| ||2 || tsp. coconut oil |
| ||½ || large yellow onion, minced |
| ||3 || large garlic cloves, minced or pressed |
| ||1 || large carrot, chopped into small cubes |
| ||2 || celery ribs, minced |
| ||2 || cups yellow split peas |
| ||1 || can (13.5 oz.) light coconut milk |
| ||6 || cups water |
| ||2 || Tbsp. tom yum paste (see Note) |
| ||½ || cup chopped cilantro |
| ||4 || large handfuls baby spinach (if using larger leaves, chop before adding) |
- Heat the coconut oil in a medium soup pot (4 or 5 quarts is perfection here) over a medium-high flame. Add the chopped onion and garlic and cook for 3 or 4 minutes, until they just begin to brown. Add the chopped carrots and celery and cook a few more minutes.
- Once the vegetables have softened a bit, add the split peas. Stir them into the vegetables and then add the coconut milk, water (if you want to keep things simple, just add three cans of water), and tom yum paste. Bring to a bubble, cover, and reduce the heat to a bare simmer.
- Cook, covered, for 45 minutes to an hour, until the split peas are completely soft. Remove the pot from the heat and stir in the cilantro and spinach.
- Serve immediately or package into pint jars for lunches.
Tom yum paste is a Thai soup base that’s available in jars in many supermarkets or Asian groceries. Or you can make your own.
How to take soup for lunch