Thai curry split pea soup

When I first served this soup it was an uninspiring murky green.  I laughingly showed E the picture of Heidi's vividly coloured coconut yellow split pea soup that inspired me.  Time did not allow anything so fancy.  However I was really pleased with the subtle Thai flavours.

The jar of yellow curry paste claimed to be quite spicy so I was concerned it would be a notch too spicy for me.  When I tasted it, the soup was so mild I added more curry paste.  I even fed it to Sylvia who does not stomach spicy hot food.  She did notice it was spicy but I told her it was just flavour not heat and she was happy with that.  In fact her problem was that it was too chunky and after a few attempts, I finally blended it.  After that she had a small bowl of it two nights in a row.

E and I ate the soup four nights in a row, served over some rice. I really loved the taste of the yellow curry paste in the soup.  I had hoped for more texture in the split peas.  However once I had brought the split peas to the boil, I raced out the door to pick up Sylvia from school and in that time they softened more than I intended.  Which took it from elegant to comfort food.  Not a bad thing!  We love comfort food here!

I am sending this soup to Kimmy and Mary-Ellen for Healthy Vegan Fridays, Deb for Souper Sundays, Shaheen and VegHog for Eat Your Greens and Corina for Cook Once, Eat Twice.

More coconut cream stew/soup recipes on Green Gourmet Giraffe:
African curried coconut soup (gf, v) 
Coconut black-eyed bean stew (gf, v)
Coconut vegie and tofu stew (gf, v)
Mulligatawny (gf, v)
Skye's tomato and pumpkin curry with lime and coconut (gf, v)
Spicy pea curry (gf, v)

Thai curry split pea soup
An original Green Gourmet Giraffe recipe
Serves 8-10

1 tsp oil
1 large leek
2 cloves garlic, finely chopped
2.5 litres vegetable stock
3 cups green split peas
2 medium zucchinis, chopped
6 pattypan squash, chopped
1 large portobello mushroom, finely chopped
400g tin of corn kernels, drained
1 cup roast pumpkin
1 cup coconut cream
4 tbsp yellow curry paste
1/2 tsp salt
100g baby spinach leaves, chopped
rice, greens, nuts and sriracha to serve (optional)

Fry leek in oil in stockpot over medium heat for about 5-10 minutes or until leek softens.  Stir in garlic, then add stock and green peas.  Bring to the boil and simmer for about 15-20 minutes.  Add zucchini, squash, mushroom, corn kernels, and pumpkin.  Cook for 10-15 minutes until split peas soft but keeping their shape.  Stir in coconut cream, curry paste and salt.  Bring to the boil and simmer a minutes or two.  Stir in spinach leaves and remove from heat.  Check and adjust seasoning.  Puree if desired.  Serve with rice and sriracha.

NOTES: The vegies used here can be altered depending on what is about.  I tried to keep to green and yellow but that is not necessary.  I would like to try it with celery and kale. Yellow or green split peas would work here and I intend to try the soup with red lentils.  The nuts are optional.  I only served pistachios one night on top and it was rather nice but not necessary.

On the stereo:
Son of Evil Reindeer: Reindeer Section