Pea Soup with Coconut Cream and Basil

Photo: Stephen Devries; Styling: Cindy Barr

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.

Yield: Serves 6 (serving size: about 3/4 cup soup and 2 teaspoons coconut milk)
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 3.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 7g
  • Carbohydrate: 15g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 288mg
  • Calcium: 43mg


  • 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


  1. 1. Place coconut milk in a small bowl; stir with a whisk. Reserve 1/4 cup; refrigerate.
  2. 2. Combine remaining coconut milk, stock, and next 5 ingredients (through peas) in a blender; process until smooth.
  3. 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.
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