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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 3 10 ounce boxes of frozen baby peas
- Some or all of one Thai bird's-eye pepper, minced
- 1 small onion or one large shallot, diced
- 1 inch piece of ginger peeled and grated. I use a microplane zester for this. 2 limes, zest one and reserve the zest
- 2 limes, zest one and reserve the zest
- 1/2 can of full fat coconut milk. I like Thai Kitchen brand
- 2 cups of water
- Sea salt to taste
- Neutral tasting oil or coconut oil for cooking
- To Serve: Thai basil or regular basil, lime wedges, lime zest, Sriracha sauce
Method
- In a soup pot, saute the onion and chili with some salt and oil until tender. Add the grated ginger, lime zest with a pinch more salt and stir. Toss in 2 boxes of the frozen peas and the the water. Adjust the salt. Bring to a boil. Reduce heat and simmer, uncovered, for about 5 minutes or until the peas are tender but still bright green. Stir in the coconut milk. Carefully puree the hot soup in a food processor or a blender. Return the soup to the pot and heat on low. Add 1 1/2-2 cups of whole frozen peas from the third box. Warm through. Finish the soup with a few squeezes of lime juice. Serve with fresh Thai basil and any of the other suggestions above. Enjoy!
