In order to bring you the best organic produce, some ingredients may differ from those depicted.

Burmese tomato-chickpea soup with lemongrass

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving

45 Minutes

The complex flavors in this simple soup come by way of Burma, where the cuisine draws from China, India, and Thailand. The chickpeas lend it texture and protein, while the mix of lemongrass, ginger, and turmeric takes the broth in an intriguing and delicious direction. The heat from the (optional) chile flakes is tempered by a soothing dose of yogurt.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 to 2 shallots
1½ cup chickpeas
Lemongrass paste (lemongrass - fresh garlic - fresh ginger - turmeric - canola olive oil blend - salt)
½ teaspoon Oaktown Spice Shop kimchi chile flakes (optional)
1 tablespoon tomato paste
1 cup diced tomatoes
Fresh cilantro
3 scallions
1 lime
½ cup Greek yogurt

Nutrition per serving

Calories 600, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 330mg (14% DV), Total Carb. 63g (23% DV), Fiber 12g (43% DV), Protein 20g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the shallots and chickpeas

Peel and chop the shallots.
Rinse the chickpeas.

Cook the shallots

In a pot over medium heat, warm 3 tablespoons oil until hot but not smoking. Add the shallots, season with salt, and cook until tender and beginning to caramelize, 5 to 6 minutes. Stir in the lemongrass paste and as much of the kimchi chile flakes as you like, and cook until fragrant, 2 to 3 minutes.

Finish the soup

To the shallot mixture, stir in the tomato paste. Add the chickpeas, tomatoes, and ¼ cup water. Cook, stirring occasionally, until the liquid is slightly reduced, 4 to 5 minutes. Add 4 cups water, bring to boil, reduce to simmer, and cook until the liquid is reduced by one-fourth, 18 to 20 minutes. Remove from the heat and season to taste with salt. While the soup cooks, prepare the garnishes.

Prep the garnishes

Coarsely chop the cilantro.
Trim the ends from the scallions; thinly slice the scallions.
Cut the lime into wedges.

Serve

Ladle the soup into individual bowls. Sprinkle with the cilantro and scallions. Dollop with the yogurt and serve with the lime wedges.

Ingredient IQ

For elegant, slender scallion garnishes, cut the scallions in half, then cut them lengthwise into ⅛ inch-thick strips. Soak the strips in ice water. Drain and pat dry before serving.

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