Thai Coconut Curry Soup

 Source: https://sweetpeasandsaffron.com/thai-coconut-curry-soup

Ingredients

• ▢1 tablespoon olive oil
• ▢3 shallots (finely chopped)
• ▢2 cloves garlic (minced)
• ▢1 tablespoon ginger (finely grated)
• ▢1 tablespoon Thai red curry paste (green also works great)
• ▢4 cups vegetable broth
• ▢1.5 tablespoons brown sugar (or coconut sugar)
• ▢3 tablespoons soy sauce (I use reduced sodium)
• ▢1 carrot (shredded)
• ▢1 bell pepper (thinly sliced)
• ▢1 bundle thin egg noodles (3-4 oz; soba noodles or whole wheat spaghetti may be subbed; see *)
• ▢13.5 oz coconut milk
• ▢15 oz chickpeas (540 mL; drained and rinsed)
• ▢1 tablespoon lime juice

Toppings

• ▢bean sprouts
• ▢cilantro leaves
• ▢lime wedges

Instructions

• In a large pot, heat the olive oil over medium heat. Add the shallots and cook for 5 or so minutes, until soft.
• Add the garlic and ginger and cook for one minute.
• Add the Thai curry paste and cook, stirring frequently for one minute.
• Add one cup of broth and stir until the curry paste is dissolved, then add the remaining broth, brown sugar, soy sauce, carrot, bell pepper and soba noodles.
• Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through.
• Stir in the coconut milk, lime juice and chickpeas & heat through.
• Serve, topping with bean sprouts and cilantro.