Ingredients
1 tsp peanut oil
1 onion
finely diced
1 clove garlic
peeled and minced
2 tsp green curry paste
3 cups stock
(750ml)
1 cup water
(250ml)
1 tsp coriander
washed, roots and leaves separated
500g frozen peas
1 cup light evaporated coconut milk
(188ml)
1 lime
2 spring onions
finely sliced
1 chilli
finely sliced
Allergy Advice
Contains Fish
Contains Nuts
Contains Shellfish
Equipment
- 1 medium saucepan
- 1 blender
- 1 food processor
Instructions
- 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.
Notes
Tip
Recipe written by Jay Rogers from The Moodie Foodie.
