Recipe, photography and nutritional analysis by The Moodie Foodie
It’s no secret that I love a good soup and, in fact, I live on them in winter, but this Thai Pea Soup has to be one of my favourites: warm and spicy, light and healthy. It’s so easy to make and is packed with flavour. The colour alone with brighten your day.
SERVES 4 PREPARATION 5 mins COOKING 25 mins
DOUBLE IT / FREEZE IT / MAKE IT AHEAD / EAT IT TOMORROW / LOW IN KILOJOULES / LOW IN SATURATED FAT
- measuring spoons
- chef’s knife
- chopping board
- measuring cups
- medium saucepan
- wooden spoon
- blender or food processor
- 1 tsp peanut oil
- 1 onion, finely diced
- 1 garlic clove, peeled
- 2 tsp green curry paste
- 3 cups (750ml) vegetable stock
- bunch of coriander, washed, roots and leaves separated
- 500g frozen peas
- ¾ cup (185ml) light evaporated coconut milk
- 1 lime
- 2 green onions (shallots), finely sliced
- 1 chilli, finely sliced
- Heat oil in a medium saucepan on medium. Cook onion and garlic, stirring, for 10 mins, until onion is soft. Add curry paste and cook for another 1 min. Add stock, 1 cup water and coriander roots. Bring to boil, reduce heat to low and simmer for 10-15 mins.
- Add peas and bring back to boil. Reduce heat and simmer for 5 mins. Cool a little, and then transfer mixture to a blender or food processor and blend until smooth. Return soup to saucepan and add evaporated coconut milk. Bring to a gentle simmer. Ladle into bowls and top with a spritz of lime juice, sliced green onion, a few coriander leaves and a little chilli.
Double it? Absolutely, do it now and have it for lunch all week long.
Eat it tomorrow? And the next day and the next, this soup keeps well in the fridge and reheats well.
Freeze it? I imagine it would freeze pretty well, although I always think soups taste better when made fresh or reheated.
Nutrition info (per serving):
1028 kilojoules, 4g total fat (1g sat fat).