Food recipes
Thai Fresh Pea Soup
Thai Fresh Pea Soup
Ingredients:
4 cups Basic Vegetable Broth or low-sodium store-bought
2 medium boiling potatoes, peeled and diced
1 cup chopped sweet onion
4 cloves garlic, finely chopped
2 teaspoons Thai red curry paste
1 cup canned unsweetened coconut milk
5 cups fresh or frozen baby green peas
Directions:
Salt and ground black pepper
1 teaspoon mustard seeds, toasted (see box)
Chopped fresh mint
POUR 2 cups of the broth into a 4-quart soup pot and bring to a simmer. Add the
potatoes, onion, garlic, and curry paste. Cook, stirring frequently, until the onions are
softened and translucent. Add the remaining 2 cups broth, increase the heat, and bring
to a boil.
Add the coconut milk and peas and simmer until the peas are cooked, about 10
minutes. Working in batches, transfer the soup to a blender and process until pureed.
Add salt and pepper to taste.
Serve with a sprinkling of mustard seeds and garnish with mint.
TOASTING MUSTARD SEEDS
To toast mustard seeds, place a small skillet over medium-high heat. Add the seeds, cover, and toast for about
30 seconds. Mustard seeds will pop. Remove from the heat and spread on paper towels to cool.
Thai Fresh Pea Soup & Red Curry and Coconut Bread
bread
RED CURRY AND COCONUT BREAD
THAI RED CURRY PASTE IN THE DOUGH GIVES THIS BREAD A PINKISH HUE AND A MILDLY
HERBAL FLAVOR. BE SURE TO STIR COCONUT MILK WELL, AS IT TENDS TO SEPARATE IN THE
CAN.
Makes 2 loaves
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1¼ cups warm water (105° to 115°F)
1 tablespoon sugar
2⁄ cup canned unsweetened coconut milk, well stirred
3
4 tablespoons Thai red curry paste
1½ teaspoons salt
3 cups unbleached bread flour
IN A LARGE BOWL, sprinkle the yeast over the warm water. Stir in the sugar and let
stand until the yeast begins to foam, 5 minutes. Add the coconut milk, curry paste, and
salt and mix until well blended. Add the flour, ½ cup at a time, beating until a stiff
dough forms. Let the dough rest, covered, for 15 minutes.
Turn the dough out onto a floured surface and knead to make a smooth and satiny
dough, about 10 minutes. Lightly grease a bowl and place the dough in it. Turn the
dough over to grease the top. Alternatively, place the dough in the bowl of a stand
mixer fitted with the dough hook and knead for 5 minutes. Cover the bowl and let rise
until doubled, about 1 hour.
Ingredients:
4 cups Basic Vegetable Broth or low-sodium store-bought
2 medium boiling potatoes, peeled and diced
1 cup chopped sweet onion
4 cloves garlic, finely chopped
2 teaspoons Thai red curry paste
1 cup canned unsweetened coconut milk
5 cups fresh or frozen baby green peas
Directions:
Salt and ground black pepper
1 teaspoon mustard seeds, toasted (see box)
Chopped fresh mint
POUR 2 cups of the broth into a 4-quart soup pot and bring to a simmer. Add the
potatoes, onion, garlic, and curry paste. Cook, stirring frequently, until the onions are
softened and translucent. Add the remaining 2 cups broth, increase the heat, and bring
to a boil.
Add the coconut milk and peas and simmer until the peas are cooked, about 10
minutes. Working in batches, transfer the soup to a blender and process until pureed.
Add salt and pepper to taste.
Serve with a sprinkling of mustard seeds and garnish with mint.
TOASTING MUSTARD SEEDS
To toast mustard seeds, place a small skillet over medium-high heat. Add the seeds, cover, and toast for about
30 seconds. Mustard seeds will pop. Remove from the heat and spread on paper towels to cool.
Thai Fresh Pea Soup & Red Curry and Coconut Bread
bread
RED CURRY AND COCONUT BREAD
THAI RED CURRY PASTE IN THE DOUGH GIVES THIS BREAD A PINKISH HUE AND A MILDLY
HERBAL FLAVOR. BE SURE TO STIR COCONUT MILK WELL, AS IT TENDS TO SEPARATE IN THE
CAN.
Makes 2 loaves
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1¼ cups warm water (105° to 115°F)
1 tablespoon sugar
2⁄ cup canned unsweetened coconut milk, well stirred
3
4 tablespoons Thai red curry paste
1½ teaspoons salt
3 cups unbleached bread flour
IN A LARGE BOWL, sprinkle the yeast over the warm water. Stir in the sugar and let
stand until the yeast begins to foam, 5 minutes. Add the coconut milk, curry paste, and
salt and mix until well blended. Add the flour, ½ cup at a time, beating until a stiff
dough forms. Let the dough rest, covered, for 15 minutes.
Turn the dough out onto a floured surface and knead to make a smooth and satiny
dough, about 10 minutes. Lightly grease a bowl and place the dough in it. Turn the
dough over to grease the top. Alternatively, place the dough in the bowl of a stand
mixer fitted with the dough hook and knead for 5 minutes. Cover the bowl and let rise
until doubled, about 1 hour.
Printed from https://recipe.bluelayer.org/recipe/70493/thai-fresh-pea-soup