Penang Spicy Vegan Pea Soup

Ingredients

• 6 cups cold water
• 12 cup basmati rice
• 4 teaspoons thai green curry paste
• 6 garlic cloves
• minced
• 1 piece fresh ginger
• minced (2 inch piece)
• 1 stalk lemongrass
• white part only
• minced
• 1 tablespoon lime juice
• 1 lime
• zest of
• 1 (13 ounce) can coconut milk (natural kind without sugar added)
• 1 lb frozen peas
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons tamari
• 14 cup chopped fresh cilantro
• 2 tablespoons chopped of fresh mint
• 2 tablespoons fish sauce (optional)
• 1 hot Thai red chili pepper
• stem removed

Instructions

1. In a soup pot, place cold water, rice, Thai green curry paste, garlic, ginger, lemon grass, lime juice and zest, and Thai hot pepper.
2. Bring liquid to a boil and lower to a simmer.
3. Cook, uncovered, for 30 minutes.
4. Add coconut milk and peas; simmer for 5 minutes.
5. Add basil, tamari, cilantro, mint and fish sauce, if using.
6. Puree soup in food processor or with a handheld immersion blender until smooth and creamy and green.
7. Peas and rice will dissolve, soup will be lovely light fresh green color.