Burmese tomato-chickpea soup with lemongrass and ginger

Gluten Free, Vegetarian, Soy Free

2 Servings, 580 Calories/Serving

40 Minutes

The complex flavors in this simple soup come by way of Burma, a country where the food draws from traditions of China, India, and Thailand. The chickpeas lend it texture while the mix of lemongrass, ginger and turmeric takes the flavor profile in an intriguing and delicious direction. The heat from the optional chile flakes is tempered by a soothing dose of yogurt for garnish.


  • 1-2 shallots
  • 1½ cup chickpeas
  • Lemongrass paste (lemongrass - garlic - ginger - turmeric - oil - kosher salt)
  • Korean chile flakes (optional)
  • 1 cup diced tomatoes
  • 1 tablespoon tomato paste
  • Fresh cilantro
  • 3 scallions
  • 1 lime
  • ½ cup Greek yogurt



Prep the shallots and chickpeas

  • Peel and chop the shallots.
  • Rinse the chickpeas.


Make the soup

In a sauce pot over medium heat, warm 3 tablespoons oil until hot but not smoking. Add the shallots, season with salt, and cook until tender and beginning to caramelize, about 5 minutes. Add the lemongrass paste and Korean chile flakes, if using, and cook until fragrant, about 3 minutes. Stir in the chickpeas, tomatoes, tomato paste and ¼ cup water. Cook until the tomatoes start to thicken, about 5 minutes. Add 4 cups water, bring to boil, reduce to simmer, and cook until liquid is reduced by about ¼ of its volume, about 20 minutes. Season with salt.
While the soup cooks, prepare the garnishes.


Prep the garnishes

  • Chop the cilantro.
  • Chop the scallions
  • Cut the lime into wedges.



Remove the soup from the heat and stir in the cilantro and scallions. Ladle into serving bowls. Add a spoonful of yogurt to each bowl and serve with the lime wedges.

Nutrition per serving: Calories: 580, Protein: 19 g, Total Fat: 31 g, Monounsaturated Fat: 21.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 5 g, Cholesterol: 5 mg, Carbohydrates: 59 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 570 mg

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