Pea, Edamame, Chilli and Coconut Soup
User Reviews
5
2 reviews
Excellent
Pea, Edamame, Chilli and Coconut Soup
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Thai-style vegan pea, edamame, chilli and coconut soup – delicious and packed with flavour.
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Ingredients
- 2 vegetable stock about 8 cups
- 400 g pea frozen, 14oz
- 100 g edamame bean frozen, 3.5oz
- 100 g broccoli chopped (I used the stalk, 3.5oz
- 100 g coconut cream 3.5oz
- 1 leek finely chopped, medium
- 2 garlic minced, large cloves
- 2 tbsp coconut oil or canola oil
- 2 tbsp lemongrass paste from a jar
- 2 tbsp Coriander cilantro stalks
- 2 kaffir lime leaves
- 1 tbsp ginger grated fresh
- 1 green chili seeded and finely chopped, small
- pinch dried chili flakes
- salt freshly ground
- black pepper freshly ground
- lime more to serve, juice of 1
- lime to garnish (optional, grated zest, a little
- Coriander fresh leaves, to garnish
- edamame bean optional, for garnish, a few
Instructions
- Heat the coconut oil in a large casserole and then sweat the leek and garlic over medium-low heat until they start to soften.
- Add the broccoli, lemongrass, coriander stalks, ginger, chopped chilli, kaffir lime leaves and good pinch of salt. Cook for a further 5 minutes, stirring everything together.
- Add the stock, peas, edamame beans and bring to the boil. Lower heat to a simmer and cook, uncovered, for 20 minutes. Stir in the coconut cream and lime juice and cook a further 5 minutes..
- Remove the lime leaves and liquidise the soup in a blender until you have your preferred consistency. Check the seasoning.
- Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and extra lime wedges on the side.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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