How to make Instant Pot Thai Split Pea Soup

Ingredients

The ingredients needed to make the spice paste are:

• lemongrass
• ginger - 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 cloves
• chili - either red or green chilies would work
• cilantro leaves and stems
• soy sauce - low sodium preferred
• lime juice
• palm sugar - can be substituted with light or dark brown sugar

Other ingredients you need to make this split pea coconut soup:

• yellow split peas
• onion, carrot
• coconut milk - I prefer full fat, but low fat would work as well
• spinach - I used baby spinach, but you can use regular as well
• salt

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 curry
• Green beans kootu
• Qabooli biryani
• Carrot Patoli
• Thotakoora vadiyala kura
• Ghugni (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 @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.