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