Thai coconut curry soup with chickpeas, Thai basil, and kaffir lime leaves from Street Vegan: Delicious Dispatches from the Cinnamon Snail Food Truck (page 103) by Adam Sobel

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Notes about this recipe

  • Tubathecuba on January 22, 2026

    Used half the curry paste amount (ran out) so added in some thai-flavored hot sauce, plus some fresh chiles and spinach at the end. I used frozen lime leaves and picked them out at the end. The soup was delicious - creamy and comforting, but still fresh and vibrant in flavor. My only change would be to add the Thai basil towards the end, as I think cooking it too long mellows it out too much, and you lose that herbal-ness.

  • Acarroll on May 29, 2022

    This had a great depth of flavor and was wonderful with vegan grilled cheese. I made 2 mistakes though that I'll share in case it helps someone else! It didn't specify whether to use fresh or dried lime leaves. I used dried because I had them, I just roughly chopped the dried leaves. Getting a bite of that was overpowering, so I would guess that either fresh lime leaves would be better, or cooking the leaves in the soup whole and then picking them out before serving. Also, my soup was too spicy, and I have a high tolerance for heat. I eyeballed the amount of curry paste and it was also a brand I haven't used before, so I'm not sure if it was quantity or type, but I will be more careful next time.

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