This slightly-spicy soup is full of vibrant flavors that brighten a cold and rainy day.
By Jill Nammar
Thai-Inspired Pea Soup
- Total Time: 30 mins
Description
This slightly-spicy soup is full of vibrant flavors that brighten a cold and rainy day.
Ingredients
Scale
- 3 10 ounce boxes of frozen baby peas
- Some or all of one Thai bird’s-eye pepper, minced
- 1 small onion or one large shallot, diced
- 1 inch piece of ginger peeled and grated. I use a microplane zester for this.
- 2 limes, zest one and reserve the zest
- 1/2 can of full fat coconut milk. I like Thai Kitchen brand.
- 2 cups of water
- Sea salt to taste
- Neutral tasting oil or coconut oil for cooking
- To Serve: Thai basil or regular basil, lime wedges, lime zest, Sriracha sauce
Instructions
- In a soup pot, saute the onion and chili with some salt and oil until tender.
- Add the grated ginger, lime zest with a pinch more salt and stir.
- Toss in 2 boxes of the frozen peas and the the water. Adjust the salt. Bring to a boil.
- Reduce heat and simmer, uncovered, for about 5 minutes or until the peas are tender but still bright green.
- Stir in the coconut milk. Carefully puree the hot soup in a food processor or a blender.
- Return the soup to the pot and heat on low. Add 1 1/2-2 cups of whole frozen peas from the third box. Warm through.
- Finish the soup with a few squeezes of lime juice. Serve with fresh Thai basil and any of the other suggestions above.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
