Thai flavored fresh pea soup.

After the pea soup article one of my friends demanded the „Thai Pea Soup Recipe“. O.k. my friends, here it is. I know, there are many different ones, but I like this one best because of the smoky flavor touch from sauteed onions.

If you can get them, petite peas are what you want in this recipe. They’re easier to blend into a creamy soup. The header image above is a „Thai Butterfly Pea“ plant, flowering.

I make my own curry paste but if you want to you can buy premade one. Just be aware to use GREEN curry paste.  Maesri green curry paste or – my favorite – May Ploy (made in Thailand) paste. Both are not available in Uruguay, so I make my own one. A bit more work, but it’s worth it.  If you want to make your own curry paste read my article „Curry“ in the Category „Recipes“. Good luck.

I find two scant teaspoons of this paste to be pretty spicy. But cut back to one teaspoon if you don’t want a lot of heat. You always can stir in more at the end but you never can’t take it out again.

I also love Rapunzel No Salt Vegetable Bouillon. It has a pure, clean taste. If you can’t find it then substitute your favorite bouillon or omit the bouillon and just use water or use the same amount of your favorite vegetable broth or stock. If your bullion or broth has salt, then adjust the salt in the recipe.

I use a little full fat coconut milk here for it’s creamy texture. Don’t shake the can. Start with 1/3 of the can, taking some of the coconut cream that settles at the top. It will give the soup a lovely texture.

Ingredients.

3 x 400g or 500g bags of frozen petite peas
2 medium yellow onions, diced
2 cloves of garlic finely minced or pressed in a garlic press
1 x 2 1/2 piece of ginger, peeled and minced (optional)
1 x 400ml can of full fat coconut milk
1-2 teaspoons of green curry paste (see tips)
1 vegetable bouillon cube
3 cups of water
1 teaspoon of sea salt, or to taste
Coconut oil or other oil for cooking

How to do.

Saute the onions in some coconut oil with a pinch of salt in a large pot until they’re soft.
Then add the garlic, ginger and green curry paste.
Stir and saute for about a minute.
Add the water, salt, bouillon cube and two 1/2 bags of petite peas. Set 1/2 bag aside.
Partially cover the pot and bring to a simmer.
Simmer for about five minutes or until the peas are tender but still bright green.
Whiz the soup with an immersion blender or in a regular blender or food processor until smooth.
Stir in the reserved 1/2 bag of peas and the coconut milk.
Try to take all of the coconut cream that usually settles on top lid.
Use enough coconut milk to give it a creamy consistency or to your taste.
Warm through, don’t boil.
Finish it with freshly squeezed lime juice, some young pea sprigs and a sprinkle of dry chilli flakes, or any of the below suggestions.

Tips.

Serving Options: shredded unsweetened coconut, fresh Thai basil, regular basil, fresh mint, squeeze of lime juice, crusty bread, crackers, steamed jasmine rice.
If you like this soup more luxury decorate with hot freshly grilled prawns.
Thai’s like almost everything with peanuts, why not decorate with some grated peanuts.
Have this delicious soup as a starter or main course, serve some garlic baguette and fresh white wine with it. Enjoy !!