Simple to make and appropriately spicy, each well-rounded bite of this unctuous chickpea, carrot and jalapeño-filled bowl of coconut-curry goodness will have you smiling from the inside. Break out your soup pots and prepare for an absolutely mind-blowing chickpea vegan tom kah soup! Find the recipe here: https://thatvegannephew.com/vegan-tom-kah-with-chickpeas/ or below!

INGREDIENTS

▢ 1 ½ tablespoons olive oil
▢ 1 medium shallot, finely diced
▢ 3 cloves of garlic, finely minced
▢ 3 tablespoons fresh ginger, finely minced
▢ 4 cups vegetable broth
▢ 1 (13.66-ounce) can of coconut milk, lite or regular both work
▢ 1 stalk of lemon grass
▢ 1 large carrot, cut into about ¼-inch thick half-moons
▢ 2 jalapeños, de-seeded and cut into circles or half-moons
▢ 1 (15-ounce) can of chickpeas, drained and thoroughly rinsed
▢ 2 - 3 tablespoons fresh lime juice, or to taste
▢ 2 - 3 teaspoons mild red curry paste, or to taste
▢ Lime wedge, pea sprouts, or fresh cilantro leaves, for garnish

INSTRUCTIONS

1. In a soup pot, heat olive oil over medium heat, and then sauté the shallot, garlic, and ginger for a minute or two, until fragrant and just beginning to turn brown. Then, add the broth and coconut milk, as well as the lemon grass stalk. Turn up the heat slightly, and bring to a steady boil, and allow this to simmer for a couple minutes.

2. (Optional Step): After the soup has been simmering for a couple minutes, you can strain out the ginger, shallot and garlic bits with a fine sieve if you wish, but I leave them in because I don't mind the texture.

3. Next, add the carrots and jalapeños, and cook them in the simmering broth until tender. This should take about 10 - 15 minutes. About 5 minutes before the carrots are done, add the chickpeas.

4. Lastly, just before serving, add the lime juice and red curry paste, and stir until incorporated.
Serve the tom kha with some fresh lime wedge, pea sprouts, or cilantro.