Chickpea Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My absolute favorite weeknight dinner is this chickpea laksa, and I'm so excited to share it with you. This aromatic Thai inspired soup comes together in less than an hour and costs just a few dollars to make, which is perfect for busy evenings. The best part is that chickpeas are packed with protein and fiber, keeping you satisfied long after dinner. The creamy coconut broth infused with red curry paste and fresh ginger creates restaurant quality flavors right in your own kitchen. Trust me, once you master this simple recipe, you'll be making it constantly.
Ella x
Ingredients
- 400 mlcoconut milk
- 500 mlvegetable stock
- 800 gcanned chickpeas(drained and rinsed)
- 3 tablespoonsred curry paste
- 20 gfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonslime juice
- 1 tablespoonfish sauce or soy sauce
- 150 gbaby spinach
- 200 gcherry tomatoes(halved)
- 100 gbean sprouts
- 30 gfresh cilantro(roughly chopped)
Detail level
Instructions
- 1
Heat a large pot over medium heat and add the curry paste. Fry it for about 2 minutes, stirring constantly, until it becomes fragrant and darker in color.
Tip: Toasting the curry paste this way unlocks deeper flavors before you add liquids.
- 2
Add the minced ginger and garlic to the pot and cook for another minute, stirring well to combine with the curry paste.
- 3
Pour in the coconut milk and vegetable stock, stirring to combine everything smoothly. Bring the mixture to a gentle simmer.
Tip: Stir well to prevent any curry paste from sticking to the bottom of the pot.
- 4
Add the drained chickpeas and cherry tomatoes to the pot. Simmer for 10 minutes to allow the flavors to meld together.
- 5
Stir in the fish sauce or soy sauce and lime juice, tasting as you go and adjusting to your preference for saltiness and acidity.
Tip: Start with less lime juice and add more if needed for balance.
- 6
Add the fresh spinach to the pot and stir until it wilts completely, about 2 minutes.
- 7
Divide the laksa among four bowls and top each with bean sprouts and fresh cilantro. Serve hot and enjoy immediately.
Tip: Add extra lime wedges on the side for guests to squeeze in more acid if they like.
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