Thai-style vegan pea, edamame, chilli and coconut soup – delicious and packed with flavour.
Print Recipe
5 from 1 vote

Pea, Edamame, Chilli and Coconut Soup

Thai-style vegan pea, edamame, chilli and coconut soup – delicious and packed with flavour.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Thai
Servings: 4 servings
Author: Lucy Parissi

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.