Thai Pea Soup

Hot, cold or at room temperature, this soup hits the spot every time.

• 3 cups frozen green peas, thawed
• 1 can coconut milk (about 400 mL)
• 3/4 cup vegetable broth
• 5 small scallions (or 1 large shallot), roughly chopped
• Zest and juice of 1 lime
• 2 tsp lemongrass paste
• 1/2 jalapeno pepper, seeded
• 1 tbsp freshly grated ginger
• 1/2 tsp red pepper flakes
• 3/4 cup fresh cilantro
• 1/4 cup Thai basil
• Salt and freshly cracked pepper, to taste

Place all the ingredients in a blender, and blitz until super smooth. Taste, and adjust the salt and pepper to your liking. Ladle the soup straight into bowls to enjoy at room temperature, or heat it up. Garnish with a squeeze of lime juice, a few red pepper flakes and a drizzle of extra-virgin olive oil.