Thai-Inspired Pea Soup
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
This slightly-spicy soup is full of vibrant flavors that brighten a cold and rainy day.
Ingredients
- 3 10 oz (285 g each) 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 (480 ml) 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
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 210
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Frequently Asked Questions
Why does this recipe use three boxes of frozen peas in two stages?
Two boxes (about 20 oz) are cooked then pureed to create the creamy base; the third box contributes 1½–2 cups of whole peas added after blending so the finished soup has both a smooth texture and pops of intact peas for contrast.
How spicy will this soup be with the Thai bird’s-eye pepper?
Bird’s-eye peppers are very hot. The recipe says to use “some or all of one”, giving you direct control over heat level. Start with half if you are sensitive to spice and adjust from there.
Why does the recipe use only half a can of coconut milk?
Half a can of full-fat coconut milk (the recipe recommends Thai Kitchen brand) adds creaminess without overwhelming the bright green pea and lime flavors. Using a full can would shift the soup toward richer, heavier territory. 
