A rich, creamy and flavourful soup is a recipe you never want to miss. I love making soups as entrees and mains particularly in cold weather or when someone isn’t feeling 100%. It’s even better when they come together in no time at all, yet are packed full of delicious flavour. My Thai Green Goddess soup combines all the goodness of peas, spinach, lemongrass and coconut milk to make a really delicate, healthy but unbelievably delicious.
The peas add wonderful sweetness to the soup, and a lot of body while the spinach adds really rich flavour and plenty of healthy green goodness. This soup is a great way to add some green veggies into your diet. Lemongrass, ginger and coriander provide this soup with the classic and wholesome Thai flavours. Traditionally, galangal would be used in Thai cooking, but for a quick meal ginger is perfectly fine to use. In my recipe I have also used lemongrass paste, because it keeps far longer than fresh lemongrass and is much easier to find.
My recipe furthermore uses vegetable stock, but if you wanted deeper flavour or meaty flavour, you can use mushroom stock, chicken stock or even beef stock. To match the Thai flavours, you could alternatively use some fish stock or even add a splash of fish sauce to the recipe – this is completely optional, and I personally think the soup is wonderfully balanced without it!.
Believe it not, this is Nirry’s favourite soup! He’s asked me to make to so many times since first trying it – but I try to continue to experiment almost every day so unfortunately this isn’t a regular soup for me to make. It’s the unexpected creaminess, and full on flavour that makes this recipe so amazing, and super unique too!
Let’s talk a little about toppings!
For this soup I recommend using Chilli oil (my current favourite is a store bought variety Laoganma available is most grocery stores and Asian supermarkets), a drizzle of cream (totally optional!) some fried shallots and fresh chilli slices. To keep it vegan, you use some fresh coconut cream to drizzle over instead, or even a touch of coconut yogurt thinned down with a splash of water. Fresh coriander just brings the entire soup together, but fresh Thai basil and/or mint would also pair really well – be honest, mint and peas are a match made in heaven?
Why put in so much effort to the toppings? This is what makes or breaks a soup! You are simply elevating the already amazing flavours giving fun texture, color and a visually beautiful result.
Watch me make my Thai Green Goddess Soup right here:
If you enjoy the videos and these recipes, please let me know! I love reading the comments – they inspire me so much.
As always, here is the recipe card:
Thai Green Goddess Soup
Ingredients
- 230 g frozen peas
- 100 g frozen spinach
- 2 shallots chopped
- 1/4 cup coriander stalk
- 1/4 cup coriander leaves
- 1 inch fresh ginger
- 1/2 tsp lemongrass paste
- 1 garlic clove
- 500 ml vegetable stock
- 400 ml coconut milk
- 1/2 cup water
- 1 tbsp olive oil
- toppings – chilli oil, cream, fried shallots, red chilli, lime and/or peanuts
Instructions
- Heat the oil in a large sauce pot
- Fry the shallots over a low heat until they are translucent. Add a pinch of salt to help release the juices
- Add the garlic and sweat until fragrant
- Add the ginger and stir through well until fragrant
- Add the frozen peas and cook until the moisture starts to evaporate
- Stir through the lemon grass paste along with a splash of water
- Add the frozen spinach and cook down. Coat the spinach with the peas to help the cooking process, alongside another splash of water
- Pour in the coconut milk and bring everything to a boil, followed by the vegetable stock. Continue to simmer the soup for 5-10 minutes
- Turn the heat off the pot and use a stick blender to pulvarise the mixture into a smooth soup. Alternatively use a food processor to blend everything together (be sure to cool the contents of the pot for roughly 10 minutes)
- Once you are happy with the texture, return the soup to a rolling bowl
- Serve the soup hot with your choice of toppings
