Sautee in a large pot until onion is translucent:
1 T olive oil, heat first
1/2 large sweet onion, peeled and chopped
2 large cloves garlic, chopped
1 T ginger, peeled and chopped
Add and bring to a boil:
3 c water
14 oz (1 can) coconut milk (I use reduced fat)
1 c chopped Thai basil, coarsley chopped
3 kaffir lime leaves (optional)
Add to boiling mixture
24 oz (2 bags) frozen shelled peas
2 T lime juice
Return to a boil and then trun off heat immediately. Let sit a few minutes and then puree using an immersion blender (my choice) or a food processor.
Garnish with thinly sliced Thai basil and
Hot pepper, finely chopped (to taste, optional).
Reviewed 7/9/2017
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