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Pea Soup with Coconut Cream and Basil

Photo: Stephen Devries; Styling: Cindy Barr
Hands-on time 10 mins
Total time 10 mins
Yield Serves 6 (serving size: about 3/4 cup soup and 2 teaspoons coconut milk)
This soup is superquick to prepare. Serve at room temperature, or let it chill for an hour while you go about your day. Because coconut milk thickens when chilled, allow the soup to sit at room temperature for about 10 minutes before serving, and stir well before pouring into bowls.


  • 1 (13.5-ounce) can light coconut milk, divided
  • 3 cups unsalted chicken stock
  • 1 cup fresh basil leaves
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, thinly sliced
  • 1 pound fresh or frozen green peas
  • Small basil leaves

Nutrition Information

  • calories 116
  • fat 3.7 g
  • satfat 2.5 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 7 g
  • carbohydrate 15 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 288 mg
  • calcium 43 mg

How to Make It

  1. Place coconut milk in a small bowl; stir with a whisk. Reserve 1/4 cup; refrigerate.

  2. Combine remaining coconut milk, stock, and next 5 ingredients (through peas) in a blender; process until smooth.

  3. Ladle soup into shallow, chilled bowls if serving immediately, or transfer to a bowl and cover to chill. Garnish with reserved coconut milk and small basil leaves.