Burmese chickpea-tomato soup with lemongrass
Gluten-Free, Soy-Free, Vegetarian, Family-Friendly
30 – 45 Minutes
Lemongrass, ginger, and turmeric permeate this one-pan vegetarian soup with flavor inspired by the cuisine of Burma, a warming finish to the day.
In your bag
- 1½ cups cooked chickpeas
- 1 red onion
- Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
- ½ teaspoon kimchi chile flakes (optional)
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- 1 lime
- 3 scallions
- 3 or 4 sprigs fresh cilantro
- ½ cup Greek yogurt
For elegant, slender scallion garnishes, cut the scallions in half crosswise, then cut them lengthwise into ⅛-inch-thick strips. Soak the strips in ice water. Drain and pat dry before serving.
Make It Ahead
The soup (Steps 1 through 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the soup, adding more water as needed to maintain a brothy consistency. Adjust the seasoning with salt and pepper and proceed with Steps 4 and 5.
Calories: 530, Protein: 16g (32% DV), Fiber: 11g (44% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 5mg (2% DV), Sodium: 110mg (5% DV), Carbohydrates: 50g (17% DV), Total Sugars: 13g, Added Sugar: 0g (0% DV).
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.