This creamy Thai green curry pea soup is a vibrant, plant-based delight that’s both satisfying and nourishing.
Packed with protein-rich peas and fiber, it’s a heart-healthy, low-saturated-fat option perfect for busy days.
Quick to prepare and full of aromatic flavors from coconut milk and curry paste, it’s ideal for lunch, dinner, or make-ahead meal prep.
Thai Green Curry Pea Soup
Equipment
- 1 Large saucepan
- 1 wooden spoon (or spatula)
- Hand blender or food processor
- Knife
- Chopping board
- Measuring Cups & Spoons
Ingredients
- 1 medium red onion finely chopped
- 2 garlic cloves crushed
- 5 cups frozen peas
- 2 tbsp Thai green curry paste check vegan-friendly
- 1 can 400 ml full-fat coconut milk
- 400 ml water
- Juice of 1 lime
Optional Toppings:
- 2 green chilies sliced
- Handful fresh coriander
- Handful coconut flakes
- 4 tbsp coconut milk or vegan cream for drizzling
Instructions
- Prepare the Aromatics: Begin by finely chopping the red onion. Take your time to slice it evenly to ensure it cooks uniformly and releases its natural sweetness. Next, crush the garlic cloves using the flat side of a knife or a garlic press. Properly preparing these aromatics is key, as they form the flavor base for your soup.
- Sauté the Onion: Heat a large saucepan over medium heat and add a small drizzle of cooking oil. Once the oil is warm, add the chopped onion. Stir frequently using a wooden spoon or spatula to prevent sticking. Cook the onion for 3–4 minutes until it becomes translucent and soft, releasing a mild, sweet aroma. Avoid browning at this stage—softness and fragrance are what we’re aiming for.
- Incorporate Garlic: Add the crushed garlic to the softened onions. Stir well to coat the garlic in the oil. Continue cooking for 2–3 minutes, stirring often, until the garlic becomes fragrant. Be careful not to burn it, as burnt garlic can create a bitter flavor. This step infuses the base of your soup with rich, aromatic undertones.
- Add the Peas: Pour in the frozen peas directly into the saucepan. Stir to combine them evenly with the onion and garlic mixture. The peas add natural sweetness, vibrant color, and protein to the soup. There’s no need to thaw them beforehand—cooking from frozen helps preserve their nutrients and bright green color.
- Mix in Thai Green Curry Paste: Spoon in the Thai green curry paste. Depending on your preferred spice level, you can adjust slightly, but 2 tablespoons usually delivers a well-balanced heat. Stir thoroughly to ensure the paste coats the vegetables evenly, allowing its fragrant spices—like lemongrass, lime leaf, and chili—to bloom in the oil.
- Add Coconut Milk and Water: Open the can of full-fat coconut milk and pour it into the saucepan. Use the empty can to measure 400 ml of water and add that as well. Stir everything together until fully combined. The coconut milk adds creaminess and healthy fats, while the water ensures the soup reaches the right consistency—smooth, light, and velvety.
- Simmer the Soup: Turn the heat to low and bring the soup to a gentle simmer. Allow it to cook for approximately 5 minutes, stirring occasionally. This ensures the peas are fully heated and the flavors meld together beautifully. Keep the lid partially on the pan to prevent splattering while allowing some evaporation for a slightly thicker texture.
- Blend to a Smooth Texture: Remove the saucepan from the heat. Using a hand blender or a standard food processor, carefully blitz the soup until smooth and creamy. If using a food processor, blend in batches and return the soup to the saucepan afterward. The blending transforms the soup into a luscious, velvety consistency, perfect for spooning into bowls.
- Season and Brighten: Taste the soup and season with salt and pepper to your liking. Then, squeeze in the juice of one fresh lime.The lime juice adds a refreshing acidity that balances the richness of the coconut milk and enhances the vibrant Thai flavors. Adjust the seasoning carefully, tasting as you go for the perfect balance.
- Adjust Spice and Creaminess: If you find the soup too spicy, stir in an extra splash of coconut milk or vegan cream. This will mellow the heat while adding a silkier texture. Conversely, if you like a bolder flavor, a touch more curry paste can intensify the aroma and spice. Taste and adjust until it perfectly suits your palate.
- Serve with Optional Toppings: Ladle the soup into serving bowls. For an extra burst of flavor and texture, garnish with sliced green chilies, fresh coriander, coconut flakes, and a drizzle of coconut milk or vegan cream. The toppings add visual appeal, freshness, and a delightful crunch to complement the creamy soup.
- Store and Enjoy: This soup keeps well in the refrigerator for 2–3 days in an airtight container. It also freezes beautifully, making it an excellent option for meal prep or quick weekday lunches. Reheat gently on the stove, stirring occasionally, until warmed through.
Notes
- Use a high-quality Thai green curry paste for the best flavor; adjust quantity based on your preferred spice level.
- Frozen peas are perfect for this soup—they retain their bright green color and nutrients.
- For a richer, creamier soup, you can use extra coconut milk or a splash of vegan cream.
- Lime juice is added at the end to brighten flavors—add gradually and taste as you go.
- This soup is naturally vegan and gluten-free; ensure your curry paste is also vegan.
- Optional toppings like fresh coriander, sliced green chilies, and coconut flakes add freshness and texture.
- Can be made ahead and stored in the fridge or freezer for meal prep convenience.
Chef’s Secrets For Perfect Flavor
The key to making this Thai green curry pea soup truly exceptional lies in layering flavors.
Start by gently sautéing the onion until soft and sweet, as this develops a natural base that complements the bold curry paste.
Frying the garlic just until fragrant ensures it adds aroma without bitterness.
When blending, aim for a smooth, velvety texture—this creates a luxurious mouthfeel that makes each spoonful indulgent.
Finally, don’t rush seasoning: balance the salt, spice, and acidity with lime juice gradually.
These small adjustments elevate a simple soup into a vibrant, restaurant-quality dish.
Serving Suggestions For Everyday Meals
This soup is wonderfully versatile and can be served in many ways.
Enjoy it as a light lunch with a slice of crusty bread or toasted baguette for dipping.
For a more filling dinner, serve alongside steamed jasmine rice or brown rice to soak up the creamy curry.
Add a few roasted vegetables or crispy tofu cubes on top for extra texture and protein.
Garnishing with fresh coriander, sliced green chilies, or coconut flakes not only enhances the visual appeal but also adds layers of flavor that make each bite exciting.
Storage Tips To Keep Fresh
Store any leftover soup in an airtight container in the refrigerator for up to three days.
When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent scorching, and add a splash of water or coconut milk if it has thickened.
For longer storage, freeze the soup in portion-sized containers for up to two months.
Thaw overnight in the fridge and reheat slowly, stirring in extra coconut milk or lime juice to revive the fresh, creamy taste.
Freezing in smaller portions also makes it convenient for meal prep.
Frequently Asked Questions
1. Can I use fresh peas instead of frozen?
Yes! Fresh peas can be used, but you may need to simmer them slightly longer to achieve a soft, creamy texture.
Frozen peas are convenient, nutrient-rich, and maintain a vibrant green color, making them ideal for quick cooking.
2. How can I make this soup less spicy?
If you prefer a milder version, reduce the amount of Thai green curry paste or add extra coconut milk to balance the heat.
Lime juice and a drizzle of vegan cream can also help mellow the spiciness while maintaining flavor.
3. Can I prepare this soup ahead of time?
Absolutely! The soup can be made a day in advance and stored in the fridge. Reheat gently before serving. It also freezes well, making it perfect for meal prep or batch cooking.
4. What toppings work best with this soup?
Fresh toppings enhance both flavor and texture. Try sliced green chilies, chopped coriander, crispy tofu, coconut flakes, or a drizzle of coconut milk or vegan cream.
These add freshness, creaminess, and visual appeal to every bowl.
5. Is this soup suitable for a low-carb diet?
While peas contain some natural carbohydrates, they’re high in fiber and protein, making this soup a nutrient-dense choice.
For a lower-carb option, you can reduce the portion size or serve it with a side of low-carb vegetables instead of rice.
