Thai Pea Soup

By Anonymous -

Ingredients

  • 1 large Onion, finely chopped and 2 cloves Garlic (crushed)
  • 2 tbsp Groundnut Oil
  • 2 Lemongrass stalks bashed and halved
  • 800ml Chicken Stock (homemade or fresh jellied stock
  • from a supermarket or use a Jouberts stock)
  • 2 rounded tsp Thai Red Curry Paste/li>
  • 3 tbsp of Belvoir Organic Ginger Cordial
  • 250g frozen Peas
  • 400 ml tin of Coconut Milk
  • 2 tbsp Thai fish sauce (Nam Pla)
  • 4 tbsp freshly squeezed Lime juice (about 2 limes)
  • 4 Spring Onions
  • 12 large sprigs of fresh chopped Coriander, leaves
  • Salt and Pepper

Instructions

  • Fry the onion and garlic in the groundnut oil till translucent.
  • Add the lemongrass and red curry paste and cook for a further three minutes.
  • Add the stock and ginger cordial and leave to simmer for 20 minutes.
  • Skim the red oil off the surface and fish out the lemongrass stalks.
  • Add the peas and cook for 5 minutes.
  • Pour the contents into a liquidiser and blend until smooth.
  • Just before serving add the coconut milk, fish sauce and lime juice to the mixture.
  • Season to taste.
  • Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve. Serves 8.
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