RECIPES

Thai Spiced Pea and Lettuce and Soup

Serves: 2
Takes: 25 mins

A wonderfully refreshing and light soup. The flavours are similar to that a green curry, but more refined and with less heat.

When To Eat

I recommend eating this dish from June to September.

Ingredients

Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Yellow Onion (peeled & roughly chopped) 1 Small 0.017
Garlic (peeled & sliced) 3 Cloves 0.009
Ginger (roughly chopped) 20 g 0.018
Green Chilli (de-seeded) 1 Chilli 0.004
Thai Basil 1 Small Bunch 0.012
Coriander 1 Small Bunch 0.012
Tarragon 3 Sprigs 0.005
Lime (zest & juice) 1 Lime 0.026
Olive Oil 2 Tablespoons 0.141
Vegetable Stock 400 ml 0.234
Shelled Peas 160 g 0.061
Baby Gem Lettuce (roots & cores removed, leaves sliced) 200 g 0.076
Coconut Cream 120 ml 0.252
Peanuts (toasted and finely crushed) 25 g 0.021

This meal is around 84% less polluting than the average UK meal.

  • Eating this recipe will save around 2.47 kg CO2e per person.
  • That's equivalent to the emissions produced driving 20.43km in a modern car.

Method

  • Add the onion, garlic, ginger, ½ of green chilli, basil, tarragon and coriander and lime zest to small blender jug and blitz until it forms a smooth paste. Alternatively, you can pound this into a pesto-like consistency using a pestle and mortar.
  • Heat the olive oil in a saucepan and add the paste and cook, stirring occasionally, until fragrant, this should take about 5 minutes.
  • Next add the stock and the peas and simmer for 2-3 minutes before adding the lettuce. Allow this to cook for another 2-3 minutes before blending until smooth.
  • Add 120 ml of the coconut cream and a squeeze of lime juice, salt & pepper to taste.
  • Either transfer the soup back to the pan to keep warm or let it cool, pop it in the fridge and chill until ready to serve. If serving chilled check the seasoning before serving.
  • Garnish with the remaining chilli, finely diced,toasted peanuts and a drizzle of oil. A large lime wedge with lime squeezed to serve lifted it nicely.
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