| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 6 | 5 mins | 15 mins |
| 1. | Boil stock in a large pan over high heat. |
| 2. | Add garlic, curry paste and mint. Reduce heat to low, cover pan and simmer 4-5 minutes. |
| 3. | Add peas and simmer another 4-7 minutes. |
| 4. | Transfer mixture to a blender or food processor and process until smooth. Season with salt and pepper to taste. |
| 5. | Heat oil in a heavy non-stick skillet over medium-high heat. Saute mustard seeds until they start to pop. |
| 6. | Pour oil spice mixture over soup and serve. |
|
There are 92 calories in 1 serving of Thai Pea Soup.
Calorie Breakdown: 12% fat, 62% carbs, 26% prot.
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