Fresh Thai-Inspired Pea Soup ~ A Quick Cure For The Winter Blues
- 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
- 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!
baby peas, pepper, onion, ginger, coconut milk, water, salt, oil, basil
Taken from food52.com/recipes/24407-fresh-thai-inspired-pea-soup-a-quick-cure-for-the-winter-blues (may not work)