Coconut Pea Soup

Coconut Pea Soup
This soup would work well with other early summer vegetables like broccoli stems and shoots or carrots. The broth is delicious and refreshing for a spring or summertime soup!
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  1. 1 garlic clove, pressed
  2. 1 thumb-sized knob of ginger, pressed
  3. 1-2 fresh chilies, variety depending on heat preference, or red pepper flakes, optional
  4. 2 TBL olive oil
  5. 4-6 shallots, minced
  6. 1 liter box coconut water (not coconut milk)
  7. zest and juice of 1/2 lime (or substitute 1 Tbl bottled lime juice—but real zest is best)
  8. 1 TBL fish sauce
  9. 1/2 tsp cane sugar or equivalent
  10. 1 cup shelled peas (out of the pod)
  11. 1 large handful sugar snap peas in the pod, tops and strings removed, and chopped into three pieces each (12-15 peas will do)
  12. 1 large fish fillet such as snapper or cod, cut into 2 inch square pieces or so, optional
  1. Make a paste from the garlic, ginger, and optional chilies in a food processor, or just mince/press very fine and combine.
  2. Heat the oil in a large pan and saute the shallots until soft. Add the garlic/ginger/chili mix or paste and saute for 2 minutes.
  3. Stir in the coconut water, lime zest, fish sauce, and sugar. Bring to a boil, then simmer for 5 minutes.
  4. Add the peas and lime juice. Simmer for 8 minutes or so, covered, until the peas are tender (or almost tender, if adding fish).
  5. If including fish, add and simmer for five more minutes, covered, until the fish is flaky.
Adapted from British Country Living, July 2017
Adapted from British Country Living, July 2017
Stonebridge Farm CSA