Burmese Coconut Chickpea Soup with Turmeric and Lime
A comforting, mildly spiced coconut and chickpea soup brightened with lime juice and turmeric, reflecting the vibrant flavors of Burmese home cooking. This asian-inspired soups ready in about 40 minutes pairs drained and rinsed canned chickpeas, (14 oz) coconut milk, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 1 can (14 oz) coconut milk
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 3 cups vegetable broth
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup, chopped fresh cilantro leaves
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground turmeric and cook for 1 minute until fragrant.
- Step 3: Add 2 cups drained chickpeas, 3 cups vegetable broth, and 1 can (14 oz) coconut milk. Bring to a gentle boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Step 4: Use an immersion blender to partially puree the soup, leaving some chickpeas whole for texture.
- Step 5: Stir in 2 tbsp fresh lime juice, 1 tsp salt, and 1/4 cup chopped fresh cilantro. Add 1/4 tsp red chili flakes if desired for a touch of heat.
- Step 6: Serve hot garnished with additional cilantro leaves and a wedge of lime.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burmese Coconut Chickpea Soup with Turmeric and Lime take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burmese Coconut Chickpea Soup with Turmeric and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.
Can I substitute ingredients in Burmese Coconut Chickpea Soup with Turmeric and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese Coconut Chickpea Soup with Turmeric and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Burmese Coconut Chickpea Soup with Turmeric and Lime?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
