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–+ servings
A white bowl filled with Thai Red Curry Soup
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5 from 1 vote

Spicy Sweet Potato and Chickpea Soup

This spicy soup is perfect on a cold winter night. It is inspired by some of my favorite Thai dishes. You can make it ahead of time so you have a quick weeknight meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Thai
Diet: Vegetarian
Keyword: Easy, Red curry, Spicy
Servings: 6 people
Calories: 280kcal

Equipment

  • 1 Stockpot
  • 1 Strainer
  • 1 zester
  • 1 knife
  • 1 Wooden Spoon
  • 1 juicer

Ingredients

  • 1 tbsp grapeseed oil
  • ½ sweet onion sliced
  • 2 cups peeled and cubed sweet potato about 1 medium potato
  • 1 cup sliced red pepper
  • 2 tbsp red curry paste I like Thai Gourmet brand
  • ½ tbsp chopped fresh ginger root
  • 4 cups vegetable broth 1
  • 1 can light coconut milk
  • 1 can (16 oz) chickpeas, drained and rinsed
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp lime zest
  • 1 tbsp chopped cilantro
  • 2 cups sliced baby bok choy
  • 2 cups cooked brown rice

Instructions

  • In a large stockpot, heat the grapeseed oil over medium heat until just hot but not sizzling. Add the onion and cook, stirring to prevent browning until just softened and slightly translucent. Add the sweet potato and red pepper and toss to combine to cover with the oil.
  • Stir in the red curry paste and ginger, making sure both are well distributed through the vegetables.
  • Gradually add the vegetable broth and coconut milk, stirring until the mixture begins to turn slightly red. Add the chickpeas and cover. Bring the soup to almost boiling then turn the heat down to simmer. (You should see small bubbles forming around the edge of the pot but not a full boil.) At this point, if you want your soup to be a bit spicy, add about ¼ teaspoon of red chili peppers.
  • Cook the soup for about 15 minutes over simmer, or until the sweet potatoes are cooked through and soft when pierced with a knife.
  • Once the soup is hot, stir in the bok choy, lime juice and lime zest and heat just long enough to wilt the bok choy.
  • Place ½ cup of rice in the bottom of a bowl and top with soup. Sprinkle with cilantro if you'd like and serve.

Nutrition

Serving: 460g | Calories: 280kcal | Carbohydrates: 48g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 1020mg | Potassium: 265mg | Fiber: 5g | Sugar: 8g | Calcium: 55mg | Iron: 2mg