Thai Pea Soup

The aroma of this soup is divine, with a hint of ginger from our Belvoir Organic Ginger Cordial.

Serves 0 Prep time Bake time
Thai Pea Soup


  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp groundnut oil
  • 2 lemongrass stalks, bashed and halved
  • 800ml chicken stock (home-made/fresh jellied stock from a supermarket)
  • 2 rounded tsp Thai red curry paste
  • 3 tbsp 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


  1. Fry the onion and garlic in the groundnut oil until translucent.
  2. Add the lemongrass and red curry paste and cook for a further three minutes.
  3. Add the stock and Ginger Cordial and leave to simmer for 20 minutes.
  4. Skim the red oil off the surface and fish out the lemongrass stalks.
  5. Add the peas and cook for 5 minutes.
  6. Pour the contents into a liquidiser and blend until smooth.
  7. Just before serving, add the coconut milk, fish sauce and lime juice.
  8. Season to taste.
  9. Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve.