Chickpea and Greens Curry Soup

It was a Monday, my day off, and I wanted to make an easy dinner for the hubs and I before going to see a movie (Pitch Perfect). I had picked up a can of coconut milk and wanted to make a soup with it, so I dug out this Chickpea and Greens Curry Soup recipe from Vegetarian Times, made a few alterations and voila, an easy dinner.

As good as all the spices looked that were listed in the recipe, I went the lazy route and just used a couple tablespoons of thai green curry paste. Those little jars are amazing, last forever, and are totally worth the money. Threw in some onion and spinach - I had been looking for kale but our Sobey's is not always very good at having it in stock, and besides a large bag of spinach is cheaper. I threw in the rest of the ingredients - a can of lite coconut milk, 3 cups chicken stock, 1 cup water, a can of chickpeas and one chopped tomato (for acidity, I assume). I also added some extra vegetables - bell peppers and carrots.

While it was very flavourful from the curry paste, it needed a bit more heat, so I also added in some harissa for extra spice. To make it a more complete meal, I cooked some rice noodles to add in. I have tried to add rice noodles to soup, and learned the hard way that they tend to soak up all the broth, so I boiled them separately, placed them in the bowl and spooned the soup over them. Finished with some cilantro, skipping the yogurt due to not having any. Super easy and quick - just be warned, it does splatter a little while you're slurping up those noodles!