Green curry paste and coconut milk give depth of flavour to this silky smooth soup.
Ingredients
For the thai green curry pea soup
- 1 tablespoon cooking oil
- 1 onion – finely diced
- 2 cloves garlic – crushed
- 2½ tablespoons Thai green curry paste
- 1kg frozen peas – defrosted
- 400ml can coconut milk
- 400ml water
- Juice of 1 lime
- Salt and ground black pepper, to taste
- A little cream, to serve (optional)
- Fresh coriander, to serve (optional)
Method
For the thai green curry pea soup
- Heat the oil in a large saucepan over a low heat and fry the onion until soft. Add the garlic and cook for a further 30 seconds.
- Add the curry paste and stir for 1 minute until fragrant.
- Add the peas, coconut milk and water and bring to a simmer. Simmer gently for 5–10 minutes.
- Leave to cool slightly then transfer to a blender and blitz until silky smooth.
- Add the lime juice and season to taste with salt and pepper.
- Serve topped with a swirl of cream and a little coriander, if desired.