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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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