- 1 medium onion finely chopped
- 2.3 garlic cloves crushed
- 25g green curry paste (1 large tbsp)
- 500g peas (frozen work fine)
- 600ml chicken broth (or organic stock cube/water and mixed herbs)
- 400ml coconut milk (keep a little aside to “dress” the soup
- 1 tbsp sugar free fish sauce (optional) – sea salt works too
- Juice of 1 lime
- A little olive oil
- Top with: slices of green chilli pepper, fresh coriander, coconut flakes
Method:
- Heat the olive oil and add the garlic and onion, heating until the onion is translucent
- Add the green curry paste and mix well for one minute
- Bring the broth /Stock to the boil, add 3/4 of the coconut milk and the peas. Bring to the boil.
- Simmer for 5 minutes then add lime juice and salt/fish sauce.
- Use a hand blender or other to blend until smooth.
- Serve hot with toppings of choice.
- Seeded cracker and hummus make a nice side dish to the soup
