Thai green curry pea soup




Prep Time


Cook Time

Green curry paste and coconut milk give depth of flavour to this silky smooth soup.



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)


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.