Thai pea soup

Thai pea soup


Serves 3


  • 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


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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