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Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins
Servings: 4
Best Season: Suitable throughout the year


This nurturing soup is perfect for the season and for your Christmas table. It is packed with lots of nutrients, protein and it's vegan!

My inspiration for this soup was the Thai curry, which is one of my absolute favourite dishes in this world! I have used thai curry paste (without shrimp), coconut milk, peas, some onion, ginger and garlic et voila! Here you have a super nurturing and flavourful soup❤️

I am planning to make it even more often in this season as it is soo good!



  1. Sauteeing the onion

    Start by sauteeing the Thai curry paste in the coconut oil 30 seconds, until it starts releasing its flavours. Add the onion to it and cook for 5 minutes. Add a little bit of water if it starts caramelising too fast. Add the garlic and cook for 1 minute more.

  2. Simmering the soup

    Add the cooked peas (I cooked them in water separately until the water started boiling and I added some salt to it) and the coconut milk and the vegetable stock cube. Add the water and let everything simmer for about 10 minutes.

  3. Finishing the soup

    After 10 minutes, you can turn down the heat and mix everything with a vertical blender. You should still have a vibrant green colour as we boiled everything for 10 minutes only. Serve with extra coconut milk ot coconut yogurt and decorate with coriander and green peas. Enjoy!

My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.