This Thai chickpea soup is light and filling, all at the same time. Delicious too!
There’s nothing like a big bowl of warm, steaming soup when cooler weather starts to roll in.
A reader sent me this recipe link and asked if I could find a way to make it more “hearty”. While it was pretty much clean already, I thought it was an interesting flavor combination, so I gave it a try.
I wasn’t crazy about the final outcome, so I started tinkering around with it a bit. I added a few more spices and ingredients and came up with a mild, tomato-y soup that makes a wonderfully light meal while still filling you up with protein and fiber.
MORE CLEAN EATING RECIPES
CLEAN EATING THAI SHRIMP AND CHICKPEA SOUP RECIPE:
A light and hearty soup that's rich in Thai flavors.
- 1 tbsp. olive oil
- 1/2 cup celery (sliced thin)
- 1 cup chopped yellow onion
- 8 cups chicken broth
- 30 oz. canned light coconut milk
- 15 oz. can tomato sauce (no sugar added)
- 1/4 cup fresh lime juice (about 3-4 limes)
- 30 oz. canned chickpeas (drained - or 4 cups if you make them from dry beans)
- 3 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. whole wheat pastry flour (can also use cornstarch or arrowroot powder)
- 2 cups tomatoes (chopped)
- 2 cups crimini mushrooms (sliced)
- 1 lb. shrimp (I used cooked/frozen, which I thawed before use)
Sauté the onion and celery in a large soup pot until the onions are translucent.
Put everything, except the shrimp, into the pot and cook until the mushrooms are soft and cooked through.
When the soup is nearly done, add in the shrimp and cook just long enough to cook them to your liking.
Allow to cool and serve.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.