
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese tomato-chickpea soup with lemongrass
Soy-Free, Gluten-Free, Vegetarian
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 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, Protein: 20 g, Fiber: 12 g, Total Fat: 31 g, Monounsaturated Fat: 21.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 5 g, Cholesterol: 5 mg, Sodium: 330 mg, Carbohydrates: 63 g, Added Sugars: 0 g.
Contains:
Milk
Instructions
Wash produce before use
1
Prep the shallots and chickpeas
- Peel and chop the shallots.
- Rinse the chickpeas.
2
Cook the shallots
3
Finish the soup
4
Prep the garnishes
- Coarsely chop the cilantro.
- Trim the ends from the scallions; thinly slice the scallions.
- Cut the lime into wedges.
Serve
6
Ingredient IQ