- Thai-Spiced Pea & Coconut Soup.jpg (37.09 KiB) Viewed 982 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp sunflower or vegetable oil
- 1 onion, finely chopped
- 1 lemongrass stick, tough outer leaves removed, finely sliced
- Large handful of coriander, leaves and stalks separated, both chopped
- 1 large garlic clove, crushed or finely grated
- 2 tbsp Thai green curry paste
- Zest and juice of 1 lime
- 500ml vegetable or chicken stock
- 400ml can full-fat coconut milk, shaken to combine
- 500g frozen peas
- 1 red chilli, sliced (deseeded if you prefer it milder)
- Handful of unsalted peanuts, chopped
Method
1. Heat the oil in a large pan over a medium heat. Add the onion and lemongrass and fry for 4 - 5 minutes or until the onion has softened and the lemongrass smells fragrant. Stir in the coriander stalks and garlic, then cook for 1 minute. Add the curry paste and lime zest, then cook for a further 1 minute, stirring until everything is coated in the paste.
2. Pour in the lime juice, stock and all but a couple of tablespoons of the coconut milk, then bring to a simmer. Add the frozen peas, bring everything back to a simmer, then cook for 2 - 3 minutes or until the peas are warmed through and tender.
3. Blitz the soup either in a blender, or using a handheld stick blender until smooth. Leave to cool to room temperature or chill in the fridge until cold. Or serve hot.
4. Ladle the soup into bowls, drizzle over a little coconut milk, then scatter over the coriander leaves, red chilli slices and chopped peanuts.
¡SHARE TOPIC!