Burmese tomato-chickpea soup with lemongrass and ginger
Gluten Free, Vegetarian, Soy Free
2 Servings, 580 Calories/Serving, 40 Minutes
The complex flavors in this simple soup come by way of Burma, a country where the food draws from traditions of China, India, and Thailand. The chickpeas lend it texture while the mix of lemongrass, ginger and turmeric takes the flavor profile in an intriguing and delicious direction. The heat from the optional chile flakes is tempered by a soothing dose of yogurt for garnish.
- 1-2 shallots
- 1½ cup chickpeas
- Lemongrass paste (lemongrass - garlic - ginger - turmeric - oil - kosher salt)
- Korean chile flakes (optional)
- 1 cup diced tomatoes
- 1 tablespoon tomato paste
- Fresh cilantro
- 3 scallions
- 1 lime
- ½ cup Greek yogurt
Prep the shallots and chickpeas
- Peel and chop the shallots.
- Rinse the chickpeas.
Make the soup
While the soup cooks, prepare the garnishes.
Prep the garnishes
- Chop the cilantro.
- Chop the scallions
- Cut the lime into wedges.
Nutrition per serving: Calories: 580, Protein: 19 g, Total Fat: 31 g, Monounsaturated Fat: 21.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 5 g, Cholesterol: 5 mg, Carbohydrates: 59 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 570 mg