Thai-Inspired Pea Soup
- Total Time: 30 mins
- Yield: 4 servings
Description
This slightly-spicy soup is full of vibrant flavors that brighten a cold and rainy day.
Ingredients
Units
- 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, so I give you full control: use some or all of one, depending on your heat tolerance. Start with half if you’re 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 (I like 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.
