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2 tablespoons extra-virgin olive oil
1 tablespoon fresh chopped ginger
1 shallot, chopped
1/4 cup Thai red curry paste
2 cans (14 ounces) full-fat coconut milk
2-3 cups low-sodium broth
3 tablespoons fish sauce (or use soy sauce)
3 tablespoons creamy peanut butter
1 bunch broccolini (or 3 cups spinach)
1/4 cup fresh cilantro or Thai basil, chopped
8 ounces egg or rice noodles
limes and peanuts, for serving
1 can (14 ounces) chickpeas, drained, plus patted dry
1/4 cup tamari/soy sauce
1 tablespoon pure maple syrup
1/2 cup flaked unsweetened coconut
3 tablespoons sesame seeds
1/4 cup chili oil
Instructions
1. To make the chickpeas. Preheat oven to 425° F.2. On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes. Add the coconut and sesame seeds, toss and bake 5-10 minutes, until extra crisp. Remove and toss with chili oil.3. To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.4. Meanwhile, cook the noodles according to package directions. 5. Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh chopped ginger
1 shallot, chopped
1/4 cup Thai red curry paste
2 cans (14 ounces) full-fat coconut milk
2-3 cups low-sodium broth
3 tablespoons fish sauce (or use soy sauce)
3 tablespoons creamy peanut butter
1 bunch broccolini (or 3 cups spinach)
1/4 cup fresh cilantro or Thai basil, chopped
8 ounces egg or rice noodles
limes and peanuts, for serving
1 can (14 ounces) chickpeas, drained, plus patted dry
1/4 cup tamari/soy sauce
1 tablespoon pure maple syrup
1/2 cup flaked unsweetened coconut
3 tablespoons sesame seeds
1/4 cup chili oil