30 Minute Coconut Curry Noodle Soup with Chili Crisp Chickpeas
A vibrant, fusion-inspired comfort dish that pairs a velvety, Thai-inspired coconut curry broth with crunchy, oven-roasted chili crisp chickpeas. This efficient, 30-minute meal balances salty, sweet, and spicy notes, using simple pantry staples like red curry paste and coconut milk to create a professional-quality dinner that is perfect for busy weeknights.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 3 servings
- Category: Dinner
- Method: Simmering and Roasting
- Cuisine: Thai-Inspired Fusion
- Diet: Vegan
Ingredients
2 tablespoons extra-virgin olive oil
1 can (15oz) chickpeas, drained and rinsed
1 tablespoon tamari
1 teaspoon maple syrup
2 tablespoons chili crisp oil
1 tablespoon ginger, minced
2 shallots, finely diced
3 tablespoons vegetarian red curry paste
2 cans (13.5oz each) full-fat coconut milk
4 cups vegetable broth
1 tablespoon peanut butter
1 tablespoon vegan fish sauce substitute (or light soy sauce)
8 oz rice noodles
2 cups baby spinach or bok choy
Fresh cilantro and lime wedges for garnish
Instructions
Preheat oven to 400°F (200°C).
Toss drained chickpeas with olive oil, tamari, and maple syrup on a baking sheet. Roast for 15-20 minutes until golden and brittle. Once removed, toss with chili crisp oil.
In a large pot, sauté ginger and shallots in a splash of oil until fragrant (about 2 minutes).
Stir in the red curry paste and cook for 1 minute until fragrant.
Pour in coconut milk, vegetable broth, peanut butter, and fish sauce substitute. Bring to a gentle simmer.
Add rice noodles to the pot and cook until tender, about 5-7 minutes.
Stir in the spinach or bok choy until just wilted.
Divide soup into bowls, top generously with the chili crisp chickpeas, and garnish with cilantro and lime wedges.
Notes
Store the soup and chickpeas separately to maintain the crunch. Add more broth if the noodles soak up too much liquid overnight. Use any green vegetable available in your fridge.