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Monday, May 20, 2013
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Thai Pea Soup
Don't just give peas a chance -- give them a Thai, as in this tempting Thai Pea Soup. With just a handful of ingredients, you can whip up a big batch of this palate-pleasing pottage.
At a glance
Cuisine
Cooking Method
Difficulty
Cooking Lite
Healthy Eating
Makes
4 servings
Ingredients
2 cups vegetable stock
2 cloves garlic, finely minced
3/4 tsp. curry paste
1 Tbsp. plus 1 tsp. fresh mint, chopped or 1-1/4 tsp. dried
13 ounces frozen peas, thawed
3/4 tsp. canola oil
1/4 tsp. black mustard seeds
Methods/steps
Boil stock in a large pan over high heat. Add next 3 ingredients. Reduce heat to low, cover pan and simmer 4-5 minutes. Add peas and simmer another 4-7 minutes. Transfer mixture to a blender or food processor and process until smooth. Season with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup.
