Bowl of hot soup is such a comforting meal on a chilly winter day. I'm not a big fan of soup, but this split pea soup is so hearty and delicious that I went back for seconds. Original recipe is from Culinate. To make it perfect for a weeknight dinner, I pressure cooked the split peas making it a perfect one-pot meal that can be made in less than 30 minutes. I also used ready made tom-yum paste that a dear friend gave me. But I have included the recipe for spice paste at the end.
Recipe adapted from Culinate:
Split Peas - 2cups
Onion - 1 medium, minced
Carrot - 1 large, cubed
Garlic cloves - 3, minced
Coconut milk - 1 16oz. can
Tom yum paste - 2tbsp
Spinach - 2-3 cups, roughly chopped
Cilantro - 1/2 cup, chopped
Salt - to taste
- Heat 2tsp oil in a pressure cooker/ large sauce pan. Add onion and garlic and cook until they begin to brown, 3-4 minutes.
- Next add carrots and cook for few more minutes until softened a little bit.
- Add the split peas, coconut milk, 4 cups of water and tom yum paste and salt. Cover the pressure cooker and cook for 3-4 whistles. If cooking in open pot, bring the mixture to a boil, reduce the heat; cover and cook for 45mins - 1hour, until split peas are completely soft.
- Remove from heat and stir in the cilantro and chopped spinach.
- Serve hot.
Tom Yum Paste:
Lemon grass - 4tbsp, roughly chopped from 2-3 lemon grass ribs
Garlic - 5 cloves
Ginger or galangal - 1 thumb size
Fresh red chili - 1 (or use cayenne)
Coriander leaves & Stems - 1/2 cup
Vegetable oil - 1tbsp
Soy sauce - 1tbsp
Lime juice - 1/4 cup
Palm sugar/ brown sugar - 3 heaping tsp
Spring onions - 2-3
- Process all the ingredients to a smooth paste. This paste can be stored in the refrigerator for 2 weeks or in the freezer for couple of months.