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
To find out where you can buy Belvoir organic ginger cordial visit www.belvoirfruitfarms.co.uk
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
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Step 1
Fry the onion and garlic in the groundnut oil until translucent.
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Step 2
Add the lemongrass and red curry paste and cook for a further 3 minutes.
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Step 3
Add the stock and ginger cordial and leave to simmer for 20 minutes.
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Step 4
Skim the red oil off the surface and fish out the lemongrass stalks.
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Step 5
Skim the red oil off the surface and fish out the lemongrass stalks.
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Step 6
Pour the contents into a liquidiser and blend until smooth.
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Step 7
Just before serving, add the coconut milk, fish sauce and lime juice. Season to taste.
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Step 8
Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve.
