Thai green pea blender soup
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Time to make:
$3.80 per serve
(at time of publication)
Full ingredients list:
500g frozen peas, thawed
4 shallots, roughly chopped
1 x 400ml can light coconut milk
100g baby spinach
½ cup mint leaves
2 cups reduced-salt vegetable stock
1 tablespoon olive oil
2 tablespoons Thai green curry paste
Serve with extra mint leaves, peas, sliced chilli, fried shallots, toasted sesame seeds, (plus light coconut milk, if desired)
Nutritional information (per serve)
Instructions and steps:
1 Place peas in a large blender or food processor. Add shallots and coconut milk (reserve a little milk, to garnish); blend mixture until almost smooth.
2 Add the baby spinach and the mint leaves with half of the stock, and blend mixture until smooth.
3 Pour the olive oil in a large heavy-based pan and set over medium heat. Add the Thai green curry paste; cook for 30 seconds. Add pea mixture and the remaining stock. Cook, stirring, for about 2–3 minutes, or until heated through.
4 Divide the soup into four serving bowls. Top with extra mint leaves, thawed peas, sliced chilli, fried shallots and a sprinkle of toasted sesame seeds. Add a swirl of light coconut milk, if desired.
About this recipe
First published: July 2019