Pea & Brown Rice, Thai Spiced Soup with Coriander
Ingredients
- 100 g brown rice rinse well under running water in a sieve
- 1 litre vegetable stock
- 1 large brown onion skin removed and diced
- 1 tsp rapeseed oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp Nigella / black onion seeds
- 1 tsp minced lemongrass
- 1 tsp ground coriander
- 1 inch ginger root peeled and finely chopped
- 2 tbsp coconut cream
- 500 g frozen green petit pois peas
- few ginds black pepper
To garnish
- 1 juiced lime
- 1 bunch fresh coriander leaves
- 1 handful extra peas
- 1 tsp Nigella / black onion seeds
Instructions
- Add the rice to a large pan with the vegetable stock, bring to the boil and allow to simmer for 30 minutes.
- While the rice is cooking, add the onion and the oil to a small, lidded pan and cook gently for at least 10 minutes on a low heat until it softens. If it starts to burn, add a splash of water.
- Once the onion has turned translucent and has softened, stir in the turmeric, cumin, Nigella seeds, lemongrass, ground coriander, and ginger. Remove from the heat then add the coconut cream.
- Once the rice is properly cooked, add the peas and the onion spice mix to the rice and stir through. Keep the heat on a low setting and allow to heat through for a few minutes.
- Turn off the heat and use a hand blender to blitz the soup to your desired consistency. If you like it smooth, continue to blend until it is as smooth as you like it and add a little more water if needed.
- Serve immediately and scatter on the extra peas, Nigella seeds, coriander and a squeeze of lime juice.
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