Pea, Edamame, Chilli and Coconut Soup
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Pea, Edamame, Chilli and Coconut Soup

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 23%
CARBS 32G38% OF CAL
9G FIBER0G ADDED11G INTRINSIC12G OTHER11G TOTAL SUGAR
FAT 20G53% OF CAL
14G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant Thai-style soup combining peas, edamame, and broccoli in a creamy coconut broth with bright lemongrass and ginger. Naturally vegetarian and aromatic.

mainthaisoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 litres | about 8 cups vegetable stock
  • 400 g | 14oz frozen peas
  • 100 g | 3.5oz frozen edamame beans
  • 100 g | 3.5oz brocolli (chopped (I used the stalk))
  • 100 g | 3.5oz coconut cream
  • 1 medium leek (finely chopped)
  • 2 large garlic cloves (minced)
  • 2 tbsp coconut oil (or canola oil)
  • 2 tbsp lemongrass paste (from a jar)
  • 2 tbsp coriander (cilantro stalks)
  • 2 kaffir lime leaves
  • 1 tbsp grated fresh ginger
  • 1 small green chilli (seeded and finely chopped)
  • pinch dried chilli flakes
  • salt and freshly ground pepper
  • juice of 1 lime (more to serve)
  • a little grated lime zest (to garnish (optional))
  • fresh coriander leaves to garnish
  • a few edamame beans to garnish (optional)
PREP
10M
SODIUM
1893MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.