Pea & Mint Soup with Thai Shrimp Skewers
Course: Main, Soup
Cuisine: English - Thai
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Pea and Mint soup with Thai shirmp skewers - A vibrant heart-warming soup, both dairy-free and gluten-free
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For the Pea & Mint Soup
- 1 bunch spring onions trimmed and roughly chopped
- 1 medium potato peeled and diced
- 1 garlic clove minced
- 850 ml vegetable stock
- 250 g/9oz shelled young peas
- 4 tablespoon chopped fresh mint
- 1 tablespoon fresh thyme leaves
- large pinch caster sugar
- 1 tablespoon fresh lemon or lime juice
For the Thai shrimp skewers:
- 16 fresh shrimps / king prawns cleaned
- zest of 1 lime
- 2 tablespoon olive oil
- ½ teaspoon of sesame oil
- Finely chopped thai chili to taste (optional)
Set 2 tablespoon of chopped spring onion aside. Put the remaining ones into a large pan with the potato, garlic, thyme and stock.
Bring to the boil, lower the heat and simmer for 15 mins.
Add peas to the soup and simmer for 3 minutes. Season to taste.
Save 2 tablespoon of cooked peas in a container to garnish the dish.
Stir into the soup mint, sugar and lemon or lime juice, then pour into a food processor and blend until smooth.
Garnish with the reserved peas, chopped onion, thyme leaves and salt and pepper to taste.
For the Thai shrimp skewers:
Mix together olive & sesame oil, lime zest, chili, salt and pepper to taste.
Thread 4 shrimps through each skewer at two points, through the neck and tail portion.
Brush the oil mix on both sides of each skewer, and sprinkle with sesame seeds.
Heat until hot a medium grilling pan. Place the skewers and grill for 2 mins on each side, until cooked through.