I was excited to get my hands on some lemongrass and thought it might do wonders in a pea soup... well, I was so right. This soup is thick, creamy with a little kick (or more if you like!). And that color is amazing! This is a simple standby recipe you can easily add into your spring menu.

Thai Spring Pea Soup [Vegan]

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  • 1 onion, chopped
  • 2 large clove of garlic, chopped
  • 2 tbsp olive oil
  • 3 cups frozen or fresh peas
  • 2 1/2 cups water
  • 1 tsp yellow curry
  • 2 stalks fresh lemongrass, minced
  • 1/2 can coconut milk (full fat is creamier!)


  1. Heat olive oil in a pot over medium heat and add chopped onions, saute until soft for 5 minutes or so. Next add the chopped garlic, stirring for a couple of minutes (don't let it burn).
  2. Add peas, minced or finely chopped lemongrass, and water and bring to a boil. Once boiling, you can lower the heat to low, add the curry while it simmers for 10-15 minutes, covered.
  3. Turn the heat off and add the coconut milk, with either an emulsion blender or pouring it into a blender, blend the soup until smooth. If it's too thick, you can just add water to thin it out or if you want it thicker... add more coconut milk! Serve.

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