Coconut Curry Soup
Silky coconut milk simmered with Thai curry paste, chickpeas, and quick-cooking spinach. One pot, zero stress, ready in 10 minutes.
- Total time
- 12 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Pour coconut milk into a large pot over medium heat. Stir in curry paste until no lumps remain, ~1 minute.
Step 2
Add vegetable broth and chickpeas. Bring to a simmer, stirring occasionally, ~3 minutes.
Step 3
Add spinach in handfuls, stirring until wilted, about 1 minute total.
Step 4
Squeeze lime juice into the pot. Taste and adjust salt or curry paste to your liking.
Step 5
Ladle into bowls and serve hot.
Tools you’ll need
- large pot (3-quart or larger)
- wooden spoon or silicone spatula
- ladle
- can opener
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