• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

You are here: Home / Lunch, Dinner and Side Dishes / Soup / Pea, Edamame, Chilli and Coconut Soup

Pea, Edamame, Chilli and Coconut Soup

January 7, 2016 by Lucy Parissi 14 Comments

Jump to Recipe
Thai-style vegan pea, edamame, chilli and coconut soup – delicious and packed with flavour.Pea, Edamame, Chilli and Coconut Soup {vegan}

There’s always a short period after the Christmas holidays when I feel really… blah. Or bliax as my brother used to say. Everything is dreary and depressing: the holidays are over, the weather is freaking awful, the Christmas tree needs to be taken down and spring seems such a long way away. Today was quite possibly the apotheosis of all things blah, with a downpour of such epic proportions that the tree outside our house finally had enough and keeled over. Thankfully, it fell in slow motion and we avoided a major disaster such as the windows breaking and/or people getting hurt.

[amazon_link asins=’1405347856,0716023199,1911219189,1840389524,0752227432′ template=’ProductGrid’ store=’superbakes0e-21′ marketplace=’UK’ link_id=’0daba35b-17ae-11e7-a0e4-1fbe90b2ade7′]

While trees were being uprooted outside, I was in the kitchen making soup. If there’s one’s thing that’s good for the January blues, it is this soup. It is packed with flavour: ginger, garlic, lemongrass, coconut, lime juice and chillies. It is both comforting and exciting and, needless to say, delicious. But it is also a little bit of a nightmare to photograph. I did three different set ups, changed the props twice and hated the photos so much I considered throwing the soup against a wall. I did throw a bowl in the sink with such force that it broke (in case my husband is reading this… the sink is fine). I suppose I will put this food blogger drama behind me tomorrow unless the next recipe decides to be difficult!

Pea, Edamame, Chilli and Coconut Soup {vegan}

The soup is vegan and low in calories – if you want to reduce the fat content, replace the coconut cream with light coconut milk. If you can’t find ‘lazy’ lemongrass (comes in a jar) then use two lemongrass stalks, removing the tough outer layers and pounding the centres into a paste. If you want to add a few edamame beans as garnish you can cook a handful in a microwave. A handful of fresh spinach stirred in towards the end would up the green colour and go nicely with the other flavours.

Thai Pea, Edamame, Chilli and Coconut Soup {vegan}

Thai-style vegan pea, edamame, chilli and coconut soup – delicious and packed with flavour.

Pea, Edamame, Chilli and Coconut Soup

Lucy Parissi | Supergolden Bakes
Thai-style vegan pea, edamame, chilli and coconut soup – delicious and packed with flavour.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 2 litres | about 8 cups vegetable stock
  • 400 g | 14oz frozen peas
  • 100 g | 3.5oz frozen edamame beans
  • 100 g | 3.5oz brocolli chopped (I used the stalk)
  • 100 g | 3.5oz coconut cream
  • 1 medium leek finely chopped
  • 2 large garlic cloves minced
  • 2 tbsp coconut oil or canola oil
  • 2 tbsp lemongrass paste from a jar
  • 2 tbsp coriander cilantro stalks
  • 2 kaffir lime leaves
  • 1 tbsp grated fresh ginger
  • 1 small green chilli seeded and finely chopped
  • pinch dried chilli flakes
  • salt and freshly ground pepper
  • juice of 1 lime more to serve
  • a little grated lime zest to garnish (optional)
  • fresh coriander leaves to garnish
  • a few edamame beans to garnish optional

Instructions

  • Heat the coconut oil in a large casserole and then sweat the leek and garlic over medium-low heat until they start to soften.
  • Add the broccoli, lemongrass, coriander stalks, ginger, chopped chilli, kaffir lime leaves and good pinch of salt. Cook for a further 5 minutes, stirring everything together.
  • Add the stock, peas, edamame beans and bring to the boil. Lower heat to a simmer and cook, uncovered, for 20 minutes. Stir in the coconut cream and lime juice and cook a further 5 minutes..
  • Remove the lime leaves and liquidise the soup in a blender until you have your preferred consistency. Check the seasoning.
  • Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and extra lime wedges on the side.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

Pea, Edamame, Chilli and Coconut Soup

FOLLOW ME ON SOCIAL MEDIA
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Pinterest
  • Email

Filed Under: Lunch, Dinner and Side Dishes, Soup, Vegan and Vegetarian Tagged With: Chilli and Coconut Soup, Edamame, Thai Pea, vegan, vegetarian

« The Scofflaw – Bourbon Cocktail
Jewelled Giant Couscous with Grilled Chicken Skewers »

Never Miss A Post!

Subscribe to get the all the latest tasty goodness delivered to your inbox!

Comments

  1. Sarah says

    February 22, 2018 at 6:53 pm

    5 stars
    I made this in our soup maker on the purée setting, it took 20mins and tasted amazing! Reccomend it!

    Reply
    • Lucy Parissi says

      February 23, 2018 at 3:30 pm

      Oooh I am so glad you tried it! 🙂

      Reply
  2. Hannah Hossack-Lodge says

    January 12, 2016 at 9:46 am

    Despite your photography dramas the photos are a work of art! The styling on the first picture especially is beautiful 🙂 I didn't know that you could get frozen edamame, I'll have to keep an eye out for them x

    Reply
  3. Laura@howtocookgoodfood says

    January 11, 2016 at 1:39 pm

    This lookms like such a great soup for this time of the year, it's perfect for shrugging off that awful post Xmas slump that we all go through!

    Reply
  4. Kerry Cooks says

    January 11, 2016 at 1:31 pm

    It looks delicious and I think your photos are lovely! It's funny how sometimes I publish a picture I think is terrible and people love it!

    Hope you're feeling a little less blah! I've been buying lots of daffodils and spring flowers which are helping.

    Reply
  5. Coriander Queen says

    January 11, 2016 at 12:01 pm

    I always feel super blah after christmas – especially with the weather we have been having! This soup looks like just the thing I need!

    Reply
  6. Becca @ Amuse Your Bouche says

    January 11, 2016 at 11:44 am

    This sounds so full of flavour, and you're right – just perfect for those blustery January days! And I for one think your photos are beautiful 🙂

    Reply
  7. Julia@Vikalinka says

    January 10, 2016 at 6:46 pm

    This soup with all its vibrancy and freshness gives me hope that we will make it till the spring! I am making it as soon as I can have peas again. Looks absolutely wonderful!

    Reply
    • Lucy Parissi says

      January 10, 2016 at 8:23 pm

      We will do it – make it till spring, eat healthily and get fit… One step at a time : )

      Reply
  8. Low Carb Recipes says

    January 9, 2016 at 6:05 pm

    I love chunky soups like this. They're so beautiful!

    Reply
  9. Louise | Cygnet Kitchen says

    January 8, 2016 at 10:48 pm

    You would never guess that you had problems shooting this gorgeous soup Lucy! There such a short window of natural light at the moment especially when it is raining, I am finding it hard too. Bring on the summer! x

    Reply
  10. Angela Field says

    January 8, 2016 at 9:15 am

    What a tasty looking soup – despite your photography dramas the bowl and set-up you've used on this looks great.

    Reply
    • Lucy Parissi says

      January 8, 2016 at 6:08 pm

      Thanks Angela – it clearly wasn't a good day for food photography but I persevered! I can't wait for the natural light to be abundant once again (and maybe less with the rain already)

      Reply
  11. daisybeebee says

    January 8, 2016 at 12:49 am

    This looks absolutely delicious.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Slimming Recipes

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook
This site uses cookies: Find out more.