Chickpea Tom Kha Curry

Chickpea Tom Kha Curry

This recipe is a twist on the classic Tom Kha soup, transformed into a curry by adding chickpeas and topped with charred bok choy. The dish features a fragrant combination of shallot, ginger, lemongrass, and garlic cooked in coconut cream and vegetable stock. The chickpeas are simmered until tender before grilling bok choy and serving it on top of the curry. Finish with a drizzle of chili oil, lime juice, spring onion, and sesame seeds for a flavourful punch. Serve with jasmine rice for a satisfying meal that combines the delicate and aromatic flavours of Tom Kha with a hearty curry base.

Serves: 2

30 minutes

Cook time

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Metric
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Ingredients

Natalia

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Ingredients:

  • 700g chickpeas (and liquid, pre-cooked)
  • 1 shallot
  • 3-inch piece of ginger
  • 1 heaped tbsp lemongrass paste
  • 4 cloves of garlic
  • 200g coconut cream
  • 50ml vegetable stock
  • 2 bok choy stems
  • Chilli oil, sesame seeds, and spring onion for serving

🔄Natalia Rudin's Suggested Substitutes

Chickpeas Can Be Substituted With Tofu, Shrimp, Chicken, or Mushrooms
Shallot Can Be Substituted With Onion
Lemongrass Paste Can Be Substituted With Fresh Lemongrass or Dried Lemongrass

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