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Thai   -   Thai Pea Soup   adapted from The Bold Vegetarian by Bharti Kirchner

  • 4 Cups Peas
  • 3 Cups Chicken Stock
  • 5 Cloves Garlic -- Chopped
  • 1 Teaspoon Thai Green Curry Paste
  • 2 Tablespoons Mint -- Chopped
  • Salt And Pepper -- To Taste
  • 1 Teaspoon Canola Oil
  • 1/2 Teaspoon Black Mustard Seeds
Directions Bring peas and stock to a boil. Add garlic, curry paste, and mint. Simmer for 10 minutes. Puree if desired. Season with salt and pepper. In small frying pan, saute mustard seeds in oil for about 2 minutes. Combine the two pans and serve.
Serves 4
Time to Make 0:00

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