Khao Soi Chickpeas

A warming, aromatic Thai soup that's ready in just 20 minutes. Perfect for a week night meal.

20 minutes cook

Serves 4

Mia Jacobs

Ingredients

For the paste

3shallots, peeled

4 garlic cloves

1 tspminced ginger

1-2red birds eye chillies

1 tspground turmeric

1 heaped tspground coriander

1 tspsoy sauce

1lime, zest only

1 tbspcoriander stalks

1/2 tspsalt

For the chickpeas

1.5 tbspvegetable oil

1.5 tbspred thai curry paste (vegan)

570gjarred chickpeas, including the liquid

1 lime, juice

1 tincoconut milk

1 tbspsoy sauce

1/2 veg stock cube

1 tspbrown sugar

To assemble

4nests wheat noodles (dried or fresh)

4lime wedges

1shallot, finely sliced

to garnishfresh coriander

to garnishchilli oil

100mlvegetable oil

Khao Soi is a Northern Thai noodle soup that is PACKED with flavour. This version has chickpeas instead of noodles, because why not. One thing we have kept is all the delicious toppings including the crispy noodles which add an amazing crunch to the dish. Enjoy!

Method

Blend all the ingredients for the paste together into a coarse paste.

Heat a large saucepan over a medium heat. Add the paste along with the red thai curry paste and fry for around 3-4 minutes until fragrant and darker in colour. The oil should slightly split.

Tip in the chickpeas stir everything together. Add in half the lime juice, the coconut milk and soy sauce.

Stir together then add the stock cube and sugar. Lower to a simmer, cover and gently bubble for 10 minutes to allow the sauce to thicken.

Whilst they cook, heat the vegetable oil in a medium frying pan over a medium heat. Shape the noodles into 4 nests then fry for a few minutes on both sides until completely crisp.

Serve the reduced chickpeas with the crispy noodles and all the other garnishes. Squeeze over some extra lime juice and tuck in!