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Thai Coconut Chickpea Stew with Ginger and Bok Choy
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons Thai red curry paste
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 4 heads baby bok choy, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until it softens.
  • Stir in the minced garlic and ginger. Cook for one minute until fragrant.
  • Add the Thai red curry paste and stir to coat the onion mixture.
  • Pour in the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer.
  • Let it cook for 15 minutes to allow the flavors to blend.
  • Add the chopped bok choy and simmer for 3 more minutes until it wilts slightly.
  • Remove the pot from heat. Stir in the lime juice and season with salt and pepper.
  • Ladle the stew into bowls and top with fresh cilantro if desired.

Notes

Add the bok choy right at the end so it stays bright and crisp rather than turning mushy. Full-fat coconut milk gives the broth its thick texture, so avoid light versions if you want a richer result. Leftovers reheat well on the stove with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife