Chilled Thai-inspired pea soup with crab and radishes

Lifestyle Recipes Everyday Chilled Thai-inspired pea soup with crab and radishes A refreshing cold soup to guzzle down in hot weather Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  See more Published 26 June 2026 1:48pm BST Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source A mouth-tingling dish starring chilli, ginger and peas Credit: Haarala Hamilton and Valerie Berry Diana Henry Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  See more Published 26 June 2026 1:48pm BST Chilled soups aren’t traditional in this country, but during a brief summer heatwave there’s nothing else quite so refreshing. Served in small portions, this fragrant pea soup can feed a lot of people. If you’re going to do that, make more of the crab mixture. Requires chilling time Overview Prep time 20 mins Cook time 15 mins Serves 8 or more Ingredients 1 tbsp groundnut oil 1 onion, finely chopped 2.5cm piece of fresh root ginger, peeled and grated 2 green chillies, halved, deseeded and chopped 2 garlic cloves, finely sliced finely grated zest and juice of 2 limes 650g frozen or fresh peas 600ml vegetable or light chicken stock 2 x 160ml cans coconut cream 25g fresh coriander, very roughly chopped 5 tbsp fish sauce, or as needed caster sugar, if needed To serve 150g white crabmeat juice of 1 lime ½ red and ½ green chilli, deseeded and very finely chopped 2 tbsp coriander, chopped 8 radishes, of mixed colours, cut into matchsticks Method Step Heat 1 tbsp groundnut oil in a heavy-based pan.  Step Add 1 finely chopped onion and a little salt and cook over a low heat until the onion is softening, but isn’t coloured. Step Add 2.5cm peeled and grated piece of fresh ginger, 2 chopped green chillies and 2 finely sliced garlic cloves and cook, stirring occasionally, for about 5 more minutes.  Step Add the finely grated zest of 2 limes, 650g frozen or fresh peas, 600ml vegetable or light chicken stock and 2 x 160ml cans coconut cream and bring to just under the boil. Step Turn down the heat, simmer for 3 minutes, then pour the soup into a cold container and leave it to cool. Step Once the soup has reached room temperature, purée with 25g roughly chopped fresh coriander in batches, using a blender ideally, as it gives a smoother result than a food processor. Step Add the juice of 2 limes and 5 tbsp fish sauce, then purée again.  Step Taste for seasoning and, if needed, add more fish sauce, lime juice or even a tiny pinch of caster sugar (if needed) – you need to get a good balance of sweet and sour flavours. Chill the soup. Step To serve, mix 150g white crabmeat with the juice of 1 lime, the finely chopped ½ red and ½ green chilli, 2 tbsp chopped coriander and a little salt.  Step Sprinkle some of the 8 radishes sliced into matchsticks on the top of each serving, then spoon some crab mixture on top. Serve. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Soup recipes, Crab recipes, Gluten-free recipes, Lunch recipes, Shellfish recipes, Thai recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories