Thai Green Curry Pea Soup
1 can Marrowfat pea(180 gram -drained)
70 g Spinach
50 g Onion-chopped
20 ml Butter or Olive oil
180 ml Thai coconut milk
250 ml Water
5-6 leaf Basil
2-3 teaspoon Thai green curry paste
1/2 teaspoon Sugar
1/4 teaspoon Light soy sauce
1/4 teaspoon Lime juice
1 small pinch Chopped nut, chili, and basil (Optional)
-Put a medium saucepan over low to medium heat. Gently fry the onion in the vegetable oil until turns translucent.
-Add the Thai green curry paste and gently fry until infused.
-Pour the coconut milk, water, pea, and spinach into the same pan. Stir and bring it to boil.
-Season with soy sauce, sugar, salt. Simmer for approx 3-4 minutes.
-Use the handheld blender or transfer the soup into the smoothie maker. Blend to your preferred consistency.
-Transfer the mixture back to the same saucepan. Put the butter (or olive oil for vegan) and lime juice. Gently fold. Garnish with chopped nuts, basil, and red chili. Serve immediately.