Pea Soup With Coconut Milk & Thai Flavors

• 3 16-ounce bags of frozen petite peas
• 2 medium onions, diced
• 2 cloves of garlic minced on a microplane zester or pressed in a garlic press
• 1 inch piece of ginger, peeled and minced (optional)
• 1/3-1/2 can of full fat coconut milk
• 1-2 teaspoons of maesri green curry paste or a brand you like. (see notes)
• 1 bouillon cube of Rapunzel No Salt Vegetable Bouillon or any brand you like.
• 3 cups of water
• A scant teaspoon of sea salt, or to taste
• Coconut oil or other oil for cooking
• Serving Options: shredded unsweetened coconut, fresh Thai basil, regular basil, fresh mint, squeeze of lime juice, crusty bread, crackers, steamed jasmine rice

1. Saute the onions in some coconut oil with a pinch of salt in a large pot until they're soft. Then add the garlic, ginger and green curry paste. Stir and saute for about a minute. Add the water, salt, bouillon cube and two bags of petite peas. Set one bag aside. Partially cover the pot and bring to a simmer for about five minutes or until the peas are tender but still bright green. Whiz the soup with an immersion blender or in a regular blender or food processor until smooth.
2. Stir in the reserved bag of peas and the coconut milk. Try to take some of the coconut cream that usually settles on top. Use enough coconut milk to give it a creamy consistency or to your taste. Warm through. Finish it with freshly squeezed lime juice and a sprinkling of unsweetened shredded coconut or any of the above suggestions.

petite peas, onions, garlic, ginger, coconut milk, green curry, no salt, water, salt, coconut oil, unsweetened coconut

Taken from food52.com/recipes/32394-pea-soup-with-coconut-milk-thai-flavors (may not work)