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:
Clean Eating Thai Shrimp And Chickpea Soup
- 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.