Thai Coconut and Split Pea Soup
Thai Coconut and Split Pea Soup



  • 2 tbsp oil
  • 2 tsp each of cumin seeds and mustard seeds
  • 1 onion, chopped
  • 1 thumb-sized piece of ginger, grated
  • 3 crushed garlic cloves
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1⁄2 tsp chilli powder
  • 250g dried yellow split peas
  • 1⁄2 veg stock cube
  • 400ml tin of coconut milk
  • Handful of shredded kale
  • Heat the oil in a large pan. Add the seeds and toast for a few mins, then add the onion and cook for 7 mins to soften. Stir in the garlic and ginger, cook for 1 min then add the chilli powder, garam masala and turmeric. Tip in the split peas and 1.5 litres of water with the veg stock cube, and simmer for 40 mins, semi-covered.
  • Stir in the coconut milk and simmer until nicely thickened, then season and stir in the greens. When wilted, it’s time to serve.
1 hr
6 serving

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