Thai Green Curry Pea Soup
A creamy, flavorful vegan Thai green curry soup that’s packed with protein and fiber, easy to prepare in just 20 minutes, and perfect for lunch, dinner, or meal prep.
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.
