Burmese Coconut Chickpea Soup with Turmeric and Lime

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 soup recipe, ready in about 40 minutes, pairs canned chickpeas, coconut milk, 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.

Prep: 10 min Cook: 30 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Stir in 1 tsp ground turmeric and cook for 1 minute until fragrant.
  3. 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.
  4. Step 4: Use an immersion blender to partially puree the soup, leaving some chickpeas whole for texture.
  5. 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.
  6. Step 6: Serve hot garnished with additional cilantro leaves and a wedge of lime.

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