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Pea and Mint soup with Thai shirmp skewers - A vibrant heart-warming soup, both dairy-free and gluten-free ! Recipe by The Petite Cook - www.thepetitecook.com

Pea & Mint Soup with Thai Shrimp Skewers

Course: Main, Soup
Cuisine: English - Thai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Pea and Mint soup with Thai shirmp skewers - A vibrant heart-warming soup, both dairy-free and gluten-free
Print Recipe

Ingredients

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 tbsp chopped fresh mint
  • 1 tbsp fresh thyme leaves
  • large pinch caster sugar
  • 1 tbsp fresh lemon or lime juice

For the Thai shrimp skewers:

  • 16 fresh shrimps / king prawns cleaned
  • zest of 1 lime
  • 2 tbsp olive oil
  • 1/2 tsp of sesame oil
  • Finely chopped thai chili to taste (optional)

Instructions

  • Set 2 tbsp 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 tbsp 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.