Thursday, December 8, 2011

Thai Curried Split Pea Soup

Last night I prepped a soup for dinner tonight with Kevin. I am trying to create recipes using JUST what I have in the apartment and not having to pick anything up. It makes it more fun and way more creative. It actually took a while to think this one up and it turned out ever so amazing. I LOVE soup. I will eat it any time of year but its always so comforting to have soup in these winter months. 

Thai Curried Split Pea Soup
2 cups dry yellow split peas
2 carrots, sliced
3 celery stalks, diced
1 leek, diced
1 stick lemon grass
3 tsp Vegeta (Veggie stock powder)
8 cups water
2 tsp chili flakes
1 1/2 tsp garlic powder
1/2 tsp ginger powder
1 tsp coriander powder
2 tsp turmeric
1 can low fat coconut milk (400ml)

1. Add all the veggies to a big pot and saute for 5 minutes or until fragrant. I used a 1/4 cup of water instead of oil to make it lower in fat. Use oil if you'd like.
2. Add all other ingredients except for the coconut milk and cook on high for 10 minutes.
3. Pour in the coconut milk and cook for another 10 minutes on high.
4. Turn down the heat to low and simmer for 30-40 minutes. Ensure the split peas are soft. Serve and Enjoy!


There it is folks, a BIG pot of soup. I'll have better pics tomorrow. In cute bowls. lol I also made a really delish sauce for a quinoa salad, but I'll post that tomorrow along with pics.





  1. OMG! This sounds FAB! I love split pea soup and I love curry, so I'm in heaven right now! Good for you for taking this challenge on to just use what was in the condo, I love that!!


  2. Kris! You will love it. Give it a shot. SO tasty. Lemongrass is an amazing gift. YUM