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Moroccan Thai Soup/Stew

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This spicy Moroccan soup (or stew) makes 6 or more bowlfuls of a harissa based broth filled with potatoes, peppers and chickpeas. Flavours are layered and rounded out with Thai coconut milk, fresh cilantro and zesty lime.


Calories (per serving)281
Total Fat9 g13%
Saturated Fat3 g15%
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol0 mg
Sodium257 mg11%
Potassium292 mg8%
Total Carbohydrate36 g12%
Fiber 8 g32%
Sugar7 g
Protein10 g19%


1 tbsp of olive oil
1/2 roughly chopped onion
1 finely chopped shallot
1 roughly chopped red pepper
2 minced garlic cloves
2-3 tbsp harissa spice or paste
3/4 pound, quartered baby potatoes
2 tbsp chopped ginger
1 14oz. can chopped tomatoes
3/4 cup vegetable stock
1 19oz. can, rinsed chickpeas
1 cup coconut milk
1/2 cup chopped, fresh cilantro
salt and pepper to taste
lime wedges to serve
* Click to ingredient to choose one


In a pot, heat olive oil on medium. Add onion, shallot and red pepper and cook until onions are translucent. Approximately, 3-4 minutes.
If you have a dry, harissa spice. Add it to a small bowl with minced garlic and a tbsp or so of olive oil. Mash together until mixture forms a paste.
Add potatoes, ginger and your garlic, harissa mixture to the pot. Stir until the spices evenly coat your potatoes.
Add tomatoes and stir. Bring to a simmer.
Add broth and chickpeas. Stir and bring to a boil. Cover and reduce to simmer. At this stage, you can let it cook until the potatoes are tender, approximately 30 minutes. Or you can let it cook for as long as you like adding more broth if it starts to look dry. The longer you let it cook, the tastier it gets.
5-10 minutes before eating, add coconut milk in the pot.
Add the cilantro.
Give the pot a nice stir, add salt and pepper to taste.
Ladle into a bowl, top with fresh chopped cilantro and a lime wedge and serve!