Coconut Chickpea Curry Soup with Tat Soi
That’s right, more recipes using CSA products.
We get tat soi, an Asian green, during the spring season. I usually use it in stirfrys, but thought I would look for something different. Using Yummly, I entered tat soi in as an ingredient and it brought me to this recipe:
As so often happens with the meals I cook, first I started up the rice cooker. I got the basmati rice cooking and turned my attention to the soup.
It was fun to also use my own dried red chiles. I don’t keep vegetarian broth on hand, but I think the Knorr vegetarian boullion cubes are good. Using the veggie boullion kept this all vegetarian.
It started with sautéing the onion in olive oil over medium heat. The recipe calls for 2 tablespoons of coconut oil but I didn’t have any, and only used probably a tablespoon of olive oil.
Meanwhile I slice up one of my dried chiles, measured out curry powder, minced the garlic, and drained the chickpeas.
I didn’t brown the onions, just slowly cooked them over the medium heat until they were soft, then added the garlic, chile, and curry.
It smelled so good! In went the coconut milk and veggie broth, followed by the chickpeas. I used full fat this time, but I think light coconut milk would probably be fine.
While that simmered, I trimmed and roughly chopped the tat soi, and squeezed some lime juice.
The lime juice and tat soi gets added at the end, and cooked just until the tat soi wilts. The tat soi is really sturdy, and holds up well in the soup. I think the recipe called for 1 tablespoon of lime juice, and I used two.