Soups & Stews Vegetarian

Vibrant Thai Green Pea Soup

A vibrant Thai-inspired pea soup with coconut milk and green curry paste. Quick, creamy, and bursting with fresh flavours, this vegetarian soup is perfect for a light lunch or starter.

4.5 (2 reviews)
By Ricky Robinson Updated March 31, 2026

This Thai green pea soup is one of those recipes that looks far more complicated than it actually is. The vibrant colour comes entirely from the peas themselves, and the Thai green curry paste adds just enough warmth and complexity without overwhelming the delicate pea flavour. You don't need many ingredients, and the whole thing comes together in about 25 minutes from start to finish.

Using frozen peas instead of fresh actually works better here—they're picked and frozen at their peak, so they're sweeter and more consistent than fresh peas out of season.

The coconut milk gives the soup its silky texture and balances out the slight heat from the curry paste. Don't skimp on the garnishes either—the fresh coriander, sliced spring onions, and green chillies add texture and brightness that really make the soup sing.

Vibrant Thai Green Pea Soup recipe image
Vibrant Thai Green Pea Soup

What makes this soup special is how the Thai flavours complement rather than compete with the peas. The sesame oil adds a subtle nuttiness that you might not immediately identify but definitely notice when it's missing. The lime juice at the end brightens everything up and brings all the flavours into focus.

This recipe makes four generous bowls, so it's good when you've got people coming for lunch or if you want leftovers for the next day. The soup actually improves after sitting for a while, as the flavours have time to meld together. It's also naturally vegetarian and can easily be made vegan if you use vegetable stock instead of chicken stock. Serve it with some crusty bread or rice crackers for a more substantial meal.

Vibrant Thai Green Pea Soup

Coconut Peas Thai
Total Time 25 min
Servings 4 servings
Calories 285 cal
Protein 12g

Ingredients

Equipment Needed

  • Food Processor
  • Large Pot
  • Ladle

Instructions

  1. 1
    Heat the sesame oil in a large pot over medium heat.
  2. 2
    Fry the spring onions until soft, about 3-4 minutes.
  3. 3
    Add the garlic, frozen peas, and Thai green curry paste. Cook for a few minutes, stirring occasionally.
  4. 4
    Add the coconut milk and vegetable stock. Bring to the boil.
  5. 5
    Lower the heat and simmer for 10 minutes until the peas are tender.
  6. 6
    Pour the soup into a food processor and blend until smooth. You may need to do this in batches.
  7. 7
    Pour the soup back into the pot and heat through. Add the lime juice and season with salt and pepper to taste.
  8. 8
    Ladle into bowls and top with fresh coriander, sliced spring onions, and green chillies.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob, stirring occasionally, and add a splash of stock or water if the soup has thickened too much.

Plate it up

Serving Suggestions

Serve hot with a dollop of coconut yogurt and a drizzle of sesame oil. Crusty sourdough bread or rice crackers make excellent accompaniments for dipping.

Rate & Review

4.5 • 2 reviews

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