Malabari Pea Shoot Soup – A Coastal Coconut Rejuvenation

Pea shoots are so refreshing and rejuvenating, and what better than to make a refreshing recipe that’s light and healthful with locally sourced micro green sugar pea shoots from our friend and farm partner Giant Gorilla Greens.

This soup marries the flavors of coconut with our spice blend Sundays in Malabar into a coastal flavor celebration. If you’re not vegan, throw in some sea food and make it a meal.

Order our spices and products & Giant Gorilla Greens on the Market 2Day App for local delivery.

Serves 4 | Prep Time: 10 Mins | Cook Time: 20 Mins

Ingredients:

3 tbsp. sweet onions, diced
2 cloves of garlic, roughly chopped
2 packed cups of sugar pea shoots, washed & rinsed (approx. 2.5 oz.)
1 tsp. ginger, roughly chopped
3 tsp. olive oil or coconut oil (enhance coconut flavor if desired)
1 1/2 tsp. Sundays in Malabar spice blend
3/4 cup sweet petit frozen peas
3/4 cup coconut milk (with fat)
2 cups of water or broth
salt to taste

1. In a heavy-bottomed pot, heat the oil at medium heat, when hot, add the onions and stir-fry for 1-2 minutes. When translucent, add the garlic and ginger.
2. Continue stir-frying for another 2-3 minutes until the onions start to caramelize lightly.
3. Add the pea shoots, the spice blend and lightly salt. Stir-fry for 2 minutes until the shoots wilt but are still bright green.
4. Place the wilted greens into a power blender jar, add the coconut milk, 1/2 cup of water and blend on high until smoothly blended.
5. Pour the blended mix back into the pot, add the remaining water/broth and season with salt to taste.
6. Bring to a simmer, add the frozen petit peas, adjust for spice blend and cook for 10 minutes. Allowing all the flavors to meld and the frozen peas to cook.
7. Serve hot as an appetizer, garnished with the tips of pea shoots, or a drizzle of coconut milk.