Thai pea soup
Ingredients
- 1 Large onion finely chopped
- 2 cloves of Garlic crushed
- 2tbsp Groundnut oil
- 2 Lemongrass stalks bashed and halved
- 2 heaped tsp Thai red curry paste
- 800ml Chicken stock (home-made or fresh jellied stock from a supermarket)
- 3tbsp Belvoir Organic Ginger Cordial
- 250g Frozen peas
- 400ml tin of coconut milk
- 2tbsp Thai fish sauce (Nam Pla)
- 4tbsp Lime juice about 2 limes
- 4 Spring onions
- 12 large sprigs of fresh coriander stalks removed, leaves roughly chopped
- Salt and pepper
Method
- STEP 1
Fry the onion and garlic in the groundnut oil until translucent.
- STEP 2
Add the lemongrass and red curry paste and cook for a further 3 minutes.
- STEP 3
Add the stock and ginger cordial and leave to simmer for 20 minutes.
- STEP 4
Skim the red oil off the surface and fish out the lemongrass stalks.
- STEP 5
Skim the red oil off the surface and fish out the lemongrass stalks.
- STEP 6
Pour the contents into a liquidiser and blend until smooth.
- STEP 7
Just before serving, add the coconut milk, fish sauce and lime juice. Season to taste.
