Thai Coconut Curry Soup in a two-colored bowl on a grey round plate on a white marble tabletop with cilantro leaves

Thai Coconut Curry Soup

Share on facebook
Share on twitter
Share on pinterest
Share on email

Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

30 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

1 hour 30 minutes

Icon of clock in maroon red lines

TOTAL TIME:

2 hours

INGREDIENTS

Crunchy Coconut Almond Butter Chickpeas:
1 tablespoon JUSTIN’S® Coconut Almond Butter
1 tablespoon Coconut Oil
1 (15 ounces) can Chickpeas, drained, rinsed, and thoroughly dried

Soup:
3 tablespoons JUSTIN’S® Coconut Almond Butter
1 tablespoon Olive Oil
1 medium Yellow Onion, chopped
3 cloves Garlic, minced
2-inch piece of Fresh Ginger, peeled and grated
2 tablespoons Red Curry paste
2 tablespoons Turmeric
1 teaspoon Salt
2 medium Sweet Potatoes, peeled and cubed
1 (14 ounces) can Light Coconut Milk
4 cups Vegetable Broth

Toppings:
Shaved Red Cabbage
Fresh Cilantro
Microgreens
Crunchy Coconut Almond Butter Chickpeas

DIRECTIONS

For the Crunchy Chickpeas:
1. To make the crunchy chickpeas, preheat the oven to 350°F.

2. Line a baking sheet with parchment paper.

3. Combine the almond butter and coconut oil in a small, microwave-safe bowl.

4. Microwave for 30 seconds to melt.

5. Toss the chickpeas in the almond butter mixture.

6. Spread into an even layer on the baking sheet.

7. Bake for 1 hour, or until the chickpeas are crunchy.

For the Soup:
1. For the soup, heat the oil in a large pot over medium heat.

2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes.

3. Add the curry paste, turmeric, and salt. Sauté 3-4 minutes more.

4. Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft, for about 20 minutes.

5. Cool slightly and transfer to a blender with the Coconut Almond Butter and puree until smooth and creamy.

6. Add in more water or broth to thin out the soup as needed.

7. Serve warm topped with shaved red cabbage, cilantro, microgreens, and crunchy chickpeas, as desired.

This Recipe Serves 8

INGREDIENTS

Crunchy Coconut Almond Butter Chickpeas:
1 tablespoon JUSTIN’S® Coconut Almond Butter
1 tablespoon Coconut Oil
1 (15 ounces) can Chickpeas, drained, rinsed, and thoroughly dried

Soup:
3 tablespoons JUSTIN’S® Coconut Almond Butter
1 tablespoon Olive Oil
1 medium Yellow Onion, chopped
3 cloves Garlic, minced
2-inch piece of Fresh Ginger, peeled and grated
2 tablespoons Red Curry paste
2 tablespoons Turmeric
1 teaspoon Salt
2 medium Sweet Potatoes, peeled and cubed
1 (14 ounces) can Light Coconut Milk
4 cups Vegetable Broth

Toppings:
Shaved Red Cabbage
Fresh Cilantro
Microgreens
Crunchy Coconut Almond Butter Chickpeas

DIRECTIONS

For the Crunchy Chickpeas:
1. To make the crunchy chickpeas, preheat the oven to 350°F.

2. Line a baking sheet with parchment paper.

3. Combine the almond butter and coconut oil in a small, microwave-safe bowl.

4. Microwave for 30 seconds to melt.

5. Toss the chickpeas in the almond butter mixture.

6. Spread into an even layer on the baking sheet.

7. Bake for 1 hour, or until the chickpeas are crunchy.

For the Soup:
1. For the soup, heat the oil in a large pot over medium heat.

2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes.

3. Add the curry paste, turmeric, and salt. Sauté 3-4 minutes more.

4. Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft, for about 20 minutes.

5. Cool slightly and transfer to a blender with the Coconut Almond Butter and puree until smooth and creamy.

6. Add in more water or broth to thin out the soup as needed.

7. Serve warm topped with shaved red cabbage, cilantro, microgreens, and crunchy chickpeas, as desired.

This Recipe Serves 8

Great Summer Recipes
Peanut Butter Pretzel Balls on a cooling tray with 2 peanut butter cup packs on the left on a white marble background

You know it is the simple things in life that bring the most joy. That’s why I love Peanut Butter Pretzel Balls. Just three simple ingredients to bring a little joy to those taste buds.

Vegan Banoffee Pie

banoffee = bananas + toffee.

It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.

Thai Peanut Chicken Lettuce Wraps on a white round plate on a straw place mats beside a white cloth

Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.

Almond Butter Poppy Seed Muffins stacked on top with almond flakes on the white background

Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.