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Thai Pea Soup

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Serves 2

Thick, creamy and silky smooth, this soup is heaven in a bowl. The creamy peas compliment the spicy curry and coconut flavours. Just. So. Good.

Per serve: 1541kj (367cals); 5.8g total fat (1.8g saturated fat)


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You’ll need

1 tsp peanut oil
1 onion, finely diced
1 garlic clove, peeled
2 tsp green curry paste (or yellow or even red if it’s all you’ve got)
3 cups (750ml) stock
1 cup (250ml) water
1 bunch coriander, washed, roots and leaves separated
500g frozen peas
¾ cup (188mls) light evaporated milk – coconut
1 lime
2 spring onions, finely sliced
1 chilli, finely sliced

Let’s go

In medium saucepan heat oil and add onion and garlic with a little pinch of salt. Cook on low for 5 minutes until onion is soft. Add curry paste and cook for a further minute before adding stock, water and coriander roots. Bring to the boil, reduce heat and simmer for 10 minutes before adding peas. Bring to the boil, reduce heat and simmer for a minute or two before adding the evaporated milk.

Place mixture through a blender or food processor and process until smooth. If using a blender, allow to cool slightly first otherwise the lid will explode and you’ll have pea kitchen. Return soup to saucepan and heat through. Serve topped with a spritz of lime juice, sliced spring onions, a few coriander leaves and a little chilli for garnish.

Why it’s good for you
This soup is THE best for lunch. It’s light and low fat with big punchy flavours that will have your taste buds tingling. Ideal for those moments when you need something creamy and filling but want to keep it light and luscious. Big on fibre, vitamins A, B, C and K not to mention a raft of other vitamins and minerals this one’s a winter winner for your health your tastebuds.
Per serve: 1541kj (367cals); 5.8g total fat (1.8g saturated fat); 13g fibre

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