Thai pea soup

Serves:

Serves 3

Ingredients

• 1 tsp peanut oil
• 1 onion, finely diced
• 1 garlic clove, peeled and minced
• 2 tsp green curry paste
• 3 cups (750ml) stock
• 1 cup (250ml) water
• 1 bunch coriander, washed, roots and leaves separated
• 500g frozen peas
• ¾ cup (188ml) light evaporated coconut milk
• 1 lime
• 2 spring onions, finely sliced
• 1 chilli, finely sliced

Method

In a medium saucepan, heat oil and add onion and garlic. Cook on low for 10 minutes until onion is soft.

Add curry paste and cook for a further minute.

Add stock, water and coriander roots. Bring to the boil, reduce heat and simmer for 10-15 minutes.

Add peas and bring soup to the boil. Simmer for 5 minutes.

Place mixture in a blender or food processor and process until smooth.  

Return soup to saucepan and add evaporated milk.

Bring to a gentle simmer, then serve topped with a spritz of lime juice, sliced spring onions, a few coriander leaves and a little chilli for garnish.

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Serving Suggestions

Note

• 1028kj (244.8cals); 3.9g total fat (1.2g saturated fat)

• Recipe written by Jay Rogers from The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or even Pinterest.