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Asian chickpea and prawn soup
This Asian soup combines chickpeas and spinach in a creamy coconut and soy broth, accompanied by sautéed prawns and a fresh lime twist. In just 25 minutes you'll have an exotic, comforting, and very easy to prepare dish.
- Servings: 2
- Prep: 10 min
- Cook: 15 min
Ingredients
- 390 g chickpea, drained
- 150 g prawn, pat dry
- 1 unit onion, cut into small dice
- 0.5 unit lime, zest and segment
- 180 ml coconut milk
- 20 ml soy sauce
- 4 g vegetable broth powder
- 250 ml water
- 100 g spinach shoot
- 30 ml olive oil
- salt
- pepper
Instructions
- Pat the prawns dry and season with salt and pepper. In a pot, heat a drizzle of oil over medium-high heat and cook the prawns 1-2 minutes, until golden. Remove and set aside.
- Peel and dice the onion. Drain the chickpeas. In the same pot, heat a drizzle of oil over medium heat, add the onion and salt, and cook 4-5 minutes, stirring, until translucent.
- Add the soy sauce, coconut milk, vegetable broth powder, and water to the pot and stir. Bring to a boil, add the chickpeas and cook 6-7 minutes over medium heat. Add the spinach shoots and cook 2-3 minutes more. Zest half the lime and segment the lime.
- Serve the chickpea and spinach soup in bowls and top with the prawns. Add lime zest to taste and squeeze a lime segment over each bowl.
Nutrition (per serving)
- Calories: 904 kcal
- Protein: 33 g
- Carbohydrates: 67 g
- Fat: 59 g
- Fiber: 18 g