Pea Soup With Coconut Milk & Thai Flavors Recipe

Name: Pea Soup With Coconut Milk & Thai Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 16-ounce bags of frozen petite peas; 2 medium onions, diced; 2 cloves of garlic minced on a microplane zester or pressed in a garlic press; 1 inch piece of ginger, peeled and minced (optional); 1/3-1/2 can of full fat coconut milk; 1-2 teaspoons of maesri green curry paste or a brand you like. (see notes); 1 bouillon cube of Rapunzel No Salt Vegetable Bouillon or any brand you like.; 3 cups of water; A scant teaspoon of sea salt, or to taste; Coconut oil or other oil for cooking; Serving Options: shredded unsweetened coconut, fresh Thai basil, regular basil, fresh mint, squeeze of lime juice, crusty bread, crackers, steamed jasmine rice

Servings: persons

3 16-ounce bags of frozen petite peas
2 medium onions, diced
2 cloves of garlic minced on a microplane zester or pressed in a garlic press
1 inch piece of ginger, peeled and minced (optional)
1/3-1/2 can of full fat coconut milk
1-2 teaspoons of maesri green curry paste or a brand you like. (see notes)
1 bouillon cube of Rapunzel No Salt Vegetable Bouillon or any brand you like.
3 cups of water
A scant teaspoon of sea salt, or to taste
Coconut oil or other oil for cooking
Serving Options: shredded unsweetened coconut, fresh Thai basil, regular basil, fresh mint, squeeze of lime juice, crusty bread, crackers, steamed jasmine rice

1
Saute the onions in some coconut oil with a pinch of salt in a large pot until they're soft. Then add the garlic, ginger and green curry paste. Stir and saute for about a minute. Add the water, salt, bouillon cube and two bags of petite peas. Set one bag aside. Partially cover the pot and bring to a simmer for about five minutes or until the peas are tender but still bright green. Whiz the soup with an immersion blender or in a regular blender or food processor until smooth.
2
Stir in the reserved bag of peas and the coconut milk. Try to take some of the coconut cream that usually settles on top. Use enough coconut milk to give it a creamy consistency or to your taste. Warm through. Finish it with freshly squeezed lime juice and a sprinkling of unsweetened shredded coconut or any of the above suggestions.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 16-ounce bags of frozen petite peas, 2 medium onions, diced, 2 cloves of garlic minced on a microplane zester or pressed in a garlic press, 1 inch piece of ginger, peeled and minced (optional), and more.

Yes, Pea Soup With Coconut Milk & Thai Flavors falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea Soup With Coconut Milk & Thai Flavors

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