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Ingredients
 1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp groundnut oil
2 lemongrass stalks, bashed and halved
800ml chicken stock (home-made or fresh jellied stock from a supermarket or use a Jouberts stock)
2 rounded tsp Thai Red Curry paste
3 tbsp of Belvoir Organic Ginger Cordial
250g frozen peas
400ml tin of coconut milk
2 tbsp Thai fish sauce (Nam Pla)
4 tbsp freshly squeezed lime juice (about 2 limes)
4 spring onions
12 large sprigs of fresh coriander, stalks removed, leaves roughly chopped
Salt & pepper
Method
- Fry the onion and garlic in the groundnut oil til translucent.
- Add the lemongrass and red curry paste and cook for a further three minutes.
- Add the stock and ginger cordial and leave to simmer for 20 minutes.
- Skim the red oil of the surface and fish out the lemongrass stalks.
- Add the peas and cook for 5 minutes.
- Pour the contents into a liquidiser and blend until smooth.
- Just before serving, add the cocunut milk, fish sauce and lime juice.
- Season to taste.
- Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve.
Buy Belvoir Organic Ginger Cordial >
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