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.
4tbspsLemon grass lemon grass- roughly chopped from 2-3 ribs
1Ginger galangalor - thumb size
1red chili(or use cayenne) Fresh
1/2cupCoriander leaves& Stems
3heaping tspsPalm sugar brown sugar/ brown
2 - 3Spring onions
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.
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.
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.