A bowl of hot soup is such a comforting meal on chilly winter days. I love making hearty and filling soups like this Burmese samosa thouk and this asparagus lentil soup. Today’s Thai pea soup fits that bill perfectly. This delicious lentil soup is made with coconut milk and a freshly ground spice paste. It is creamy, spicy, tangy and sweet - all at the same time. Most of the ingredients needed for this recipe are easily available in well stocked grocery stores. Or you will need to make a quick trip to an Asian grocery. All of the flavor in this curry split pea soup comes from the spice paste. Thai ingredients add an amazing punch to the dish. Instant pot or a stove-top pressure cooker makes this recipe quick and easy. Make the spice paste over the weekend and keep it ready in the fridge. So when you are ready to make the soup, you only need about 10 minutes of hands on time. And in less than 40 minutes, you will have an amazing meal ready.
lemongrassginger - traditionally galangal is used in Thai recipes. But I use widely available ginger instead. If you can get your hands on galangal, then use it.garlic cloveschili - either red or green chilies would workcilantro leaves and stemssoy sauce - low sodium preferredlime juicepalm sugar - can be substituted with light or dark brown sugar
Other ingredients you need to make this split pea coconut soup:
yellow split peasonion, carrotcoconut milk - I prefer full fat, but low fat would work as wellspinach - I used baby spinach, but you can use regular as wellsalt
Instructions
Start by making the Spice Paste/ Tom Yum base: Combine all the ingredients for the spice paste in a blender jar or a food processor. Blend/ process to a smooth paste. This paste can be stored in the refrigerator for 2 weeks or in the freezer for couple of months. Make Soup - Instant pot method: Turn the Instant pot on ‘Sauté’ mode. Add oil and once it heats up add onion and carrot and cook for 3~4 minutes or until the onions turn translucent. Stir in the ground spice paste and cook for 2 minutes. Next add the rinsed and drained split peas, coconut milk, water and salt. Close the lid of the Instant pot and cook on Manual/ High Pressure for 15 minutes. Make sure that the vent is in sealing position. Once the time is up, let the pressure release naturally for 15 minutes and then do a Quick pressure release. Stir in chopped spinach and cilantro. Mix well. The residual heat is enough for the greens to wilt. Taste and adjust the seasoning. Serve hot.
Tips
You can use store bought tom yum paste or red curry paste instead of making the spice paste to save time.Spice paste can be made up to 2 weeks in advance. Store in an airtight container in the fridge. Or you can freeze it for up to 2 months.If making the recipe in a pressure cooker, then cook for about 3~4 whistles.If cooking in open pot, then bring the mixture to a boil and reduce the heat. Cover and cook for 45 mins ~ 1 hour or until split peas are completely soft.This Thai split pea soup can be stored in the fridge for up to 3 days and in the freezer for up to 2 months.
Few more lentil based recipes to try
Spinach cabbage lentil curryGreen beans kootuQabooli biryaniCarrot PatoliThotakoora vadiyala kuraGhugni (Bengali Street with dried peas)
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
