Green Peas Coconut Soup

© Qin Xie-Krieger

© Qin Xie-Krieger

There are actually people who do not like peas (can you imagine it?), such as my husband. To say it correctly: he DIDN’T like peas at all. Once he hears the word “pea”, his face looks like a crying clown. 😉

Yet I am very proud that I was able to change his strong antipathy against this lovely vegetable. 🙂

© Qin Xie-Krieger

© Qin Xie-Krieger

How did I do it? Well, it was not that hard… Just one secret tip: Take the fresh peas! July is the peak season for fresh peas per se. This is almost all you need. The fresh peas taste a thousand times better than the frozen ones.

Then you will only need a few fresh herbs such as mint, or maybe something more exotic, such as lemongrass and kaffir leaf. Then nothing stands in the way that everyone will love these lush green peas! 😀

© Qin Xie-Krieger

© Qin Xie-Krieger

I always enjoy it a lot to peel the thick green balls out of their green coats. Sometimes they try to escape my fingers and dance happily through my living room, where I love to do this kind of work at our dining table while listening to music.

I can almost hear their naughty laugh while they are rolling under the table, hiding themselves in the corners. Yes, I can tell you, peas are absolutely a vegetable with a cheerful nature. 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

For this soup I made up a Thai-inspired version. The sweet taste of the peas, fruity coconut milk, a few mint leaves, citron-scented lemon grass and kaffir leaves, and then THE peak for this exciting taste symphony: green chili, which gives this lovely soup a bite and a distinctive character.

My husband was blown away! 🙂

Extra tip: For hot summer days, this soup tastes chilled super refreshing and sensationally delicious!

Bon appetit!

Ingredients (4 servings as starter):

1kg fresh peas in shell
Several fresh mint leaves
1 onion
1 clove of garlic
2 kaffir leaves
1 lemon grass
1 green chili pepper (I took the Jalapeño)
200ml coconut milk
½ tsp brown sugar
2 tbsp crème fraîche
1 tablespoon canola oil
Salt and pepper


Cook the peas in boiling salted water for about 3 minutes, chill peas with cold water and drain. Save the cooking water for later. Slice the onion and the garlic, cut lemon grass (remove the outer leaves) in shorter pieces, cut chilli into small rings.

Add canola oil in a saucepan and heat briefly. Add the chopped ingredients to fry, then the sugar, let it caramelise shortly. Pour in the coconut milk and bring to a boil.

Add the peas with mint, kaffir leaves and 300ml of the cooking water into the pot. Simmer for about 5 minutes. Remove the leaves and lemon grass. Purée the peas. Season with salt and pepper. Serve with a blob of crème fraîche on the soup.


13 thoughts on “Green Peas Coconut Soup

  1. domain

    Wow, amazing blog layout! How long have you been running a blog for?
    you make running a blog look easy. The whole glance of your site is great, let
    alone the content!

    1. Qin

      Thanks for your complement. 🙂 It has been one and a half years now since I started with this blog. There are still so much to learn.

    1. Qin Post author

      Hi Pang, thanks for stopping by and your kind words. 🙂 I love your last post with the wonderful looking carrots! Looking forward to seeing more. 🙂 Cheers, Qin

  2. The Novice Gardener

    I agree with you about fresh peas being superior than frozen. Unfortunately I won’t be getting fresh peas this year from the garden since the resident groundhog demolished them. 2 years in a row now he’s done this! 😦 So, I’ll just look at your soup and drool. What a pretty color! Thanks for bringing this to FF, Qin! 🙂

    1. Qin Post author

      Hi Angie, so sorry to hear about your poor peas in your garden. Actually I always thought the groundhogs are super cute… but if he destroy the lovely veggies… 😦 Maybe you could try with frozen peas for this soup… better than nothing. 😉 Cheers, Qin

  3. Pingback: Chocolate Peanut Butter Banana Cream Pie | Fiesta Friday #26 | The Novice Gardener

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