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Thai pea soup

Pea soup is a British classic, but it can get a little tiresome, so why not mix it up with this Thai take on a traditional pea soup? You won't regret it

Thai pea soup

To find out where you can buy Belvoir organic ginger cordial visit www.belvoirfruitfarms.co.uk

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Ingredients

  • Large onion 1, finely chopped
  • Garlic 2 cloves, crushed
  • Groundnut oil 2 tbsp
  • Lemongrass stalks 2, bashed and halved
  • Thai red curry paste 2 heaped tsp
  • Chicken stock 800ml, (home-made or fresh jellied stock from a supermarket)
  • Belvoir Organic Ginger Cordial 3 tbsp
  • Frozen peas 250g
  • Coconut milk 400ml tin
  • Thai fish sauce 2 tbsp, (Nam Pla)
  • Lime juice 4 tbsp, about 2 limes
  • Spring onions 4
  • Fresh coriander 12 large sprigs, 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.

  • Step 8

    Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve.

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