.
- 1 carrot, small diced
- 1 yellow onion, small diced
- 1 bell pepper, small diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 heaping tbsp red curry paste (more or less depending on spice tolerance)
- 2 tbsp tamari
- 1 tsp brown sugar or maple syrup
- 1 1/2 cups vegetable broth
- 1 1/2 cups chickpeas
- 1/2 cup unsweetened plant milk (soy, coconut, or almond will all work here) or more broth
- 2 tbsp natural peanut butter
- salt and black pepper
- To serve: Cooked rice noodles, extra salt, squeeze of lime juice, crushed peanuts and thinly sliced green onions.
- In a large pot, heat a drizzle of oil over medium high until hot.
- Cook the carrot, onion and red bell pepper for 5-6 min, until softened.
- Stir in the garlic, ginger and curry paste. Cook for 2-3 min over medium heat, stirring often. Season with salt and pepper.
- Add the broth, plant milk, tamari, sugar, chickpeas and peanutbutter. Bring to a boil over high heat. Once boiling, reduce the heat to medium low and partially cover. Cook for 8-10 min, until slightly thickened. Season with salt and pepper.
- Spoon into bowls over rice noodles and sprinkle green onions, peanuts and herbs if using. An extra squeeze of lime and sprinkle of salt goes a long way as well.
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