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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:

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Thai Style Split Pea Soup Yum
Thai Style Split Pea Soup
Course soups stews
Cuisine thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Split Peas
  • 1 Onion - medium, minced
  • 1 Carrot - large, cubed
  • 3 cloves Garlic , minced
  • 1 16 oz . cans Coconut milk of
  • 2 tbsp Tom yum paste
  • 2 - 3 cups Spinach - roughly chopped
  • 1/2 cup Cilantro - chopped
  • to taste Salt
Tom Yum Paste:
  • 4 tbsps Lemon grass lemon grass - roughly chopped from 2-3 ribs
  • 5 cloves Garlic
  • 1 Ginger galangal or - thumb size
  • 1 red chili (or use cayenne) Fresh
  • 1/2 cup Coriander leaves & Stems
  • 1 tbsp Vegetable oil
  • 1 tbsp Soy sauce
  • 1/4 cup Lime juice
  • 3 heaping tsps Palm sugar brown sugar / brown
  • 2 - 3 Spring onions
Course soups stews
Cuisine thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Split Peas
  • 1 Onion - medium, minced
  • 1 Carrot - large, cubed
  • 3 cloves Garlic , minced
  • 1 16 oz . cans Coconut milk of
  • 2 tbsp Tom yum paste
  • 2 - 3 cups Spinach - roughly chopped
  • 1/2 cup Cilantro - chopped
  • to taste Salt
Tom Yum Paste:
  • 4 tbsps Lemon grass lemon grass - roughly chopped from 2-3 ribs
  • 5 cloves Garlic
  • 1 Ginger galangal or - thumb size
  • 1 red chili (or use cayenne) Fresh
  • 1/2 cup Coriander leaves & Stems
  • 1 tbsp Vegetable oil
  • 1 tbsp Soy sauce
  • 1/4 cup Lime juice
  • 3 heaping tsps Palm sugar brown sugar / brown
  • 2 - 3 Spring onions
Thai Style Split Pea Soup
Instructions
  1. Make Tom Yum paste: 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.
  2. Make Soup: Heat 2tsp oil in a pressure cooker/ large sauce pan. Add onion and garlic and cook until they begin to brown, 3-4 minutes.
  3. Next add carrots and cook for few more minutes until softened a little bit.
  4. 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.
  5. Remove from heat and stir in the cilantro and chopped spinach.
  6. Serve hot.
Recipe Notes

Lets check out what my fellow marathoners have cooked up for Day 4 of BM# 10.

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18 thoughts on “Thai Style Split Pea Soup”

  1. very comforting soup 🙂 Do link to my Global Food Fest event if you wish so..Kalyani 200th Post & GiveawayEvent Ends 30th Nov: Flavours of China

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