Thai Pea Soup
1 tbsp coconut oil, or oil of choice
2 tsp chopped garlic (about 2 cloves)
1 tbsp green curry paste
1 tbsp tamari/soy sauce or fish sauce(optional)
1 tsp cumin
1/2 tsp cayenne pepper ( optional)
32oz. frozen peas (1 large bag)
4 cups chicken or vegetable stock (1 box)
Salt and pepper, to taste
(makes about 7 cups)
Heat coconut oil in a large stockpot on medium heat. Add garlic to heated oil and sauté for one minute. After you have sautéed the garlic, add 2 tablespoons of stock, curry paste, cayenne, cumin, tamari and heat one more minute, stirring frequently. Add the rest of the stock to the pot and bring to a boil. Add the peas, and bring back to a boil. Take the pot off the heat and cool for a few minutes. Purée with a food processor or blender until smooth and pour back into the pot. Reheat before serving.
I named this soup Thai Pea Soup because of the green curry paste and fish sauce. The original recipe called for a medium onion and just the cumin, but I didn’t have an onion so I used green curry paste. Why? Because it’s got enough flavor to take the place of an onion. Why paste instead of powder? I had it in my fridge, and I think it’s tastier than the curry powders I have tried. Why green curry instead of red? The red curry paste contains dried shrimp and I’m allergic to shrimp.
The fish sauce added great depth and flavor to the soup, but I don’t think I’ll use it again. Unfortunately, fish sauce kind of smells like a foot when reheated. Not a very appetizing smell. Using soy […]
