Thai Curry Pea Soup
A creamy pea soup full of Thai spices, ginger and green chili that is the perfect combination of comfort and freshness. This soup is brilliant if you happen to be feeling under-the-weather as it has a soothing and revitalizing quality that will leave you feeling better in no time.
ease • main dish • spring • VEGAN
We’ve entered that time of year when the weather undergoes one of its many yearly identity crises.
One day, it will feel like spring and the icicles hanging from the eaves will start their steady dripping and the snow will slide off the roof in great noisy avalanches that startle the cats and make the ducks squawk loudly in protest.
Then the next day, the cold returns and snaps everything back to glittering winter. The winds pick up and the snow comes down again…but never fear for it will turn to rain tomorrow. Or so the forecast says…
These are the times of year when I come to perfectly understand terms like under-the-weather. How are we to cope with this constant fluctuation between winter and spring? Always tempted by the promise of warmer days only to be fooled yet again by winter’s deceitful ways.
And what does one eat during this uncertain time? I somehow want comfort and freshness all at once, yearning for the lighter tastes of spring but needing still the warmth and deep soothing that only comes from simmering pots and hot ovens.
This Thai curry pea soup somehow managed to be exactly what I was needing. Equal parts comfort and freshness, the creaminess and spicy flavors could stand up to the coldest of days; yet the vivid green color, the freshness of the ginger and the sweetness of the peas seem to capture that promise of the milder days to come.
Thai curry pea soup
Prep Time 5 min • Cook Time 10 min • Total Time 15 min
2 tbsp coconut oil
1 small onion, chopped
1 small leek, sliced into half moons
1 jalapeño or green chili, diced
1 1/2 inch piece of ginger, grated
2.2 lbs (1 kg) frozen peas
3 cups just boiled water
14.11 oz (400 ml) coconut milk
3 tbsp green Thai curry paste
1 tbsp coconut sugar
2 tbsp tamari or soy sauce
1/2 tsp salt
juice of 1 lemon
black pepper, to taste
Heat the coconut oil over medium heat in a large sauce pan. Add the onion and leek and sauté until the onion has turned translucent, about 5 minutes. Then add the green chili and ginger and cook for an additional 30 seconds.
Add the peas, boiling water, coconut milk, curry paste and coconut sugar. Place a lid on the pan and bring to a boil. Once boiling, cook for about 2-3 minutes and then remove from the heat.
Blend the soup (I used an immersion blender but you can also transfer the soup to a blender and blend that way).
Once blended, add the soy sauce, salt, lemon juice and a few grinds of black pepper. Check for seasonings, adding more salt or lemon juice if you prefer.
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