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Thai Shrimp And Chickpea Soup
A light and hearty soup that's rich in Thai flavors.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Thai
Servings:
16
servings
Calories:
172
kcal
Ingredients
1
tbsp.
olive oil
½
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)
¼
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)
Instructions
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.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
172
kcal
|
Carbohydrates:
18
g
|
Protein:
11
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
71
mg
|
Sodium:
989
mg
|
Potassium:
451
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
290
IU
|
Vitamin C:
16.3
mg
|
Calcium:
87
mg
|
Iron:
2.2
mg