A bright and lightly spiced green pea curried soup that is packed full of flavour! And what’s amazing about this recipe is that it only requires just a handful of ingredients - which you may already have at home! As the days are getting warmer in the summer, Thai curries might not be on your weekly menu and you may want to opt for some lighter meals but still have some Thai flavours. This soup could be the perfect quick lunch or dinner meal.
When I first made this dish, I used 2 tbsp of our Thai Green Curry Paste, and for those who are familiar with our pastes you would know that our green curry paste has a big kick to it, more so that than other supermarket brands. 2 tablespoons for me for perfect and then the following day I made this dish again using only 1 tbsp, and my daughter said this was perfect for her. So my advice is to start with a little (especially for those who are new to our products here at Mae Jum) and taste and add more to reach your desired spice level!
I enjoy making soups during the summer and preparing lighter meals during the day, anything too heavy will often make me feel sleepy! I’ve made other Thai-infused soups before such as cauliflower yellow curried soup or sweet potato red curried soup. My main inspiration for this soup is that it is Great British Pea Week coming up soon (5th to 11th July 2021) and peas and Thai green curry complement one another so well, so making a green pea curried soup sounded perfect!
As you can see, all the fresh peas and coriander turns into this beautiful bright green colour and not only is it so stunning to look at, it is healthy too! The soup on its own would make a light meal, 378kcal per serving if cooking with full-fat coconut milk or 231kcal per serving if using lite coconut milk. To make this meal substantial, you can serve with toasted bread on the side such as sourdough or baguette.
This creamy garden pea soup recipe is so straight forward and like I mentioned before, you may already have all the ingredients at home! All you’ll need to make this dish is a small onion, fresh or frozen peas, Thai green curry paste, coconut milk (full fat or lite), coriander and fresh lime. I feel that this is a great way of getting in 1 of your 5 a day, especially for those who are a little fussy - it tastes so good that they wouldn’t even mind that the majority is vegetables!
How to Make Green Pea Curried Soup
This recipe can go from fridge to table in about 20 minutes, it is that quick to feed 4 people! There is little preparation to do, all you need to do is to peel and finely chop the onion. If you have bought fresh peas in a pod, then you would have to spend some extra time popping all the peas out. Definitely worth it though as eating fresh peas are so sweet and delicious!
Once all the preparation is done, fry the chopped onion for a few minutes in a large saucepan in some oil until soft and translucent. Next, add Mae Jum Thai green curry paste and stir fry for a further 2 minutes to break down and cook the paste. Next add the fresh or frozen peas, a tin of coconut milk (400ml) and 200ml water. I always suggest that when you are adding water, fill it up in the empty coconut milk tin, so that you can wash up any coconut left in the tin with water and add it in - leaving no waste!
Bring everything to a light boil and simmer for about 5 minutes until hot, maybe more if cooking from frozen. Once it is up to temperature, using a hand blender or food processor, blitz the contents until smooth. Remember to taste and season with salt and pepper and for some added layer of sourness (popular in Thai cuisine) you can add a large squeeze of fresh lime juice. Serve up and garnish with toppings of your choice. I chose fresh sliced green chilli, coriander leaves, fresh coconut shavings and a drizzle of coconut cream! Enjoy!
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Green Pea Curried Soup
A lightly spiced pea curried soup with Thai-infused flavours
- Hand blender or Food processor
- 600 g Peas (Fresh or frozen)
- 400 ml Coconut Milk (Leave 2 tbsp out for garnish)
- 200 ml Water
- 1-2 tbsp Mae Jum Thai Green Curry Paste (1 tbsp = lightly spiced // 2 tbsp = spicy)
- 1 Onion (Small)
- 1 Lime
- Fresh Coriander Leaves (Handful)
- Coconut Flakes (Garnish)
- 2 Green Chilli (Garnish)
Preparation
Remove peas from pods if necessary
Peel and finely chop the onion
Cooking Method
Fry onion in a large saucepan with some oil until soft and translucent. After a few minutes, add Thai green curry paste and stir fry for a further 2 minutes
Next add the peas, coconut milk and water (fill up half of the empty coconut milk tin with water and add). Bring this to a light boil and simmer for about 5 minutes until hot
Using a hand blender or food processor blitz until smooth. Taste and season with salt and pepper and add a large squeeze of fresh lime juice
Serve up and garnish with some fresh sliced green chilli, coriander, coconut flakes and a drizzle of coconut milk. Enjoy!
