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:
Thai Style Split Pea Soup
- 2 cups Split Peas
- 1 Onion - medium, minced
- 1 Carrot - large, cubed
- 3 cloves Garlic , minced
- 1 16 oz . cans Coconut milk of
- 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
- 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.
- Serve hot.