Recipe: A Hearty​ Bowl of Thai Soup

I love soups, especially in winter. I find that a cozy winter Sunday must include a hot bowl of soup, spicy if you ask me, a cashmere plaid, a good book and a privileged view on the sunset, with a glass of wine in my hand.

I made this recipe a while ago, but I still love it and plan to do it again very soon. It is an adapted and easier version of a Thai soup I used to eat in a restaurant in Lisbon – oh, and it does wonders when you have a sore throat!

Ingredients: (makes 3 servings)
Half an onion (I used white, but you can use whichever you prefer)
1 garlic clove (2 if you want it extra garlicky)
1 eggplant
1 carrot
1 packet of bimi broccoli
1 tbsp of ginger powder
2 tbsp of curry powder + 1 for the chickpeas
500ml vegetable broth
1can coconut milk
300g chickpeas

Directions:
This soup is super easy to make. You just have to put a bit of olive oil in a big and quite deep pan, let the garlic and onion golden for a couple of minutes. Then you add the veggies (pre-cut) and sauté them in the pan for a few minutes. Then add the spices and leave covered for 3-5 minutes, mixing if necessary. After this, you add the coconut milk and the broth and let simmer for 15-20 minutes, depending on how crunchy you want the veggies. Meanwhile, roast the drained chickpeas in the oven with curry powder and add at the very last minute before serving. Enjoy warm!

Have A Safe Journey!
Camilla

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