This Thai pea soup is made completely in the blender and full of fresh spring flavor. With ginger, lemongrass, coconut milk, jalapeños and peas, you’ll want a big bowl.
This might be the first year there wasn’t a single blooming bulb or bush in sight on my birthday yesterday.
Not one.
The daffodils are about 3 inches tall, the day-lilies about the same height and the forsythia aren’t even close to opening. So far, 2015, I’m not impressed with your spring.
On the bright side, my mom and I did plant a flat of pansies which are a big improvement over the dead mums that have been hanging out in those 3 pots for the past 6 months and things like this Thai pea soup have been making their way into my kitchen because peas = spring.
Obviously.
Besides tasting like spring in a bowl, the other cool thing about this soup is that it’s made completely in the blender (just like this creamy garlic brussels sprout soup) and it can be served at any temperature you want, no need for it to be piping hot.
I actually preferred it room temperature to cold the best.
Brandy’s roasted cauliflower fennel leek soup is also made completely in the blender but that one tastes much better hot.
Mine is spring in your face with bright greens (grow your own microgreens at home instead of paying $6 for a tiny little plastic shell of them) and tangy lime, lemongrass and ginger.
Hers is like the creamy comfort of winter meets spring vegetables.
Take your pick!
This Kick Sass Kitchen (<– hey, be cool and subscribe to our channel if you like these?) video had me standing on the counter, hitting my head multiple times on the ceiling and of course, more singing and dancing, this time to early 90s Salt ‘n Pepa.
Because when you say “soup” ten gazillion times in a day your brain starts hearing “shoop” and then there’s just no choice but to belt out the lyrics to your favorite 6th grade song (ps- I still know every single word 22 years later).
So if you want to see some of that (and Ginger) enjoy the outtakes:
Looking for more blender soups? Try this potato pumpkin soup. Pumpkin isn’t just for October!
If you want more Thai inspired recipes, try one of these:
Thai Red Curry Soup
Thai Buttercup Squash Soup
Thai Basil Cashew Chicken Skillet
Thai Pea Soup
Ingredients
- 3 cups fresh or frozen peas if using frozen, thaw beforehand
- 15 ounces full fat coconut milk
- ½ cup vegetable broth
- 1 large shallot
- zest of 1 lime
- juice of 1 lime
- 2 teaspoons lemongrass paste I use the Gourmet Garden brand found in the refrigerated area of the produce section
- ½ jalapeno
- 1½ inch piece fresh ginger
- ½ teaspoon red pepper flakes
- 1 cup fresh cilantro
- salt and pepper to taste
- Pea shoots and dash red pepper flakes for garnish
Instructions
- Combine all ingredients in a blender and blend until smooth.
- Garnish with pea shoots and red pepper flakes. Soup can be served cold, room temperature or hot depending on preference.
Nutrition Facts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Ellen
Tuesday 30th of June 2020
Simple and delicious! I used fresh lemongrass from the garden. It grows easily in Florida. I left out the cilantro, added some garlic, and garnished with ground pepper, himalayan salt, and crushed red pepper. Loved it cool right out of the blender. Refreshing! Thank you!
Running to the Kitchen
Tuesday 30th of June 2020
Glad you liked it! And very jealous of your lemongrass from the garden!
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