Red Thai Chickpea Soup

A warm spicy delight
Servings 4
Author Tara Postnikoff


  • Lite Coconut milk
  • 1 can organic chickpeas rinsed
  • 1 can organic kidney beans rinsed
  • 2 large portabello mushrooms chopped
  • 1 sweet onion chopped
  • 1 red pepper chopped
  • 1 zucchini course chop
  • 2 tbsp Red Curry paste Thai Kitchen: Red chili, garlic, lemongrass, thai ginger, salt, shallot, coriander, lime
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 1 tbsp coconut oil


  1. In a large pot, warm coconut oil over medium heat.
  2. Add onions and mushrooms to soften a bit.
  3. Add 1 can of coconut milk and 2 tbsp of red curry paste (or your own unique blend)
  4. Add red peppers, zucchini, chickpeas and kidney beans.
  5. Add parsley and oregano
  6. Stir and cover and allow to simmer over medium heat for about 15-20 minutes.
  7. Serve and enjoy

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