Chickpea Coconut Curry Noodle Soup
Cozy and comforting, this Chickpea Coconut Curry Noodle Soup has a red curry coconut broth and is filled with veggies, chickpeas & noodles!
I love a cozy soup and this Chickpea Coconut Curry Noodle Soup has quickly gone to the top of my favorites list! The broth is made with vegan broth, coconut milk & red curry paste. It is packed with veggies and canned chickpeas. Served hot with noodles and lime wedges. This soup is creamy, comforting, hearty & delicious!
Ingredients
- sesame oil
- yellow onion
- red bell peppers
- garlic
- fresh ginger
- turmeric
- pepper
- red pepper flakes
- red curry paste
- broth – I used vegan chicken broth
- coconut milk
- low sodium soy sauce
- unsalted peanut butter
- chickpeas
- kale
- cilantro
- lime juice
- linguine noodles – or sub rice noodles
How to Make the Soup
Heat the sesame oil in a stock pot over medium heat. Add the onions, bell peppers, garlic, ginger, turmeric, pepper & red pepper flakes and cook for 2-3 minutes, stirring frequently.
Add the red curry paste and cook for another minute. Pour in the broth, coconut milk, soy sauce, peanut butter and chickpeas. Stir to combine and bring to a boil. Lower the heat and simmer for 15-20 minutes.
Add the kale, cilantro and lime juice to the soup and cook for a couple of minutes, or until the kale is wilted. Taste and adjust seasonings as needed.
How to Serve
When it comes to serving this soup, I added cooked linguine noodles. I prefer to cook them on the side so the noodles don’t absorb all of the broth.
You have some other options if you don’t want to use linguine noodles. I like this soup with rice or rice noodles too!
Add some of the soup to each bowl and stir in the cooked noodles. Top with more cilantro and serve with lime wedges on the side.
This can also be made ahead of time for lunches. Just be sure to keep the soup and noodles separate.
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Did you Make this Recipe?
If you made this Chickpea Coconut Curry Noodle Soup I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Chickpea Coconut Curry Noodle Soup
Ingredients
- 2 tablespoons sesame oil
- 1 yellow onion sliced
- 2 red bell peppers sliced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 teaspoon turmeric
- 1/4 teaspoon pepper
- red pepper flakes to taste, optional
- 3 tablespoons red curry paste
- 3 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 3 tablespoons unsalted peanut butter
- 2 15-ounce cans chickpeas drained and rinsed
- 2 handfuls kale chopped
- 2 tablespoons cilantro chopped, plus more for serving
- 1 lime juiced, plus more for serving
- 8 ounces linguine dry
Equipment
Instructions
- Heat the sesame oil in a stock pot over medium heat. Add the onions, bell peppers, garlic, ginger, turmeric, pepper & red pepper flakes and cook for 2-3 minutes, stirring frequently.
- Add the red curry paste and cook for another minute. Pour in the broth, coconut milk, soy sauce, peanut butter and chickpeas. Stir to combine and bring to a boil. Lower the heat and simmer for 15-20 minutes.
- Meanwhile bring a pot of water to a boil and cook the linquine according to the package instructions. Drain and set aside.
- Add the kale, cilantro and lime juice to the soup and cook for a couple of minutes, or until the kale is wilted. Taste and adjust seasonings as needed.
- To serve add noodles and soup to each bowl. Top with more cilantro and serve with lime wedges.
Video
Comfort in a bowl…delicious soup. I subbed almond milk plus coconut extract for the coconut milk and water for broth (because had neither and couldn’t wait try this) and not that it needed it but due to preference, drizzled sriracha, red hot, and cashews for crunch. Thanks for the fabulous recipe.
So glad you liked it Nettie – and sriracha sounds like the perfect add!
Made this recipe tonight for dinner and it was super flavorful! I subbed out kale for spinach and subbed out the pasta for palmini noodles to cut back on the carbs. Was delicious!
I have been meaning to try this recipe for a couple of weeks now. I finally made it tonight. WOW!!! This soup is so delicious! I used rice noodles that I cooked on the side. It has just the right amount of spicy zip and a combination of flavors that really work! Thank you for this amazing recipe!!!
Thanks Pamela! So glad you gave it a try!
One of the most delicious soups I’ve ever made! Thank you for sharing!
Thanks so much Leslie!
Thank you for yet another very delicious recipe! It was cold here today. Cloudy and rainy all day so this spectacular soup really made dinner special. It is so flavorful, quick and easy. We absolutely loved it.
Made this with just a few changes. I didn’t have any peppers, so I used mushrooms and cabbage. It was absolutely the BEST and most flavorful soup I’ve ever made, the red curry paste knocked it out of the park!
Yay! So glad you liked it Patricia!
Made this last night, followed your step by step, used all ingredients…and this morning, my daughter said again…”wow mom, that is the best soup I’ve ever had!” I had meant to make this for a few weeks too, was able to pick up fresh veggies, cilantro, lime and it was truly scrumptious. And a bonus of feeling full, but not overdone! 😉
I made this tonight for dinner and it was delicious! I wasn’t sure I would like it as curry is not my favorite, but this was mild and had a very pleasant flavor. My husband loved it as well.
So glad you liked it Amy!