Thai Green Curry Rice Soup

Serves: 4

Chickpeas

1 cup chickpeas

Overnight soak chickpeas in water.

5 cups water
1tsp salt

Cook chickpeas with salt and water, allow to boil, reduce the heat to low and cook for 45 minutes.

Yields: 2 and 3/4 cups. Divide cooked chickpeas into 4 serving bowls.

Rice

2 cups hand pound rice
5 cups water

Wash and cook rice.

Yields: 6 and 1/2 cups rice. Divide cooked rice into 4 serving bowls.

Curry Paste / store bought green curry

1 ounce fresh cilantro
1 ounce fresh basil
? tbsp lime juice ( juice from 1 lime)
1 cup onion
1 tsp garlic cloves, chopped
1 tsp ginger, chopped
2 tsp curry powder
2 tsp ground cumin
1/4 tsp chili powder
? tsp salt
? tsp ground black pepper

Add all the above to blender, blend until smooth.

Soup

1 tbsp coconut oil
3 tbsp curry paste from above / Thai green curry paste
1 stick lemongrass, roughly chopped

Heat oil in a pan, add curry paste, lemongrass, sauté for 2 minutes in low flame.

4 and 1/4 cups vegetable of your choice (I used 1 cup carrot, 1 and 1/4 cup eggplant and 2 cups of beans (20), 1 tiny bell peppers, 20 sugar snap peas and 1/4 yellow zucchini)
2 tsp salt
1/2 tsp ground black pepper
1 tsp maple syrup
2 can coconut milk
4 cups water

Add all the above, mix well. Bring to a boil and once boiling, reduce the heat to medium and simmer for 10 minutes, until the vegetables are cooked through.

2 cups broccoli, chopped (6.55 ounces chopped)

Add broccoli and cook for 5 more minutes.

1 tbsp lemon juice

Add lemon juice and mix well.

Divide the soup into 4 serving bowls.

To serve

cilantro, chopped (MUST)
microgreens

Divide chickpeas into 4 serving bowls.

Divide rice and beans into 4 serving bowls.

Divide the soup into 4 severing bowls.

Garnish with cilantro and micro greens.

Taste Note: Tastes AWESOME
Source: rhiansrecipes