Penang Spicy Vegan Pea Soup

• 6 cups cold water
• 12 cup basmati rice
• 4 teaspoons thai green curry paste
• 6 garlic cloves, minced
• 1 piece fresh ginger, minced (2 inch piece)
• 1 stalk lemongrass, white part only, minced
• 1 tablespoon lime juice
• 1 lime, zest of
• 1 (13 ounce) can coconut milk (natural kind without sugar added)
• 1 lb frozen peas
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons tamari
• 14 cup chopped fresh cilantro
• 2 tablespoons chopped of fresh mint
• 2 tablespoons fish sauce (optional)
• 1 hot Thai red chili pepper, stem removed

1. In a soup pot, place cold water, rice, Thai green curry paste, garlic, ginger, lemon grass, lime juice and zest, and Thai hot pepper.
2. Bring liquid to a boil and lower to a simmer.
3. Cook, uncovered, for 30 minutes.
4. Add coconut milk and peas; simmer for 5 minutes.
5. Add basil, tamari, cilantro, mint and fish sauce, if using.
6. Puree soup in food processor or with a handheld immersion blender until smooth and creamy and green.
7. Peas and rice will dissolve, soup will be lovely light fresh green color.

cold water, basmati rice, thai green curry, garlic, fresh ginger, stalk lemongrass, lime juice, lime, coconut milk, frozen peas, fresh basil, tamari, fresh cilantro, mint, fish sauce, red chili pepper

Taken from www.food.com/recipe/penang-spicy-vegan-pea-soup-350613 (may not work)