in Soup Recipes

Pea and coconut soup

updated

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Ingredients for 2 servings:

  • 2 shallots, finely diced
  • 1 garlic clove(s), finely chopped
  • 10 g ginger root, peeled, grated
  • 1 stalk of lemongrass
  • ½ tbsp oil
  • 150 g peas, frozen
  • 300 ml vegetable stock
  • 100 ml coconut milk
  • salt and pepper
  • chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

versatile thanks to variable toppings

Heat the oil in a pan. Sauté the shallots, garlic, ginger, and halved lemongrass stalks; do not brown them. Pour in the broth and coconut milk, then simmer for about 15 minutes. Add the peas and simmer for another 10 minutes. Discard the lemongrass. Puree the soup, strain through a sieve, and season with salt, pepper, and chili flakes. Serve with shrimp skewers, smoked salmon strips, fresh fried or poached salmon cubes, or plaice rolls on a lemongrass stalk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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