Thai-Inspired Pea Soup

This slightly-spicy soup is full of vibrant flavors that brighten a cold and rainy day.
By Jill Nammar
Thai-Inspired Pea Soup

Thai-Inspired Pea Soup
 
Prep Time
Cook Time
Total Time
 
This slightly-spicy soup is full of vibrant flavors that brighten a cold and rainy day.
Author:
Recipe Type: Soup
Ingredients
  • 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
  • ½ 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
  1. In a soup pot, saute the onion and chili with some salt and oil until tender.
  2. Add the grated ginger, lime zest with a pinch more salt and stir.
  3. Toss in 2 boxes of the frozen peas and the the water. Adjust the salt. Bring to a boil.
  4. Reduce heat and simmer, uncovered, for about 5 minutes or until the peas are tender but still bright green.
  5. Stir in the coconut milk. Carefully puree the hot soup in a food processor or a blender.
  6. Return the soup to the pot and heat on low. Add 1½-2 cups of whole frozen peas from the third box. Warm through.
  7. Finish the soup with a few squeezes of lime juice. Serve with fresh Thai basil and any of the other suggestions above.
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