Ingredients

Step by step

1. Heat the oil in a large saucepan over a medium heat and cook the onion for 8-10 minutes until softened. Meanwhile, pick the leaves from the coriander and finely chop the stalks. Add the coriander stalks, garlic and Thai green curry paste to the onion and cook for 2-3 minutes more until fragrant, stirring to cook any ‘rawness’ out of the curry paste and garlic.
2. Pour the coconut milk into a large jug or bowl and whisk until smooth and combined. Set aside 3 tablespoons of the coconut milk in a small bowl to serve.
3. Add the peas to the pan, then pour in the coconut milk and the stock. Simmer for 5 minutes. Remove from the heat and stir in most of the coriander leaves (reserve some for garnish) and the lime zest and juice, to taste. Blend with a stick blender, or in a liquidiser, until the mixture is smooth, and season to taste. The soup will thicken up on chilling, so don’t worry if it looks a little thin at this stage. Leave the soup to cool completely, then transfer to an airtight container and chill for at least 3 hours.
4. Once chilled, stir well and divide among four bowls. Top with a swirl of the reserved coconut milk and serve topped with the sliced chilli and remaining coriander leaves.
   
   *Check your curry paste is vegan/vegetarian, if required.

Serve with

Seeded overnight no-knead loaf