Thai-Spiced Pea and Coconut Soup

Name: Thai-Spiced Pea and Coconut Soup
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 onion, finely chopped; 500 ml (17 fl oz) vegetable or chicken stock (gluten-free, if necessary); Large handful of coriander (cilantro), leaves and stalks separated, both chopped; 500 g (1 lb 2 oz) frozen peas; 1 tablespoon sunflower or vegetable oil; 1 red chilli, sliced (deseeded if you prefer it milder); 1 lemongrass stick, tough outer leaves removed, finely sliced; 2 tablespoons Thai green curry paste (vegetarian or vegan, if necessary); 1 large garlic clove, crushed or finely grated (shredded); Handful of unsalted peanuts, chopped; Zest and juice of 1 lime; 1 × 400-ml (14 fl oz) tin full-fat coconut milk, shaken to combine

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

When I told my friend Lindsay that I was writing a cookbook based around frozen peas, she insisted that I include this chilled soup. Anyone who knows Lindsay will appreciate that you always follow her direction because she’s the Queen of Good Advice, although I have made a few little tweaks to her original recipe. If you’re not a chilled soup fan, this is also lovely warm.

Ingredients

Asia
Thailand
Gluten-free
Soup
South East Asia
Vegan

Ingredients

Method