NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté chickpeas, potatoes and curry paste in oil for 5 to 8 minutes or until potatoes are slightly softened and well coated. Stir into soup; bring to simmer.|
|3. Cook for about 10 minutes or until potatoes are tender. Stir in coconut milk; return to simmer.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) fried onions, 2 tsp (10 mL) green onions and 1 tsp (5 mL) cilantro.