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 @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Thai Style Split Pea Soup

Thai split pea soup is comforting, hearty and absolutely delicious. Recipe includes freshly prepared tom yum paste. Instructions for Instant pot and pressure cooker.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: soups stews

Cuisine: thai

Servings: 4 servings

Ingredients

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For the Curry Paste (Tum Yum paste):

• ¼ cup Lemon grass, roughly chopped*
• 3~4 Garlic cloves
• 1" Ginger piece or galangal
• 1 Fresh red or green chili
• ½ cup Coriander leaves & Stems
• 1 tablespoon Soy sauce, low sodium preferred
• 3 tablespoons Lime juice
• 3 teaspoons Palm sugar or Brown sugar
• 2~3 Spring onions, chopped

For the Soup:

• 1 tablespoon Oil
• 1 Medium Onion, finely chopped
• 1 Large Carrot, peeled and chopped
• 1 16 oz. can Coconut milk
• 1½ cups Split Peas
• 3 cups Water or low sodium vegetable broth
• 3 cups Spinach, roughly chopped
• ½ cup Cilantro, chopped
• To taste Salt

Instructions

Make 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 'Saute' mode (default 'Normal' - not high or low). 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.
• Turn off the Sauté function by pressing 'Cancel'.
• 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.

Notes

• Use about 2-3 ribs of lemon grass to get ¼ cup of coarsely chopped flesh.
• 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.

Nutrition

Calories: 340kcal | Carbohydrates: 57g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 305mg | Potassium: 1094mg | Fiber: 21g | Sugar: 11g | Vitamin A: 5671IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 5mg

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