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
Balsamic Almond Butter Dipping Sauce dipped with meatballs in a small round white bowl against a blue fabric background

Let’s be honest, dipping sauce makes just about everything better. Meatballs? Better. Breadsticks? Yup. Vegetables? AKA dip holders. This Balsamic Almond Butter Dipping Sauce takes 5 minutes to make, uses ingredients you probably already have on your shelf, and is just about the best dipping sauce out there. I can assure you it’ll bump your appetizer up a notch, or 10. 

Grain Free Coconut Cauliflower Oats with Caramelized Bananas on a wood bowl with a gold spoon on a white background

Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!

 

Peanut Butter Cup Brownies with one diagonal slice showing the side in the center of 8 pieces shown from top view of brownies

These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.