Chickpea coconut curry noodle soup | Delmonte Canada

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 onion, diced
• 1 tbsp (15 ml) grated fresh ginger
• 1⁄4 cup (60 ml) Thai Kitchen red curry paste or other
• 2 cans (12 x 400 ml) coconut milk
• 2-3 cups (250-750 ml) sodium-reduced chicken (or vegetable) broth
• 2-3 tbsp (30-45 ml) peanut butter
• 1 can (540 ml) Del Monte chickpea, rinsed and drained
• 2 cups (500 ml) of baby spinach
• 8 ounces (240 g) of Pad Thai style rice noodles
• 1⁄4 cup (60 ml) Thai Basil or fresh basil chopped
• Lime juice
• Crushed roasted peanuts