Thai Green Pea & Coconut Soup
Print this recipe!
I just love the tastes and flavours of Thailand. They remind me so much of my grandmother and the tranquil peaceful sounds of the crickets in the jungle around her home growing up.
My grandmother was originally from Thailand and was (still is even in after passing) my guardian angel. She had the most incredible grace about her and ever single word that came from her mouth seemed to be full of wisdom and love. I feel such a connection to her spirit now that she has passed and whenever I cook with these flavours I feel her very close by.
There is something incredibly warming, heart-opening and utterly delicious with this combination of herbs and spices and I am so happy with how this beautiful Thai Green Coconut & Pea Soup has turned out.
With the weather getting colder and the seasons changing this beautiful creamy and delicious soup will warm your body, heart and soul. We are now in the heart of early autumn where the energy around us is dropping. A time of connection, being softer and remembering what we love and cherish. Lemon grass is an ingredient that is wonderful for opening the heart and with the addition of the comforting creamy coconut milk and bright green vibrancy of peas and herbs this soup will feed you on all your magical levels.
And top tip – it tastes even better the next day as left-overs.
INGREDIENTS(Serves 4 people)
- 800g Frozen or Fresh Peas
- 2 Medium Onions (finely sliced)
- 2 Garlic Cloves (minced)
- 1 Inch piece of Ginger (finely minced)
- 2 Lemongrass Stems (finely minced)
- 400ml Coconut Milk
- 3 Cups Vegetable Stock
- 2 Tsp Green Curry Paste
- Coconut Oil
- 2 Pinches Sea Salt
- 1l Vegetable Stock
- Fresh Basil
- Fresh Peas
- Coconut Yoghurt
- 1 Red Chilli
– Fry the onions in a little coconut oil with a pinch of sea salt until it turns translucent
– Add the garlic, ginger, curry paste and lemon grass and sauté with another pinch of salt on medium heat
– Add the frozen peas (Leave a few aside for garnish) and the stock and coconut milk
– Bring to a high simmer and then turn down to a low simmer and let it simmer for 5 mins until peas and onions are nice and soft
– Blend until creamy and smooth
– Serve hot in bowls with a topping of coconut yoghurt, peas, basil and some sliced red chilli