Directions
- 1Dice the shallot and fry in vegetable oil for a few minutes before adding the minced garlic, ginger and lemongrass.
- 2Cook for another few minutes and then add the chickpeas and stock.
- 3Bring to a boil and let simmer for 10 minutes before stirring through the coconut cream and then simmering for another 5 minutes or so.
- 4Meanwhile, slice the bok choy in half, brush with oil and grill for 5-7 minutes or until just tender.
- 5Serve on top of the chickpeas with a healthy drizzle of chilli oil, lime juice, spring onion and sesame seeds.
Ingredients
- 700 g chickpeas
- 1 shallot
- 3 inch piece ginger
- 1 heaped tbsp lemongrass paste
- 4 cloves garlic
- 200 g coconut cream
- 50 ml vegetable stock
- 2 bok choy stems
- 0 chilli oil
- 0 sesame seeds
- 0 spring onion
- 0 lime
Equipment
frying pangrill pan
Related recipes
Sri Lankan style chili pepper pork
Thai · Soup
Pad Kra Pao
Thai · Soup
Coconut Lime Poached Cod
Thai · Soup25m
Thai Green Curry with Cod and Spinach
Thai · Soup30m
Sweet Chilli Sauce
Thai · Soup
Thai basil chicken with sticky sesame green beans
Thai · Soup20m
Chicken Satti
Thai · Soup40m
Chili Crispy Pork Noodle
Thai · Soup15m
Thai Basil Beef Inspired Bowl
Thai · Soup
Thai Coconut Vegetable Soup
Thai · Soup40m
Thai Meatballs with Red Curry Sauce
Thai · Soup
Tofu and Eggs with Tomato Mushroom Sauce
Thai · Soup15m